Amish Country Ribs

These Amish Country Ribs are the gold standard of “low and slow” comfort food. By using country-style ribs—which are actually cut from the pork shoulder—you get a much meatier, more succulent result than traditional baby backs. The combination of dark brown sugar and apple cider vinegar creates a self-basting “agrodolce” (sweet and sour) sauce that breaks down the tough proteins until the meat practically melts at the touch of a fork.

Amish Country Ribs

Ingredients:

How To Make Amish Country Ribs:

Step 1: The Layering: Place your ribs in the bottom of a 6-quart slow cooker. If you need to stack them, do so gently to allow the heat to circulate. In a small bowl, whisk together the melted butter, dark brown sugar, and apple cider vinegar until smooth. Pour this mixture evenly over the ribs.

Tip: Resist the urge to add water or broth! It might look like there isn’t enough liquid at first, but as the fat renders and the sugar melts, the ribs will eventually be swimming in a rich, amber glaze.

Step 2: Low & Slow: Cover and cook on LOW for 7/8 hours (or HIGH for 4/5 hours). The ribs are done when they are fork-tender and the meat easily pulls away from the bone (if using bone-in).

Step 3: The Caramelized Finish (Optional): If you want that “sticky” BBQ texture, preheat your broiler and move the ribs to a foil-lined baking sheet. Spoon some of the slow cooker liquid over the top and broil for 2/3 minutes until the edges are bubbly and charred.

Step 4: Serve: Transfer the ribs to a platter and drizzle generously with the remaining pan sauce.