Hungry for a delicious Southern-style meal? These Smoked Mississippi Country-Style Ribs will satisfy that craving. Those savory, smoky, tangy flavors make this dish a must-have for potlucks and family dinners!

Let’s face it, country-style ribs are underrated. Growing up, I rarely had them, but when I did, they were usually stuffed in our Crockpot and cooked with bottled BBQ sauce. I’m not saying it was bad, but it wasn’t my top favorite.
However, that all changed with the arrival of the Mississippi pot roast trend. Simply put, it’s basically a dump and cook method that involves a chuck roast, various dried gravy and dressing mixes, and pepperoncini peppers. It sounds a bit rudimentary, but the flavors are surprisingly delicious. Even better, it inspired me to combine the Mississippi pot roast flavors with country-style ribs.
The process was easy, much like the original. The only difference is that I slow-smoked the ribs for added flavor. Plus, considering the rising costs of beef, this option is budget-friendly, while still knocking it out of the park on taste!

Ingredients

• 3 1/2 pounds country-style pork ribs (this is a boneless type of “rib”)
• Salt and black pepper
• Garlic powder
• Cooking oil
• Powdered ranch dip packets
• 1 packet powdered au jus mix (sub with brown gravy mix)
• Butter
• Whole Pepperoncini peppers, plus 2 tablespoons brine
• 1/2 cup unsalted beef broth (or substitute with unsalted vegetable stock or water)

Instructions

• Seasoning the Ribs: Start by prepping your country-style ribs. Pat dry with paper towels to remove excess moisture. This step is important for achieving the perfect sear.
• Seasoning: Mix the salt, pepper, and garlic powder in a small bowl. Apply mixture evenly over both sides of the ribs. Let the seasoned ribs rest at room temperature for 15-20 minutes to allow the flavors to penetrate.
• Preheat the Grill:  Preheat your grill or smoker to medium-high heat, or 375°F.
• Grill the Ribs: Once the grill is fully heated, place the seasoned ribs directly on the grill grates and cook for minutes per side or until they develop a golden-brown crust. Remove the ribs from the grill and set them aside.

Assembling

• Lower the grill/smoker temperature to 225 degrees F.
• Assemble the Ingredients: Arrange the country-style ribs in a single layer in an aluminum grill pan.
• Seasoning and Flavoring: Sprinkle the powdered ranch dip mix and the au jus mix evenly over the ribs. Place small pats of butter on top, and arrange the pepperoncini peppers around the ribs. Pour 2 tablespoons of brine and unsalted beef stock (or water) around the ribs.

Smoking and Serving Mississippi Country-Style Ribs

• Smoke the Ribs: Place the aluminum pan with the country-style ribs on the grill grates. Close the lid and cook the ribs for 1 1/2 hours to absorb a deep, smoky flavor.
• Cover and Continue Cooking: Cover the aluminum pan with foil to effectively trap the moisture and allow the ribs to become nice and tender. Continue cooking the ribs for an additional 1 1/2 hours.
• Doneness: Once the ribs have cooked for 3 hours, remove the aluminum pan from the grill. The ribs should be tender, with the meat easily pulled apart.
• Final Steps and Serving: Remove the foil, and let the ribs rest in the pan for about 10 minutes. Serve these juicy country ribs topped with a few pepperoncini peppers and some of the sauce. See below for side dish suggestions.

Mississippi Country-Style Ribs in a Slow Cooker

Cooking Mississippi Country-Style Ribs in a slow cooker is a convenient way to achieve tender, flavorful meat with minimal effort. The low, slow heat allows the ribs to soak up all the delicious flavors of the seasonings and pepperoncini peppers. Follow these steps for a hassle-free and tasty meal.

• Season and sear the country-style ribs as instructed in the recipe card below.
• Place the seared ribs into your slow cooker. Sprinkle the powdered ranch seasoning and au jus gravy mix evenly over them. Add the cubed butter to the meat. Arrange the pepperoncini peppers and pour 2 tablespoons of the pepperoncini brine over everything. Finally, pour the beef broth around the ribs.
• Secure the lid on the slow cooker and cook the ribs on low for 6 to 8 hours or on high for 4 hours.
• After the cooking time is up, check the ribs for tenderness. The meat should be fork-tender and easily pulled apart. If the ribs aren’t tender enough, continue cooking for another hour on low heat.

Suggested Side Dishes

Mississippi Country-Style Ribs can be paired with a variety of side dishes. Here are some of our favorites:

• Creamy Coleslaw: The crisp, refreshing texture and tangy flavor of coleslaw provide a perfect contrast to the rich, tender ribs. The dressing’s acidity helps elevate the meat’s porky goodness.
• Twice-Baked Potatoes: Creamy potatoes are a classic comfort food that pairs beautifully with these tangy, savory country-style ribs.
• Cornbread: Cornbread’s slightly sweet flavor and crumbly texture make it an excellent match for this standout dish.
• Baked Beans: The smoky, sweet flavors of hearty baked beans make a great side.
• Queso Mac and Cheese: Mac and cheese is creamy, cheesy, and comforting, making it a perfect pairing for these tender, flavorful Mississippi country-style ribs.
• Deviled Egg Potato Salad: Southern-style potato salad adds a cool, creamy summery element to the meal.
• Smoked Green Bean Casserole: This creamy veggie casserole topped with crispy onions offers both texture and flavor.
• Smoked Corn on the Cob: The smoky, buttery flavors of corn on the cob add a summertime feel to this Mississippi rib recipe.

Final Thoughts

I’ve made this dish in the smoker and in the crockpot, and while I will say that the smoker does yield more flavorful results, the crockpot delivers perfectly tender country-style ribs. My advice is to try them both ways, and decide which one works best for you in both texture and flavor. Don’t rush the process, or you might end up with tough meat. If you’re not too keen on pork ribs, use beef short ribs or a pork roast. Make sure to extend your cooking times accordingly!

More Rib Recipes!

• How to Make BBQ Ribs on a Gas Grill
• Pork Rib Marinade
• Brown Sugar Beef Rib Rub

Print

Mississippi Country-Style Ribs

You might be familiar with Mississippi Pot Roast or the tik tok trending Mississippi Meatballs, but this Smoked Mississippi Country-Style Ribs recipe is a game changer. If you don’t have a smoker, don’t despair! We’ve included an easy slow-cooker method below.

Course Main Course

Cuisine American BBQ

Keyword Mississippi country-style ribs, Mississippi pot roast, Smoked country-style ribs

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Calories 423kcal

Ingredients

• 3 1/2 pounds country-style pork ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons oil
• 2 tablespoons powdered ranch dip mix
• 1 packet powdered au jus mix sub with brown gravy mix
• 1/4 cup butter
• 8-10 pepperoncini peppers, plus 2 tablespoons brine
• 1/2 cup unsalted beef broth or substitute with unsalted vegetable stock or water

Instructions

• Pat country-style ribs dry with paper towels to remove excess moisture.
• Mix the salt, pepper, and garlic powder in a small bowl. Apply mixture evenly over both sides of the ribs.
• Let the seasoned ribs rest at room temperature for 15-20 minutes to allow the flavors to penetrate.
• Preheat your pellet grill to medium-high heat, aiming for around 375°F.
• Once the grill is fully heated, place the seasoned ribs directly on the grill grates. Grill the ribs on medium-high heat for about 4-5 minutes per side or until they develop a nice, golden-brown crust.
• Remove the ribs from the grill and set them aside.
• Lower the temperature of your pellet grill to 225 degrees F.
• Place the grilled country-style ribs in a disposable aluminum grill pan, arranged in a single layer.
• Sprinkle the powdered ranch dip mix and the au jus mix evenly over the ribs.
• Place small pats of butter across the top of the ribs, distributing them evenly.
• Add the pepperoncini peppers to the pan, nestling them around the ribs, and pour the 2 tablespoons of brine over everything.
• Finally, pour the unsalted beef stock (unsalted veg stock or water) around the ribs.
• Place the aluminum pan with the country-style ribs on the grill grates. Close the lid and cook the ribs for 1 1/2 hours to absorb smoke flavor.
• After 1 12 hours, cover the aluminum pan with foil to effectively trap the moisture and allow the ribs to become nice and tender. Continue cooking the ribs for an additional 1 1/2 hours.
• Once the ribs have cooked for 3 hours, they should be tender, with the meat easily pulled apart. If not, place the pan back on the grill (covered) for an additional 30-45 minutes.
• Remove the foil, and let the ribs rest in the pan for about 10 minutes. Serve hot, garnished with pepperoncini peppers and a few spoonsful of the gravy.
• Store leftovers in an airtight container in the refrigerator for up to 4 days Reheat in the microwave or oven until warmed all the way through.

Notes

Mississippi Country-Style Ribs in a Slow Cooker

• Cooking Mississippi Country-Style Ribs in a slow cooker is a convenient way to achieve tender, flavorful meat with minimal effort. The low, slow heat allows the ribs to soak up all the delicious flavors of the seasonings and pepperoncini peppers. Follow these steps for a hassle-free and tasty meal.
• Season and sear the country-style ribs as instructed in the recipe card below.
• Place the seared ribs into your slow cooker. Sprinkle the powdered ranch dip mix and au jus mix evenly over them. Add the cubed butter to the meat. Arrange the pepperoncini peppers and pour 2 tablespoons of the pepperoncini brine over everything. Finally, pour the beef broth around the ribs.
• Secure the lid on the slow cooker and cook the ribs on low for 6 to 8 hours or on high for 4 hours.
• After the cooking time is up, check the ribs for tenderness. The meat should be fork-tender and easily pulled apart. If the ribs aren’t tender enough, continue cooking for another hour on low heat.

Nutrition

Calories: 423kcal | Carbohydrates: 4g | Protein: 34g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 795mg | Potassium: 626mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 296IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg

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