Garlic Herb Maple Bourbon Country Pork Ribs: Slow Cooker Step-by-step instructions

Before you start

Before you begin, pat the pork ribs dry with paper towels and place them in the slow cooker insert. Smash the garlic cloves with the flat side of a knife to release their oils. Rinse the rosemary sprigs and pat dry.

Measure the barbecue sauce and have it ready. There is no need to preheat the slow cooker or sear the meat. The entire assembly takes about five minutes, making this a true set-and-forget meal.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Aromatics
   Place the pork ribs in the slow cooker insert in a single layer, overlapping slightly if needed. Scatter the smashed garlic cloves and rosemary sprigs evenly over the meat.
   Look for The ribs should be well covered with garlic and rosemary.
   Tip Smashing the garlic cloves releases their flavor without the need to chop.
2. 2Pour the Sauce
   Pour the maple bourbon barbecue sauce over the ribs and aromatics, using a spoon to ensure every piece is coated. There is no need to stir; the sauce will spread as it cooks.
   Look for The ribs should be generously coated with sauce.
   Tip For extra depth, add a splash of water to the sauce bottle and swirl to get every last drop.

The slow cooker insert holds a neat layer of pork ribs, topped with smashed garlic and rosemary sprigs. The sauce is poured over, creating a glossy, dark coating. The aroma is sweet and savory with a hint of bourbon. At this point, everything is raw, but the ingredients are ready to transform during slow cooking.

Slow Cook to Tender

3. 3Slow Cook Until Fork-Tender
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the pork is fork-tender and easily pulls apart. The internal temperature should reach at least 145°F (63°C), but for fall-apart ribs, aim for 190°F (88°C) or higher. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork and be bathed in bubbling sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 4 hours to keep the heat steady.
4. 4Rest the Meat
   Once the ribs are tender, turn off the slow cooker and let the meat rest in the sauce for at least 3 minutes. This allows the juices to redistribute and the glaze to cling to the meat.
   Look for The ribs will look glistening and the sauce will have thickened slightly.
   Tip Use this time to warm serving plates if desired.

After several hours, the kitchen fills with the deep, rich scent of barbecue and pork. The sauce bubbles gently around the edges, and the meat is visibly shrinking and darkening.

When pierced with a fork, the meat gives way easily and shreds with little resistance. The garlic cloves have softened into sweet, spreadable morsels, and the rosemary has infused the sauce.

Rest and Serve

5. 5Serve and Enjoy
   Using a carving fork, lift the ribs out of the slow cooker and transfer to a serving platter or individual plates. Spoon extra sauce from the slow cooker over the top before serving.
   Look for The ribs should be glistening with sauce and tender enough to pull apart with a fork.
   Tip For a polished look, remove the rosemary sprigs before serving.

The ribs rest briefly in the sauce, allowing the glaze to cling. When lifted, they are heavy with sauce and glisten under the light. The meat is tender enough to pull apart with a fork, and the sauce is thick enough to coat a spoon. Serve immediately, with extra sauce spooned over the top.

Common mistakes

A common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Resist the urge to peek until at least 4 hours have passed on low.

Another pitfall is using too little sauce—the ribs need enough liquid to stay moist. If the sauce seems too thick after cooking, stir in a splash of water or apple juice to loosen it. Also, avoid overcooking on high, which can make the meat dry.

How to tell it’s done

The ribs are done when they are fork-tender and easily shred with a fork. The internal temperature should read at least 145°F (63°C) for food safety, but for fall-apart texture, aim for 190°F (88°C) or higher.

The sauce should be bubbling and slightly thickened, and the meat should be glistening with a rich, dark glaze. If the ribs are not yet tender, continue cooking in 30-minute increments.

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