Boneless Pork Ribs in the Slow Cooker Cooked in an Orange Barbecue Sauce

For tonight’s debate, I debated ordering a pizza for dinner. I quickly nixed that idea and decided to make boneless pork ribs in the slow cooker. This was debatably the best idea.

I had a lot I wanted to get done this afternoon so wanted dinner to cook in the background while I completed some tasks I needed to get done.

I put a layer of onion and fennel (I included the fennel leaves as well) on the bottom of my slow cooker and placed the ribs over that.


I sprinkled the ribs with kosher salt, pepper, and garlic powder. I added a thyme bundle and the zest and juice of one lemon. I included the lemon halves as well.


For the sauce I mixed a bottle of barbecue sauce (I used a sweet honey barbecue sauce) and 1 cup of orange marmalade and poured it over the top.

I put the lid on the slow cooker and set it to cook for four hours on high.

I made a corn bread to go with our ribs and will have a simple iceberg lettuce salad.


There’s no debate on which dinner was best for us tonight. It was definitely the ribs. However, I bet the local pizza restaurants are quite busy with lots of deliveries this evening.


  • Boneless pork ribs (I used two packages)
  • 1 large yellow onion, sliced
  • 1 large fennel bulb, sliced (leaves included)
  • 1 lemon, zest and juice
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 5 sprigs of thyme, tied in a bundle
  • 1 bottle barbecue sauce (whatever type you choose, I chose sweet honey)
  • 1 cup orange marmalade


1) Lay onions and fennel in slow cooker. Add ribs, kosher salt, pepper, and garlic powder. Zest the lemon over the ribs and add the juice. Include the lemon halves in the slow cooker. Add thyme bundle.

2) Mix barbecue sauce and orange marmalade and pour over ribs.

3) Set slow cooker for 4 hours on high.


Until next time, Kris




Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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