This slow cooker 4-ingredient Amish-style rib feast is exactly the kind of set-it-and-forget-it dinner that saves my weeknights. It’s inspired by the simple, hearty meat-and-potato meals you find all over the Midwest and in Amish country—nothing fancy, just real food that makes the house smell amazing. You literally layer raw quartered potatoes in the bottom of your slow cooker, place boneless pork ribs right on top, and add two savory helpers for flavor. By the time you get home, you’ve got a meaty, cozy dinner that’s always a yes in my house.
I like to scoop the potatoes and ribs straight from the slow cooker into shallow bowls, then drizzle some of the savory juices over the top. A simple green side salad or steamed green beans balances out the richness, and a loaf of crusty bread or dinner rolls is perfect for soaking up the extra sauce. If you want to stretch the meal, serve with coleslaw or buttered corn on the side. Leftovers reheat well for lunch the next day, especially with a quick side of frozen mixed veggies or a bagged salad.
Slow Cooker Amish Rib & Potato FeastServings: 4
Ingredients
2 pounds boneless pork ribs
2 pounds russet potatoes, scrubbed and quartered (leave skins on if you like)
1 cup beef broth (or water with 1 teaspoon beef bouillon)
1 packet (1 ounce) dry onion soup mix
Directions
Lightly grease the inside of your slow cooker with a bit of oil or cooking spray for easier cleanup.
Place the raw quartered potatoes in an even layer on the bottom of the slow cooker. This creates a hearty base and keeps the ribs lifted out of the direct heat.
Sprinkle the dry onion soup mix evenly over the potatoes so the flavor can soak into them as they cook.
Pour the beef broth over the potatoes and seasoning, trying not to wash all the soup mix off the potatoes. It’s fine if some lands in the bottom; it will become your savory cooking liquid.
Place the boneless pork ribs directly onto the seasoned potatoes in a single layer, nestling them in but keeping them mostly on top, as in the process shot where you see hands placing ribs over the raw quartered potatoes in the slow cooker.
Cover the slow cooker with the lid and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the potatoes are tender and the ribs are very soft and easily pulled apart with a fork.
Once cooked, taste the juices and add salt and black pepper if needed. Gently stir the potatoes in the bottom to coat them with the savory broth, being careful not to break them up too much.
Serve the ribs over the potatoes, spooning some of the cooking juices over the top. Let the slow cooker switch to WARM if you’re not eating right away; it will hold nicely for about an hour.
Variations & Tips
For a slightly sweeter, more barbecue-style twist, replace 1/4 cup of the beef broth with your favorite barbecue sauce and drizzle a little extra sauce over the ribs before cooking. If you like a bit of tang, add 1 tablespoon of Worcestershire sauce to the broth. You can also swap the russet potatoes for baby gold or red potatoes—just halve them instead of quartering. To keep it Amish-style simple but add more veg, tuck a few thick-cut carrot chunks in with the potatoes (no extra liquid needed). If your slow cooker runs hot or you prefer firmer potatoes, cut them into larger chunks so they don’t over-soften. For meal prep, you can layer the potatoes, onion soup mix, and ribs in the slow cooker insert the night before, cover, and refrigerate; in the morning, just add the broth and start cooking. Leftovers can be shredded together and turned into an easy next-day hash—warm in a skillet and top with a fried egg for a cozy breakfast-for-dinner.
