Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Maple Bourbon Spare Ribs Tips, FAQ & printable recipe

Name: Slow-Cooker Maple Bourbon Spare Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb St. Louis-style pork spare ribs; 10 cloves garlic, smashed; 3 sprigs fresh rosemary; 1 1/2 cups maple-bourbon barbecue sauce

By Clara Weller · Oct 28, 2026

Slow cooker maple bourbon spare ribs glazed with sauce, garlic and rosemary

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best texture, cook the ribs on low heat. High heat can make the meat tough and dry. If you're short on time, you can cook on high for 4-5 hours, but the low-and-slow method yields more tender results.

After cooking, you can transfer the sauce to a saucepan and simmer it to reduce further if you like a thicker glaze.

To make the ribs even more flavorful, you can sear them in a hot skillet before adding to the slow cooker. This adds a caramelized crust, but it's optional.

If you have leftover sauce, it's great on pulled pork or chicken. The garlic cloves become sweet and spreadable—mash them into the sauce for extra depth.

Variations

Spicy Chipotle: Stir 2 minced chipotle peppers in adobo into the barbecue sauce before pouring over the ribs. The smoky heat balances the sweet maple and adds a subtle kick. Reduce the rosemary to 2 sprigs.
Honey Garlic: Replace the maple-bourbon sauce with a mixture of 1/2 cup honey, 1/2 cup soy sauce, 1/4 cup ketchup, and 6 minced garlic cloves. Omit the rosemary and use 12 smashed garlic cloves for extra garlic flavor.
Root Beer BBQ: Combine 1 1/2 cups root beer, 1 cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons Worcestershire sauce. Pour over the ribs and cook as directed. The root beer adds a caramel sweetness.
Smoky Chipotle-Orange: Mix 1 1/2 cups barbecue sauce with the zest and juice of 1 orange, 1 tablespoon chipotle hot sauce, and 1 teaspoon smoked paprika. Use 2 sprigs of rosemary. The citrus brightens the rich pork.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently.
Freezer: Freeze cooked ribs in a freezer-safe container with sauce for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat: Reheat ribs in a 300°F (150°C) oven, covered, for 15-20 minutes, or microwave in 1-minute intervals until hot. Add a splash of water if the sauce is too thick.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. To reheat, place the ribs in a baking dish, cover with foil, and warm in a 300°F (150°C) oven for 15-20 minutes, or microwave in 30-second bursts. The meat will remain tender and juicy.

You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate. The next morning, place the insert in the slow cooker and cook on low as directed.

If you do this, add 30 minutes to the cook time to account for the cold start. The sauce and seasonings will meld even more during the overnight rest.

Serving ideas

Serve the ribs hot, with extra sauce spooned over the top. They pair beautifully with coleslaw, cornbread, or a simple green salad. For a heartier meal, serve over creamy mashed potatoes or with a side of mac and cheese. The sweet, smoky sauce also works well with grilled corn on the cob.

To make it a complete Southern-style feast, add collard greens, baked beans, and buttermilk biscuits. The ribs are rich and savory, so balance them with something tangy or acidic, like pickles or a vinegar-based slaw.

For a casual gathering, let guests pull the meat off the bones with their hands and pile it onto slider buns.

Frequently asked questions

Can this recipe be made with baby back ribs?

Yes, but baby back ribs are leaner and cook faster. Reduce the cook time to 5-6 hours on low. Check for tenderness at the 5-hour mark. They may not be as fall-off-the-bone as St. Louis ribs, but they will still be tender and juicy.

Do the ribs need to be seared before adding to the slow cooker?

No, searing is optional. The slow cooker will produce tender ribs without it. If you want extra flavor and a caramelized crust, sear the ribs in a hot skillet with a little oil for 2-3 minutes per side before adding them to the cooker.

Why did the sauce turn out watery?

The ribs release juices as they cook, which can thin the sauce. To fix this, after the ribs are done, transfer the sauce to a saucepan and simmer over medium heat for 5-10 minutes to reduce and thicken it. You can also mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce.

Can this recipe be doubled?

Yes, as long as the slow cooker is large enough (7 quarts or larger). Keep the same amount of sauce per pound of ribs. You may need to add an extra 30 minutes of cook time if the cooker is very full.

What is the best way to remove the membrane from the ribs?

The membrane on the back of the ribs can be tough. To remove it, slide a butter knife under the membrane at one end, then grab it with a paper towel and pull it off. This step is optional but recommended for more tender ribs.

Recipe card

Slow-Cooker Maple Bourbon Spare Ribs

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

4 lb St. Louis-style pork spare ribs
10 cloves garlic, smashed
3 sprigs fresh rosemary
1 1/2 cups maple-bourbon barbecue sauce

Instructions

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.
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.
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.
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.
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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories: 680
Protein: 45 g
Carbohydrates: 30 g
Fat: 40 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.