Slow-Cooker Maple Bourbon Spare Ribs Step-by-step instructions

Before you start

Before you start, make sure the slow cooker is clean and dry. If the ribs are cold from the refrigerator, let them sit at room temperature for up to 30 minutes before cooking.

Smash the garlic cloves with the flat side of a knife to release their flavor. Rinse the rosemary sprigs and pat them dry. Measure the barbecue sauce so you can pour it quickly. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Load and Slow-Cook

1. 1Load the Slow Cooker
   Place the spare ribs in the slow cooker insert, meaty side up, overlapping as needed. Scatter the smashed garlic cloves and fresh rosemary sprigs over the ribs. Pour the maple-bourbon barbecue sauce evenly over the top, using a spatula to spread it and coat the meat.
   Look for The ribs are covered in sauce, with garlic and rosemary visible.
   Tip If the ribs are too long, cut the rack in half to fit.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and nearly falling off the bone. Do not lift the lid during cooking, as this releases heat and extends the cook time.
   Look for The sauce is bubbling gently and the meat is pulling away from the bones.
   Tip Cooking on low yields the most tender results; high heat can toughen the meat.

After loading the slow cooker, the ribs are coated in a rich amber sauce with garlic and rosemary visible. As the cooker heats, you'll smell the sweet, smoky aroma of the sauce.

The ribs will cook for 8 hours, and the house will fill with the scent of pork and maple. Check that the sauce is gently bubbling and the meat is starting to pull away from the bones before moving on.

Tenderness and Rest

3. 3Check Tenderness and Finish
   After 8 hours, check the ribs by piercing the thickest part with a fork. The meat should be very tender and nearly falling off the bone. If not, continue cooking for 30-minute increments until done. Let it rest for 3 minutes before slicing.
   Look for The fork slides in easily with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The internal temperature should reach at least 145°F (63°C) for food safety.
4. 4Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to settle, making it easier to transfer without breaking apart.
   Look for The sauce thickens slightly as it sits.
   Tip Resting is essential for whole cuts of meat to keep them moist.

At the end of cooking, the ribs are deeply browned and the sauce has thickened. The garlic cloves have softened into sweet confit, and the rosemary has wilted. The meat is so tender that it nearly falls off the bone when touched. After resting, the sauce is glossy and clings to the ribs. The aroma is intensely savory with a hint of bourbon sweetness.

Serve and Enjoy

5. 5Transfer and Serve
   Using tongs and a fork, carefully lift the ribs out of the slow cooker and place them on a serving platter. Spoon some of the sauce from the cooker over the top. Serve hot, with extra sauce on the side if desired.
   Look for The ribs are glistening and the meat is pulling away from the bone.
   Tip Use a carving fork to lift the ribs; they are very tender.

When you lift the ribs onto a platter, they are glistening with sauce and steam rises in wisps. The meat is pull-apart tender, and the sauce is thick enough to coat a spoon. The garlic and rosemary are scattered throughout, adding aromatic bites. Serve immediately, with extra sauce spooned over the top for a sticky, sweet finish.

Common mistakes

One common mistake is lifting the lid during cooking. Each time you remove the lid, heat escapes and adds 20 minutes to the cook time. Another mistake is using baby back ribs, which cook faster and can become dry.

Stick with St. Louis-style ribs for this long, slow method. Also, don't trim the fat off the ribs—the fat keeps them moist. Finally, resist the urge to add extra liquid; the sauce and meat juices are enough.

How to tell it’s done

The ribs are done when the meat is fork-tender and nearly falling off the bone. Pierce the thickest part of the meat with a fork; it should slide in with no resistance.

The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, though it will likely be much higher after 8 hours. The sauce should be thickened and clinging to the meat. Let the ribs rest for 10 minutes before serving to allow the juices to redistribute.

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