Root Beer Maple Bourbon Spare Ribs: 5-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 full rack, you may need to cut them into smaller sections to fit in the slow cooker. Dice the sweet onion ahead of time and measure out the root beer and barbecue sauce.

Have all your ingredients within reach so you can simply layer them in the slow cooker. No need to season the ribs in advance; the sauce and root beer will provide plenty of flavor. This recipe is truly dump-and-go, so the prep is minimal.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Aromatics
   Place the St. Louis style spare ribs into the slow cooker, arranging them in a single layer if possible. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around the meat, trying not to rinse the onions off the top.
   Look for The ribs should be nestled in the root beer, with onions scattered on top.
   Tip If the ribs are too large, cut the rack into 2-3 pieces to fit comfortably.
2. 2Add the Barbecue Sauce
   Generously pour the maple bourbon barbecue sauce over the ribs and onions, spreading it with a spoon or spatula to cover as much surface area as possible. There's no need to stir—the slow cooker will do the work.
   Look for The ribs should be coated in a thick, glossy layer of sauce.
   Tip Use a high-quality sauce for the best flavor; the sauce will concentrate as it cooks.

At this stage, the ribs are raw and coated with sauce, onions are scattered on top, and the root beer is pooled around the meat. The slow cooker is filled about halfway. It should look colorful and saucy, with no need to stir. The onions should be evenly distributed so they cook into the sauce.

Slow Cook and Rest

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender, and the sauce should be bubbly and thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using high, start checking at 4 hours; ribs can go from tender to dry quickly.
4. 4Rest the Ribs
   Once the ribs are tender, turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the sauce to cling to the meat.
   Look for The sauce should be slightly thickened and the meat should be very juicy.
   Tip Resting is crucial for maximum tenderness; don't skip this step.

After 8 hours on low, the kitchen will be filled with the sweet, smoky aroma of barbecue. The sauce should be bubbly and thickened, and the meat should be visibly shrinking from the bones. The onions will have softened and melded into the sauce. The ribs should look glossy and glistening, with some edges caramelized.

Serve

5. 5Serve the Ribs
   Using a carving fork, carefully lift the ribs out of the slow cooker and transfer them to a serving platter. Spoon some of the caramelized onions and sauce over the top. Serve hot.
   Look for The ribs should glisten with sauce and the onions should be soft and caramelized.
   Tip For a neater presentation, skim excess fat from the sauce before spooning over.

When you lift the ribs with a fork, they should bend easily and the meat should cling to the bone but pull away with a gentle twist. The sauce should coat the meat in a thick, sticky layer. The onions should be caramelized and sweet. The ribs are ready to be plated and served.

Common mistakes

One common mistake is opening the slow cooker too often to check on the ribs. Each time you lift the lid, heat escapes and lengthens the cooking time. Another is using too much liquid, which can make the sauce watery; the ribs will release their own juices as they cook.

Also, don't trim all the fat from the ribs—it's the fat that keeps them moist and adds flavor. Finally, resist the urge to stir the ribs during cooking; they'll break apart easily.

How to tell it’s done

The ribs are done when they are fork-tender, meaning a fork can be inserted into the meat with little resistance and the meat easily pulls away from the bone.

The internal temperature should reach at least 145°F (63°C) for food safety, but for fall-apart tenderness, you'll want to cook them longer—typically 8 hours on low.

The sauce should be thickened and slightly caramelized, and the onions should be soft and translucent. If the meat is still tough, continue cooking for another 30 minutes to an hour.

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