These country-style pork ribs are easy to prepare and cook in the slow cooker with smoked paprika and optional mushrooms. Sour cream is added to the liquids to make a flavorful sauce for the pork. Use boneless or bone-in country-style ribs.
Heavy cream can be used in place of the sour cream if you prefer.
A sliced or cubed pork shoulder roast or chops may be substituted.
- 1/2 cup all-purpose flour
- 1 tablespoon smoked paprika or sweet paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 to 4 pounds country-style pork ribs, bone-in or boneless*
- 2 to 3 tablespoons vegetable oil
- 1 large onion, sliced
- 2 large cloves garlic, minced
- 8 ounces sliced mushrooms, optional
- 1/2 cup chicken broth
- 1/2 to 1 cup sour cream
In a bowl or pie plate combine the flour with the paprika, cumin, salt, and pepper. Mix well.
Dredge the pork in the flour mixture.
Heat the vegetable oil in a large skillet over medium heat. Sear the country-style pork ribs, turning to brown both sides.
Place the pork in the slow cooker.
Add the onions to the skillet and cook until lightly browned. Add the garlic and cook for 1 minute longer. Transfer the onions and garlic to the slow cooker.
If using, add the mushrooms to the skillet. If necessary, add more vegetable oil and saute until lightly browned. Transfer the mushrooms to the slow cooker.
Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and cook for about 3 to 4 hours longer. The pork should be quite tender.
Remove the pork to a platter and keep warm. Pour the drippings into a skillet and bring to a boil. Reduce the heat to low and simmer for about 5 minutes, or until reduced by about one-quarter to one-third and the flavors are concentrated. Stir in the sour cream and heat through -- do not boil.
Serve the sauce with the pork.
*A sliced boneless pork shoulder roast or pork chops may be used in this recipe as well.