Ingredients
Equipment
Method
Assemble the freezer meal
- In to your freezer bag add the ribs, ½ cup of water, beef stock cubes, ranch mix, brown gravy mix, pepperoncini juice, and salt and pepper.
- Add the whole pepperoncini peppers and the butter pieces on top.
- Press out as much air as you can, seal the bag, and move everything around gently so the ribs are coated.
- Label the bag with the recipe name and basic cooking instructions. Freeze flat for up to 3 months.
Thaw freezer meal
- Thaw the bag in the fridge overnight on a plate or tray.
Slow cooker instructions
- Spray your slow cooker lightly with non stick spray. Empty the contents of the bag into the slow cooker, scraping out every bit of sauce and butter. Stir in an additional ¼ cup water.
- Step 3: Place the lid on and cook as follows:Traditional slow cooker: LOW for 8 to 9 hours, or until the ribs are completely tender and cooked through.Instant Pot Pro SLOW COOKER function: set it to HIGH for 9 to 10 hours, since that setting runs cooler than many standard slow cookers.
- Once the ribs are done, carefully lift the meat and peppers out with tongs and place them on a serving dish. They may look a little rustic, but they will smell incredible!
Making a gravy (optional)
- Set the slow cooker to HIGH, or use the sauté function if you are using the Instant Pot insert. Once the cooking liquid starts to bubble, whisk in a cornstarch slurry or sprinkle in Bisto granules, stirring until the gravy thickens to your liking.
- Taste and adjust seasoning if needed, then pour the gravy over the ribs. Serve with mashed potatoes and green beans, rice, or your favourite simple sides.
How to cook these ribs from frozen in your slow cooker
- You can also cook the ribs straight from frozen if you forget to thaw the bag the night before.Just run the sealed freezer bag briefly under cool water to loosen it from the plastic.
- Tip the frozen block into your slow cooker. Add an extra ½ cup water around the sides.
- Place the lid on and cook as follows:Traditional slow cooker: LOW for 9–10 hours, or until the ribs are fork tender.Instant Pot Pro SLOW COOKER function: set it to HIGH for 10 to 12 hours.
- Continue with the same finishing steps as above to thicken the gravy and serve.
Notes
- The pepperoncini bring more tang than heat. Use fewer peppers if your family prefers milder flavours.
- Country style ribs vary in size. If yours are very thick, lean toward the longer cook time.
- Bisto is my British go to for gravy. If you cannot find it easily, cornstarch works just as well.
Storage Notes
- Leftover cooked ribs keep for 3 to 4 days in the fridge in a covered container with plenty of gravy.
- Reheat gently on the stove or in the microwave with an extra spoonful of sauce to keep them moist.
- Freeze cooked ribs in their gravy for up to 2 months. Thaw overnight in the fridge and reheat slowly.
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Click here to check out all our other slow cooker recipes!Nutrition information is automatically calculated, so should only be used as an approximation.