Root Beer Maple Bourbon Spare Ribs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, choose ribs that are well-marbled with fat. This fat renders during cooking, basting the meat and adding flavor. If you have time, trim any excess silver skin from the bone side of the ribs before cooking—this helps the sauce penetrate better and makes the ribs easier to eat.

To intensify the flavor, you can sear the ribs in a hot skillet with a little oil before adding them to the slow cooker. This adds a nice crust and extra depth, but it's completely optional. If you're short on time, skip it—the slow cooker will still produce delicious results.

Variations

• Spicy Kick: Add 1-2 diced jalapeños or a teaspoon of crushed red pepper flakes along with the onions for a spicy version. You can also use a spicy barbecue sauce instead of maple bourbon for extra heat.
• Honey Garlic: Swap the maple bourbon sauce for a honey garlic barbecue sauce and add 4 cloves of minced garlic to the slow cooker. The root beer still adds sweetness and depth, creating a sticky, savory glaze.
• Cola Ribs: Use a can of cola instead of root beer for a slightly different flavor profile. The caramel notes in cola complement the pork and barbecue sauce beautifully. Reduce the sugar in the sauce slightly if desired.
• Smoky Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the slow cooker. The smoky heat pairs wonderfully with the sweet root beer and maple bourbon sauce, giving the ribs a bold, Southwestern twist.

Storage and make-ahead

Fridge

Store leftover ribs in an airtight container in the fridge for up to 3 days. Keep them submerged in the sauce to maintain moisture.

Freezer

Freeze cooked ribs in an airtight container with sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat ribs in a 350°F (175°C) oven for 10-15 minutes, covered, until heated through. Or microwave in 30-second bursts.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Keep them in the sauce to prevent them from drying out.

To reheat, place the ribs and sauce in a covered skillet or baking dish and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat in the microwave, but the oven will help maintain the texture.

This recipe is perfect for making ahead. You can assemble the ribs, onions, root beer, and sauce in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook as directed. Alternatively, you can cook the ribs fully, let them cool, and refrigerate for up to 2 days before reheating and serving.

Serving ideas

Serve these ribs as the main event with classic barbecue sides like creamy coleslaw, cornbread, baked beans, or a simple green salad.

The sweet and smoky flavors pair well with tangy pickles or a vinegar-based slaw to cut through the richness. For a low-carb option, serve with cauliflower mash or steamed green beans.

For a casual gathering, set out the ribs on a large platter with extra sauce on the side. Provide plenty of napkins and maybe some wet wipes, as these ribs are meant to be eaten with your hands.

You can also shred the meat and serve it on slider buns with a bit of coleslaw for a fun, crowd-pleasing appetizer.

Frequently asked questions

Recipe card

Root Beer Maple Bourbon Spare Ribs: 5-Ingredient Crockpot Dinner

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

Ingredients

• 4 lb St. Louis style pork spare ribs
• 2 cups root beer
• 1 large sweet onion, diced
• 1 1/2 cups maple bourbon barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

35 g

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