How Long to Cook Boneless Country-Style Pork Ribs (BBQ Braised) in the slow cooker
Specification: 3 lb boneless country-style pork ribs (cut from the shoulder-end loin, not the loin proper), dry-rubbed with paprika/brown sugar/salt; laid flat under 1 sliced onion and 1½ cups thin BBQ sauce cut with ¼ cup cider vinegar and ½ cup chicken stock
3-Step Execution Protocol
Add boneless country-style pork ribs (bbq braised) (3 lb boneless country-style pork ribs (cut from the shoulder-end loin, not the loin proper), dry-rubbed with paprika/brown sugar/salt; laid flat under 1 sliced onion and 1½ cups thin BBQ sauce cut with ¼ cup cider vinegar and ½ cup chicken stock) to the slow cooker. Set to LOW (6–7 hrs).
Cook for 6–7 hours on LOW. Keep lid on; do not stir unless specified.
A rib pulled with tongs bends and splits in the middle instead of holding a straight line; two forks pass through it and separate the meat into long moist ribbons; the braising sauce has thickened by about a third and clings to a spoon. Confirm internal temperature reaches 195°F (pull-apart; well past the 145°F FSIS whole-cut pork safe minimum). Rest for 10 minutes before serving.
USDA FSIS 145°F + 3-min rest whole-cut pork safe minimum; National Pork Board "Pork Cuts Chart" (country-style ribs are cut from the shoulder-blade end and behave like small pork shoulder — pull-tender window 190–200°F internal); Crock-Pot 6-Qt Set & Forget cooking chart (boneless country-style pork ribs LOW 6–7 hrs); the sauce-thinning-with-stock method is documented in Cook's Illustrated "Slow-Cooker Barbecued Country-Style Pork Ribs".