Apple Cider Maple Bourbon Spare Ribs: Slow Cooker Step-by-step instructions

Before you start

Before starting, pat the ribs dry with paper towels. If the racks are long, cut them in half to fit your slow cooker. Core and slice the apples into 1/2-inch thick wedges or rings—no need to peel. Measure the apple cider and barbecue sauce so everything is ready to layer.

Have a 6-quart or larger slow cooker clean and ready. The prep takes about 15 minutes, and after that, the slow cooker does everything. No need to preheat or brown anything; this recipe is truly dump-and-go.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Apples
   Place the two racks of St. Louis style pork spare ribs into the slow cooker insert, overlapping slightly if needed to fit. Scatter the sliced Honeycrisp apples over the ribs, letting some fall between the racks. Pour the unfiltered apple cider around the edges of the insert, avoiding washing the apples off the meat.
   Look for Ribs fill the bottom of the slow cooker; apples cover the surface; cider pools around the sides without submerging the meat.
   Tip If the racks are very long, cut each rack in half so they fit comfortably in the slow cooker.
2. 2Pour the BBQ Sauce Over Everything
   Generously pour the maple bourbon barbecue sauce over the ribs and apples, using a spoon or spatula to spread it evenly. Make sure the tops of the ribs are well coated, but do not stir; the sauce should sit on top and will melt into the cider during cooking.
   Look for A thick layer of sauce covers the ribs and apples, with some sauce dripping down the sides.
   Tip Use a sauce with a balanced sweetness and tang; it will concentrate as it reduces.

The slow cooker is filled with two racks of ribs, topped with apple slices, with cider poured around the edges and barbecue sauce spread generously over the top. The raw ribs are pink and well-marbled, the apples are crisp and white, and the sauce is thick and glossy. The setup looks neat, with the sauce covering most of the meat. Before moving on, make sure the sauce is evenly distributed and the apples are not piled too high in one spot.

Slow Cook to Tender

3. 3Slow Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the meat is tender and easily pulls apart with a fork. Do not lift the lid during the first 4 hours to keep the heat steady. The sauce will thin and mix with the apple cider, creating a glossy braising liquid. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the meat is fork-tender, the apples are soft, and the liquid is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at 5 1/2 hours; ribs are done when the meat shrinks back from the bone ends.
4. 4Rest the Ribs
   Turn off the slow cooker. Using tongs or a large fork, carefully transfer the rib racks to a cutting board. Let the meat rest for at least 3 minutes before cutting or serving; this allows the juices to redistribute and the temperature to climb slightly.
   Look for The ribs hold their shape but wobble slightly; juices are visible on the cutting board.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting keeps the meat moist; skip this step only if serving immediately in the slow cooker.

After 6 to 7 hours on low, the slow cooker is bubbling gently around the edges. The sauce has transformed into a deep amber glaze, and the apples have softened and taken on a golden color. The meat has pulled back from the bone ends and looks moist and glistening. A fork inserted into the thickest part of a rib twists easily with no resistance. The aroma is sweet, smoky, and rich. The liquid is not watery but has a syrupy consistency that coats the meat.

Rest and Serve

5. 5Slice and Serve with the Apples
   Slice the ribs between the bones into individual pieces. Serve on a warm platter, spooning the braised apples and a generous amount of the reduced sauce from the slow cooker over the top. The apples will be tender and sweet, perfect alongside the pork.
   Look for Meat pulls cleanly from the bone; sauce coats the back of a spoon; apples are soft but hold their shape.
   Tip For a thicker sauce, simmer the braising liquid in a saucepan for 5-10 minutes before serving.

The ribs have rested for at least 3 minutes on a cutting board. The meat is so tender that it sags slightly between the bones but holds together enough to slice. The braised apples are soft and caramelized, and the sauce in the slow cooker is thick and clingy.

When you slice between the bones, the meat pulls away cleanly, and the interior is moist and juicy. Spoon the apples and extra sauce over the ribs on a serving platter for a beautiful, rustic presentation.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Resist the urge to peek for the first 4 hours. Another issue is using a sauce that's too thin or too sweet; the sauce will thin further as it mixes with the cider, so choose a thick, flavorful barbecue sauce.

Overcooking can make the meat mushy and the apples disintegrate—check at the 6-hour mark. Finally, don't skip the resting step; cutting too soon lets juices run out, leaving the meat drier.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone, and the internal temperature reads at least 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part without touching bone.

For maximum tenderness, cook until the meat shrinks back from the bone ends and a fork twists into the meat with little resistance. Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute. The apples should be soft but not mushy, and the sauce should be glossy and slightly thickened.

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