Apple Cider BBQ Spare Ribs: Slow-Cooker Dump Dinner Step-by-step instructions

Before you start

Before starting, make sure the slow cooker is clean and dry. If the ribs are longer than the cooker, cut each rack in half with a sharp knife. Thinly slice the apples (about 1/4-inch thick) so they soften during cooking.

Measure the cider and BBQ sauce and have everything within reach. No need to sear the meat or pre-cook anything — this is a true dump-and-go recipe.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Apples
   Place the two racks of St. Louis style spare ribs in the slow cooker, meaty side up, stacking if needed to fit. Scatter the sliced Honeycrisp apples evenly over the ribs. Pour the unfiltered apple cider around the edges, being careful not to rinse the apples off the meat.
   Look for The ribs should be nestled in the cooker with apples covering the top surface.
   Tip If the racks are too long, cut each rack in half to fit comfortably in the slow cooker.
2. 2Add the BBQ Sauce
   Pour the thick Kansas City barbecue sauce over the ribs and apples, using a spatula to spread it into an even layer. Make sure the top of the ribs is well coated, but do not stir, as that would disturb the apple layer.
   Look for The sauce should form a glossy, thick coating over the apples and meat.
   Tip Use a sauce with a molasses or brown sugar base for the richest flavor.

At the end of this phase, the slow cooker contains raw ribs topped with apple slices, with cider poured around the edges and BBQ sauce spread over the top.

The sauce should be thick and glossy, covering the apples and meat. The apples are still crisp and bright, and the ribs are raw and pink. The cooker is full but not overflowing.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or until the ribs are fork-tender and the meat pulls easily from the bone. Do not open the lid during the first 5 hours to keep the heat steady.
   Look for The meat should be visibly shrinking back from the bone and the sauce bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For even more flavor, let the ribs rest in the sauce for 30 minutes after cooking.
4. 4Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the hot sauce for at least 3 minutes. This allows the juices to redistribute and the meat to firm up slightly for easier handling.
   Look for The sauce will thicken slightly as it cools, and the meat will hold together better.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use tongs to gently transfer the ribs to a cutting board if you need to slice them.

After 6 to 8 hours on low, the ribs are deeply browned, and the meat is pulling back from the bone. The sauce is bubbling gently, and the aroma is sweet, smoky, and fruity. The apples have collapsed into a soft, jammy consistency. When pierced with a fork, the meat yields easily and starts to separate.

Rest and Serve

5. 5Serve the Ribs
   Using a carving fork, lift the ribs from the slow cooker, letting excess sauce drip back, and place them on a serving plate. Spoon some of the braised apples and sauce over the top. Serve hot, with extra sauce on the side if desired.
   Look for The ribs should be glistening and the apples soft and caramelized.
   Tip For a rustic presentation, serve directly from the slow cooker on a trivet.

After resting, the ribs are glistening with a sticky, mahogany glaze. The meat is so tender that it nearly slips off the bone when lifted. The braised apples are soft and caramelized, and the sauce has thickened to a coating consistency. The dish is ready to be served on a warm plate.

Common mistakes

A common mistake is lifting the lid too often to check on the ribs, which lets out heat and extends cooking time. Trust the process and wait until the minimum time has passed.

Another issue is using a thin BBQ sauce that doesn't cling; a watery sauce will result in a thinner, less flavorful finish. Also, don't crowd the cooker — if the ribs are stacked too tightly, they may not cook evenly, so cut them to fit in a single layer if possible.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. The internal temperature should read at least 145°F (63°C) for whole-cut pork, but because of the long cook time, it will likely be much higher, which is fine.

The sauce should be bubbling and thickened, and the apples should be soft and translucent. If the meat still resists when pierced, cook for another 30 to 60 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest