Slow-Cooker Apple Cider Honey Hickory Spare Ribs Step-by-step instructions

Before you start

Before starting, pat the spare ribs dry with paper towels and trim any excess fat if desired. Core and slice the apples into 1/4-inch thick wedges—no need to peel.

Measure the apple cider and barbecue sauce. Have the slow cooker ready on the counter. No need to preheat; the slow cooker will do the work. This recipe is truly dump-and-go, so the prep is minimal.

Instructions

Layer and Sauce

1. 1Layer the ribs and apples
   Place the St. Louis style pork spare ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible, cutting if needed to fit. Scatter the sliced Honeycrisp apples evenly over the ribs. Pour the unfiltered apple cider around the edges of the slow cooker, avoiding washing the apples off the meat.
   Look for The ribs should be mostly covered by the apples and cider, with the cider pooling around the edges.
   Tip If the ribs are too long, trim them or cut the rack in half to fit in the slow cooker.
2. 2Slather with barbecue sauce
   Squeeze the honey hickory barbecue sauce generously over the entire surface of the ribs and apples. Use a spoon or spatula to spread the sauce into an even layer, ensuring the meat is well coated. Do not stir the contents of the slow cooker.
   Look for The sauce forms a thick, glossy layer over the ribs and apples.
   Tip Resist the urge to stir; the layers help the ribs cook evenly and the apples break down slowly.

The slow cooker holds a neat layer of ribs topped with apple slices, with cider pooled around the edges and a thick coat of barbecue sauce on top. The scene looks glossy and vibrant, with the sweet tang of BBQ sauce and fresh apples in the air. Everything is in place, ready to cook.

Slow Cook and Rest

3. 3Cook on low
   Cover the slow cooker with the lid and cook on low for 8 hours, or until the meat is fork-tender and nearly falling off the bone. The apples should be very soft and the sauce bubbling gently around the edges. Do not open the lid during cooking unless necessary to check doneness. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and easily pulls apart with a fork; the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If a thicker glaze is desired, after cooking, remove the ribs and simmer the sauce on the stovetop for a few minutes.
4. 4Rest the ribs
   Turn off the slow cooker and let the ribs rest in the sauce, covered, for 10 minutes. This allows the juices to redistribute and the meat to become even more tender. Carefully remove the ribs from the slow cooker using a large fork or tongs, letting any excess sauce drip back into the pot.
   Look for The ribs are glistening and tender, and the sauce has settled.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a wide spatula to support the ribs as you lift them to prevent them from breaking apart.

After 8 hours, the kitchen smells of sweet barbecue and baked apples. The sauce is bubbling around the edges, and the meat has pulled back from the bone ends.

A fork pierces the meat with no resistance, and the ribs are glistening with a caramelized glaze. The apples have softened into a chunky, saucy compote.

Serve

5. 5Serve the ribs
   Transfer the ribs to a warm serving plate. Spoon some of the braised apples and extra sauce from the slow cooker over the top. Serve hot, with additional sauce on the side if desired.
   Look for The ribs are glossy with sauce and the apples are soft and caramelized.
   Tip For a neat presentation, cut the ribs between the bones before serving.

The ribs are transferred to a plate, glistening and tender, with braised apples and extra sauce spooned over the top. The meat is so tender it nearly falls off the bone. The dish looks rustic and inviting, perfect for a casual dinner. The sauce is thick and clingy, with a sweet-smoky aroma.

Common mistakes

The most common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using a thin, watery barbecue sauce that won't caramelize.

Also, don't trim all the fat from the ribs—it renders during cooking and keeps the meat moist. Finally, avoid stirring the pot; the layers are intentional and stirring can break up the ribs prematurely.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone, typically after 8 hours on low. The internal temperature of the meat should read at least 145°F (63°C), but for fall-apart tenderness, it will be higher.

The apples should be soft and the sauce thickened and glossy. If the meat still resists, cook 30 minutes more and check again.

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