Dinner · Part 3 of 3: Tips & recipe card

Apple Cider Maple Bourbon Spare Ribs: Slow Cooker Tips, FAQ & printable recipe

Name: Apple Cider Maple Bourbon Spare Ribs: Slow Cooker
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: American
Ingredients: 4 lb St. Louis style pork spare ribs (2 racks); 3 Honeycrisp apples, cored and sliced 1/2-inch thick; 1 cup unfiltered apple cider; 2 cups maple bourbon barbecue sauce

By Clara Weller · Oct 28, 2026

Slow cooker spare ribs glazed with maple bourbon BBQ sauce, topped with braised apple slices

Prep: 15 min
Cook: 6 h
Total: 6 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful ribs, choose a barbecue sauce with a good balance of sweetness and tang, and don't be shy with the amount—the sauce will mellow and meld with the cider during cooking.

If you prefer a spicier kick, add a pinch of cayenne or a few dashes of hot sauce to the sauce before pouring. The apples are not just a garnish; they become a delicious condiment, so include them when serving.

To get a thicker, more caramelized glaze, transfer the ribs to a baking sheet and broil for 2-3 minutes after slow cooking, brushing with some of the reduced sauce. Watch closely to avoid burning.

If you have time, skim off any excess fat from the surface of the sauce before serving. The ribs can be kept warm in the slow cooker on the 'warm' setting for up to 2 hours, but they are best served within an hour of finishing.

Variations

Spicy Chipotle Ribs: Replace the maple bourbon sauce with a chipotle barbecue sauce and add 1-2 chipotle peppers in adobo, minced, to the sauce before pouring. The smoky heat balances the sweet apples and cider.
Apple Cider Vinegar Glaze: For a tangier finish, stir 2 tablespoons of apple cider vinegar into the sauce before cooking. This brightens the sweetness and adds a subtle sharpness that cuts through the richness.
Asian-Style Ribs: Swap the barbecue sauce for hoisin sauce, add a splash of soy sauce and a teaspoon of grated ginger, and use apple juice instead of cider. Serve with sliced green onions and sesame seeds.
Honey Garlic Ribs: Use a honey garlic barbecue sauce and add 3 cloves of minced garlic to the sauce. The garlic infuses the ribs and apples, creating a savory-sweet flavor profile.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or in a saucepan over low heat until warmed through.

Store leftover ribs and apples in an airtight container in the refrigerator for up to 4 days. The sauce will solidify slightly; reheat gently in a saucepan or microwave. The ribs also freeze well for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe can be assembled a day ahead: layer the ribs, apples, cider, and sauce in the slow cooker insert, cover, and refrigerate overnight.

The next day, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the cooking time to account for the cold start. The sauce may look separated after refrigeration, but it will come together during cooking.

Serving ideas

Serve the spare ribs on a large platter with the braised apples spooned over the top. The apples are a wonderful sweet-tart contrast to the rich pork.

For a complete meal, add a side of creamy coleslaw, cornbread, or roasted green beans. The sauce is delicious over mashed potatoes or rice, so consider serving those alongside to soak up every drop.

These ribs are casual enough for a weeknight but impressive for a weekend gathering. Let everyone pull the meat off the bone—it's that tender. Provide plenty of napkins, and if you like, offer extra barbecue sauce on the side for dipping. The sweet, smoky, bourbon-infused flavor pairs well with a crisp apple cider or a cold beer.

Frequently asked questions

Can this recipe be made with baby back ribs instead of St. Louis ribs?

Yes, baby back ribs work well, but they are leaner and cook faster. Reduce the cooking time to 5-6 hours on low, and check for tenderness at 5 hours. The rest of the ingredients and method stay the same.

Why does the sauce look thin after slow cooking?

The apple cider and juices from the meat dilute the sauce. This is normal. To thicken, remove the ribs and apples, then simmer the liquid on the stovetop for 10-15 minutes until it reduces to a glaze. Or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid.

Can this recipe be cooked on high to save time?

Cooking on high is possible but not recommended for spare ribs, as they need low heat to break down connective tissue. If using high, cook for 3-4 hours, but the meat will be less tender. Low and slow yields the best texture.

How should leftover ribs be reheated?

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in a saucepan over low heat with a splash of apple cider or water to keep them moist. Avoid microwaving for long periods, as it can dry out the meat.

Can the apple cider be replaced with apple juice?

Yes, filtered apple juice works as a substitute. Unfiltered cider has a cloudier, more rustic flavor, but juice will still add sweetness and moisture. Reduce the amount to 3/4 cup if using juice, as it is less concentrated.

Recipe card

Apple Cider Maple Bourbon Spare Ribs: Slow Cooker

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs (2 racks)
3 Honeycrisp apples, cored and sliced 1/2-inch thick
1 cup unfiltered apple cider
2 cups maple bourbon barbecue sauce

Instructions

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.
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.
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.
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.
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.

Contains: sulfites, gluten

Estimated nutrition per serving

Calories: 720
Protein: 45 g
Carbohydrates: 38 g
Fat: 45 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.