Slow-Cooker Apple Cider Maple Bourbon Pork Ribs Step-by-step instructions

Before you start

Before starting, pat the pork ribs dry with paper towels and trim any large pieces of excess fat if you like. Slice the apples into 1/4-inch-thick wedges — no need to peel them; the skin adds texture and holds up during cooking. Measure the cider and barbecue sauce.

Have a 6-quart or larger slow cooker ready. There is no need to sear the meat or pre-cook anything; this is a true dump-and-go recipe. Set the slow cooker to LOW if you will be away for the day, or HIGH if you need dinner sooner.

Instructions

Layer and sauce

1. 1Layer the ribs and apples
   Place the boneless country-style pork ribs in the bottom of a 6-quart or larger slow cooker, spreading them into an even layer. Scatter the sliced Honeycrisp apples over the top of the ribs, then pour the unfiltered apple cider around the edges of the cooker, being careful not to rinse the apples off the meat.
   Look for The ribs should be mostly covered by the apples and cider.
   Tip If the ribs are very thick, cut them into 4- to 5-inch pieces so they cook evenly.
2. 2Pour over the barbecue sauce
   Generously pour the maple bourbon barbecue sauce over the ribs and apples, using a spoon to spread it into an even coating. Do not stir — the sauce will melt and mingle with the cider as the slow cooker heats.
   Look for The ribs should be well coated with sauce, with some sauce pooling around the edges.
   Tip For extra flavor, brush the sauce onto the meat with a pastry brush to ensure every surface is covered.

The bottom of the slow cooker is filled with raw pork ribs, topped with slices of apple. The cider has been poured around the edges, and the barbecue sauce covers the meat in a thick, glossy layer. The colors are vivid — deep red-brown sauce, pale apple slices, and pink pork. Everything looks neat and ready to cook. There is no need to stir; just put the lid on and turn on the heat.

Slow-cook

3. 3Slow-cook until fork-tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily pulls apart. The apples should be very soft and the sauce should be bubbling and thickened. Avoid opening the lid during cooking to keep the heat inside. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork and the sauce should have a deep amber color.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin at the end, remove the ribs and simmer the sauce on the stovetop for 10 minutes to reduce.

After several hours, the slow cooker fills with a rich, savory-sweet aroma. When the lid is finally lifted, the sauce is bubbling gently around the edges, and the pork is visibly darkened and glazed. The apples have softened and collapsed into a chunky compote. The meat should yield easily when pressed with a fork. The sauce has thickened and clings to the meat, and the whole dish looks glossy and deeply caramelized.

Rest and serve

4. 4Rest the meat
   Once the ribs are fork-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 meat to become even more tender. The internal temperature of the pork should read at least 145°F (63°C) before serving.
   Look for The meat should be glistening and the sauce should cling to the surface.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital instant-read thermometer to check the thickest part of a rib.
5. 5Serve the ribs
   Using a carving fork, lift the ribs out of the slow cooker and place them on a serving platter or individual plates. Spoon some of the cider-braised apples and extra sauce over the top. Serve hot, with additional barbecue sauce on the side if desired.
   Look for The ribs should be glazed and the apples should be soft and caramelized.
   Tip For a complete meal, serve with mashed potatoes or crusty bread to soak up the sauce.

The ribs are lifted out of the slow cooker with a fork, dripping with thick, amber sauce. They hold together but are clearly fork-tender. The apples are soft and almost jammy, with a hint of cider tang.

The sauce is glossy and coats the meat beautifully. When placed on a plate, the ribs sit in a pool of sauce, with steam rising and the aroma of apple and bourbon filling the air. The dish looks rustic, hearty, and completely irresistible.

Common mistakes

One common mistake is lifting the lid too often to check on the ribs. Each time the lid is removed, heat escapes and the cooking time lengthens. Trust the recipe and keep the lid on. Another mistake is using a barbecue sauce that is too thin or too watery; it will not reduce enough during cooking, leaving a thin sauce.

Choose a thick, rich sauce. Also, avoid overcrowding the slow cooker — if the ribs are stacked too high, they may not cook evenly. Use a large enough slow cooker and arrange the ribs in a single layer if possible.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart with little resistance. The internal temperature of the thickest part of the meat should read at least 145°F (63°C) on an instant-read thermometer, though it will likely be much higher after 8 hours on LOW.

The apples should be very soft and the sauce should have thickened and turned a deep amber color. If the sauce is still thin, remove the ribs and simmer the sauce on the stovetop for a few minutes to reduce it. Let the meat rest for at least 3 minutes before serving.

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