In a bowl, mix butter, pickle juice, cream soup and Worcestershire sauce.
Pour mixture over ribs to coat entirely.
Cook on low for 7-8 hour or until tender.
Carefully remove ribs from slow cooker and place on lined cookie sheet. Ribs will likely fall apart a little.
Spoon juices over the top of the ribs to keep them from drying out and broil for 2 to 3 minutes to brown the ribs just a bit.
Garnish with chopped pickles if desired.
We used Pork Back Ribs for this recipe, however you can use other types of ribs if you would like.
We did not cut our ribs in this recipe before cooking. We just curl them around the slow cooker. You can cut yours if you'd like, but it isn't necessary. The important part of the recipe is to make sure the cooking mixture gets poured all over the ribs however you choose to place them in the pot.
We wait to add the pickles to the dish to the very end. Cooking them in the dish causes them to lose their flavor.
You can use any 6 quart slow cooker to make this dish. All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
We like to use a lined cookie sheet to broil our ribs. You can line the cookie sheet with foil or a reusuable liner.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.