Brown Sugar Maple Bourbon Baby Back Ribs: 6-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If your ribs are in a long rack, cut them into two or three pieces so they fit in the slow cooker without bending. Pat the ribs dry with paper towels—this helps the rub stick.

Measure out the brown sugar, smoked paprika, and BBQ sauce so everything is within reach. Slice the onions into 1/4-inch thick rings or half-moons. Have a cutting board and tongs ready for after cooking.

Instructions

Season and Layer

1. 1Prep the Ribs and Rub
   Place the pork baby back ribs on a clean cutting board. If the racks are long, cut them in half so they fit comfortably in the slow cooker. Pat the ribs dry with paper towels. Sprinkle the dark brown sugar and smoked paprika evenly over both sides of the ribs, pressing the rub gently into the meat.
   Look for The ribs should be fully coated with a reddish-brown rub.
   Tip For a deeper flavor, let the rubbed ribs rest in the refrigerator for 30 minutes before cooking.
2. 2Layer the Onions
   Scatter the sliced yellow onions evenly over the bottom of the slow cooker insert. Place the seasoned ribs on top of the onions, meaty side up, overlapping slightly if needed.
   Look for The onions form a bed that keeps the ribs off the bottom.
   Tip The onions will soften and caramelize during the long cook, adding sweetness to the sauce.

The ribs are coated in a reddish-brown rub and nestled on a bed of onions. The onions should cover the bottom of the slow cooker evenly. The aroma is sweet and smoky. Before moving on, ensure the ribs are not piled too high—they should be in a single layer if possible.

Slow Cook

3. 3Add the BBQ Sauce
   Pour the maple bourbon BBQ sauce generously over the ribs, using a spatula to spread it evenly. Make sure the top of the ribs is well coated, but do not stir.
   Look for The ribs are covered in a glossy amber sauce.
   Tip If the sauce is very thick, thin it with 1/4 cup water or apple juice.
4. 4Slow Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 hours, or until the meat is fork-tender and easily pulls away from the bone. Avoid opening the lid during the first few hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender and the sauce bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're short on time, cook on HIGH for 3-4 hours, but low and slow gives the best texture.

The slow cooker is filled with glossy, amber sauce. As it cooks, the sauce will bubble and the onions will soften. The kitchen will fill with a rich, sweet, and smoky aroma. After 6 hours, the meat should be very tender, and the sauce should have darkened slightly.

Rest and Serve

5. 5Rest the Ribs
   Once the ribs are cooked, turn off the slow cooker. Using tongs, carefully transfer the ribs to a cutting board. Let them rest for at least 10 minutes before slicing. This allows the juices to redistribute.
   Look for The ribs are glistening and the meat is pulling back from the bones.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is key to keeping the meat moist.
6. 6Serve with Extra Sauce
   Slice the ribs between the bones and arrange on a serving platter. Spoon some of the caramelized onions and sauce from the slow cooker over the top before serving.
   Look for The ribs are glossy and the sauce is thick and rich.
   Tip Skim any excess fat from the sauce before spooning it over.

The ribs are resting on a cutting board, glistening with sauce. The meat is pulling back from the bones, and a fork pierces it with ease. The sauce in the slow cooker is thick and rich, with caramelized onions throughout. The final dish is glossy and irresistible.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Trust the process and keep the lid on. Another is using a high-heat setting—low and slow is essential for tender ribs.

Also, don't skip the rest time after cooking; cutting too soon will cause the juices to run out. Finally, be careful not to overcook until the ribs are mushy; you want them tender but still holding their shape on the bone.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of the meat—it should slide in with little resistance.

The internal temperature of the meat should read at least 145°F (63°C) on an instant-read thermometer, but for fall-off-the-bone tenderness, you'll likely cook longer.

The sauce should be bubbling and slightly thickened. Let the ribs rest for at least 10 minutes before slicing to retain their juices.

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