Brown Sugar Maple Bourbon Beef Short Ribs: Set-and-Forget Crockpot Tips, FAQ & printable recipe

Tips for success

For the deepest flavor, let the ribs sit with the rub for 30 minutes before adding the sauce and cooking. This gives the brown sugar and paprika time to penetrate the meat. If you have time, you can even refrigerate the rubbed ribs overnight.

The slow cooker will still work its magic, but the seasoning will be more pronounced. Another tip: if your barbecue sauce is very thick, you can thin it with a splash of water or apple juice before pouring it over the ribs. This helps it distribute more evenly and prevents it from sticking to the bottom of the slow cooker.

When serving, use a wide, shallow spoon to lift the ribs out of the sauce—they are so tender they may fall apart if you use a fork. If you want a thicker, more caramelized glaze, transfer the sauce to a saucepan and simmer it on the stovetop for 10 minutes after the ribs are out.

This reduces the sauce and intensifies the sweetness. For a pop of color and freshness, a sprinkle of chopped parsley or chives over the top is a nice touch, though the recipe is delicious as is.

Variations

• Spicy Kick: Add 1-2 minced chipotle peppers in adobo sauce to the barbecue sauce before pouring over the ribs. The smoky heat balances the sweetness of the brown sugar and maple.
• Honey Garlic: Swap the maple-bourbon barbecue sauce for a honey-garlic version, and add 4 cloves of minced garlic with the onions. The garlic mellows as it cooks, adding savory depth.
• Beef and Beer: Replace 1/2 cup of the barbecue sauce with a dark beer, such as a stout or porter. The beer adds malty richness and helps tenderize the meat even further.
• Smoky Chipotle Orange: Stir the zest and juice of 1 orange into the barbecue sauce, along with 1 teaspoon of chipotle powder. The citrus brightens the dish, and the chipotle adds a warm, smoky heat.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken when cold; reheat gently with a splash of water or broth.

Freezer

Freeze cooked ribs in their sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, or in the oven at 350°F (175°C) for 15-20 minutes, until heated through.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will solidify as it cools, but it will re-melt when reheated. To reheat, place the ribs and sauce in a saucepan over medium-low heat, or use the microwave in 30-second bursts, stirring between. The meat will remain tender, and the sauce will be just as flavorful.

This recipe is ideal for making ahead. After cooking, let the ribs cool completely in the sauce, then transfer to an airtight container and refrigerate for up to 4 days. The flavors will continue to meld, and the ribs can be reheated gently on the stovetop or in the oven. You can also freeze the cooked ribs in their sauce for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

These short ribs are a meal on their own, but they pair beautifully with creamy mashed potatoes or soft polenta, which soak up the rich sauce. For a lighter side, serve with a crisp green salad or steamed green beans.

The sweetness of the sauce also works well with tangy coleslaw or pickled vegetables, which cut through the richness. For a barbecue-style spread, serve the ribs on a platter with cornbread and a simple cucumber salad.

To make the dish more substantial, shred the meat and serve it on toasted buns with a spoonful of sauce for an incredible pulled-beef sandwich. Or pile the meat over egg noodles and toss with the sauce for a hearty pasta dinner.

The leftovers are just as versatile—use them in tacos, on nachos, or in a grilled cheese. The sauce is also excellent drizzled over roasted vegetables or used as a dip for crusty bread.

Frequently asked questions

Recipe card

Brown Sugar Maple Bourbon Beef Short Ribs: Set-and-Forget Crockpot

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 4

Ingredients

• 4 lb bone-in English-cut beef short ribs
• 1/2 cup dark brown sugar, packed
• 2 tbsp smoked paprika
• 2 medium yellow onions, thinly sliced
• 2 cups maple-bourbon barbecue sauce

Instructions

1. Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer, slightly overlapping if needed. Sprinkle the brown sugar and smoked paprika evenly over the ribs, turning to coat all sides. Scatter the sliced onions on top.
2. Pour the maple-bourbon barbecue sauce over the ribs and onions, making sure the sauce covers most of the meat. Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and nearly falling off the bone. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
4. Using a fork or tongs, carefully lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the caramelized onions and sauce over the top. Serve hot.

Contains: gluten

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

45 g

Fat

40 g

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