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

Before you start

Before starting, gather all the ingredients and equipment. Slice the onions thinly—about 1/4-inch thick—so they soften quickly. Measure the brown sugar and have the barbecue sauce ready.

No need to sear the ribs or brown the onions; this is a true dump-and-go recipe.

Place the ribs in the slow cooker in a single layer if possible, though overlapping slightly is fine. The onions and sugar go on top, then the sauce is poured over everything.

Instructions

Layer and Pour

1. 1Layer the Ribs and Onions
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker, spreading them into an even layer. Scatter the sliced Vidalia onions over the top of the ribs, then sprinkle the brown sugar evenly over the onions.
   Look for The ribs should be mostly covered by the onions and sugar.
   Tip No need to sear the ribs first—the slow cooker does all the work.
2. 2Pour the Sauce Over
   Pour the maple bourbon barbecue sauce over the ribs and onions, using a spatula to spread it evenly so all the meat is coated. The sauce will look thin at this point, but it will reduce and thicken as the ribs cook.
   Look for The ribs should be fully covered in sauce.
   Tip For extra flavor, brush a little sauce onto the sides of the ribs.

The ribs are nestled in the slow cooker, topped with onions and brown sugar, and covered with barbecue sauce. The sauce should coat the meat evenly, and the onions should be scattered across the top. The slow cooker is ready to turn on.

Slow-Cook and Tenderize

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the ribs are fork-tender and easily pull apart. The sauce will bubble and thicken as the meat releases its juices. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender and the sauce bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often—each peek adds 20 minutes of cook time.
4. 4Check for Doneness
   Test the ribs with a fork: they should shred easily and the internal temperature should read at least 145°F (63°C) on an instant-read thermometer. If not done, continue cooking and check again after 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The meat should be pull-apart tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer inserted into the thickest part of a rib.

After hours on low, the sauce is bubbling gently around the edges, and the kitchen smells sweet and smoky. The ribs are tender, and the onions have melted into the sauce. The meat should be fork-tender and easily pull apart.

Rest and Serve

5. 5Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 5 to 10 minutes. This allows the juices to redistribute and the meat to become even more tender.
   Look for The sauce will settle slightly as the meat rests.
   Tip Resting is key for juicy meat—don't skip it.
6. 6Serve and Enjoy
   Using a fork, lift the ribs out of the slow cooker and transfer them to a serving plate. Spoon the caramelized onions and extra sauce over the top. Serve hot, with the remaining sauce on the side.
   Look for The ribs should be glistening and coated with sauce.
   Tip Pair with coleslaw or cornbread for a complete meal.

The slow cooker is off, and the ribs rest in the sauce. The sauce has thickened slightly, and the meat is glistening. When lifted, the ribs hold together but shred easily. Serve hot, spooning extra sauce and onions over the top.

Common mistakes

One common mistake is lifting the lid too often to check on the ribs. Every time the lid is lifted, heat escapes and adds 20 minutes to the cook time.

Another mistake is using a barbecue sauce that is too thin or too sweet—look for one with a good balance. Finally, don't skip the rest time after cooking; it allows the juices to redistribute, making the meat even more tender.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart with a fork. The internal temperature should reach at least 145°F (63°C), but for country-style ribs, you'll likely cook them longer until they are fall-apart tender.

The sauce should be thick and glossy, not watery. If the sauce is too thin, remove the lid and cook on high for an additional 20 to 30 minutes to reduce it.

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