How to make the best southern, soul food style southern smothered ribs with a homemade onion & garlic gravy!
My mom use to always make smothered ribs. She smothered the ribs in a nice homemade brown gravy with onions, and cooked the ribs until they fell of the bones. It being a soul food dish, she usually served it with collard greens & cornbread. I tell you, it was so freaking good. It was definitely one of my favorite meals.
These days I make my southern smothered ribs similar to my moms, but I season mine a tad bit different. Also, instead of baking the ribs in the oven, like my mom – I actually cook my ribs in the Crock-Pot!
I season the ribs, then smother them in a homemade brown gravy full of onions, and garlic, then I let the ribs slow cook for several hours. The outcome is amazing!
Check out how I made my southern style smothered ribs!
Slow-cooked and fall-off-the-bone tender, these ribs are smothered in a hearty, flavorful gravy. This recipe is sure to become a family favorite!
- 3 lbs pork or beef ribs (membrane and excess fat removed)
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp thyme leaves
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 36 ounces chicken broth or water
- 1 large onion (minced)
- 3 cloves garlic (minced)
- Cut the ribs however you desire.
- Season the ribs with the kosher salt, pepper, and thyme.
- Place the ribs in the slow cooker.
- Add 1/4 cup of oil in a saucepan and place over medium heat.
- Once the oil gets hot, slowly start sprinkling in the flour while whisking.
- Once the flour/ oil mixture starts to brown, add in the chicken broth( or water).
- Whisk, then bring to a boil.
- Reduce the heat to low, then add in the onions & garlic.
- Decide whether or not, you’d like to add more seasonings. If you do, do so now.
- Whisk, then pour the gravy over the ribs in the Crock-Pot.
- Place the lid on the Crock-Pot.
- Set on high, and let cook for 4 hours.
- Serve & enjoy!