This slow cooker Amish-style sweet rib recipe is the kind of simple, unfussy dish that has shown up at church basements and small-town potlucks for generations. Around here, folks learned long ago that a bottle of cola, gone warm and flat on the counter, makes a fine, gentle sweetener and tenderizer for pork. Everything goes right into the slow cooker—raw pork spare ribs, warm flat cola poured all around, and just four more pantry ingredients—then you let time and low heat do the work while you visit with family or get ready for a weekend gathering. It’s the kind of recipe people ask for because it tastes like home and doesn’t keep you tied to the stove.
These sweet, tender ribs are lovely piled over creamy mashed potatoes or buttered egg noodles, with the glossy cooking juices spooned on top. Classic Midwestern sides like coleslaw, baked beans, or a simple lettuce salad with ranch dressing fit right in. A pan of cornbread or soft dinner rolls helps soak up every bit of the sauce. For a weekend gathering, round things out with a relish tray—pickles, celery sticks, carrot coins—and finish the meal with something simple and old-fashioned, like apple crisp or a pan of brownies.
Slow Cooker Amish Sweet Cola RibsServings: 6
Ingredients
4 to 5 pounds pork spare ribs, cut into 3- to 4-inch sections
2 cups warm flat cola (not diet)
1 cup ketchup
1/2 cup packed light brown sugar
2 tablespoons yellow mustard
1 1/2 teaspoons salt
Directions
Lay the pork spare ribs on a cutting board and cut them into 3- to 4-inch sections so they fit easily into your slow cooker. Trim off any large, loose pieces of fat if you like, but you don’t need to fuss too much.
Place the raw rib sections in the slow cooker crock, meaty side up, arranging them in a single layer as much as possible. It’s fine if they overlap a bit; just try to keep them fairly even so they cook at the same rate.
In a medium bowl or large measuring cup, whisk together the ketchup, brown sugar, yellow mustard, and salt until the mixture is smooth and the sugar starts to dissolve.
Measure out the cola and let it sit until it is warm and flat, or gently warm it in a small saucepan over low heat just until it loses its chill and most of the bubbles. Do not boil. Stir the warm flat cola into the ketchup mixture until well combined; this is your sweet cooking sauce.
Pour the warm cola mixture slowly around and over the raw pork spare ribs in the slow cooker, making sure the sauce runs down between the pieces. You want the ribs mostly nestled in the liquid, though the tops can peek out a bit.
Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for about 4 hours, until the ribs are very tender and the meat pulls back from the bone. Avoid lifting the lid too often, as that lengthens the cooking time.
Once the ribs are tender, taste a spoonful of the cooking liquid and adjust the seasoning if needed by adding a pinch more salt. If you prefer a thicker sauce, carefully transfer some of the liquid to a small saucepan and simmer it on the stovetop for 5 to 10 minutes until slightly reduced, then pour it back over the ribs.
Serve the ribs hot, spooning the sweet cola sauce over the top. If you’re taking them to a weekend gathering, you can switch the slow cooker to the WARM setting and let guests help themselves straight from the crock.
Variations & Tips
You can adjust this simple Amish-style rib recipe to fit your table without losing its spirit. For a little gentle heat, stir 1/4 teaspoon black pepper or a pinch of red pepper flakes into the sauce. If you like more tang, add 1 tablespoon apple cider vinegar along with the mustard. Some cooks in our part of the Midwest swap the ketchup for half ketchup and half barbecue sauce for a smokier flavor, or add a teaspoon of onion powder or garlic powder to the sauce for extra savoriness. If your slow cooker runs hot, check the ribs an hour earlier the first time you make this so they don’t overcook and fall completely apart. Food safety tips: Always start with fresh, cold pork ribs and keep them refrigerated until you’re ready to cook. Do not leave raw meat sitting out on the counter for more than about 30 minutes while you get things ready. Make sure the ribs cook until they are fully tender and reach a safe internal temperature of at least 145°F, though for this style they’ll usually be well above that. Keep the slow cooker covered during cooking so the temperature stays steady, and once the meal is over, refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until they are steaming hot before serving.
