Slow-Cooker Pineapple Maple Bourbon Beef Short Ribs Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Pat the short ribs dry with paper towels; this helps the sauce adhere.

Drain the pineapple rings well, reserving the juice for another use if you like. Grate the ginger using a fine Microplane or the small holes of a box grater. Measure the BBQ sauce so everything is ready to go.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer, bone side down. Arrange the pineapple rings over the ribs, tucking them between the pieces. Sprinkle the grated ginger evenly over the top.
   Look for The ribs should be snug in the pot, with pineapple rings covering most of the surface.
   Tip If the ribs are very large, trim any excess fat, but leave some for flavor and moisture.
2. 2Pour the Sauce
   Pour the maple bourbon BBQ sauce over the ribs and pineapple, making sure every piece is coated. Use a spatula to spread the sauce evenly and push any exposed ribs down into the liquid.
   Look for The sauce should cover most of the meat, but a few edges can peek out.
   Tip Do not add extra liquid; the ribs will release their own juices as they cook.

At this point, the slow cooker contains raw ribs, pineapple rings, and ginger, all coated in a thick, amber barbecue sauce. The sauce should be evenly distributed, and the ribs should be mostly submerged. The raw meat looks glossy and well seasoned.

Slow-Cook and Rest

3. 3Slow-Cook the Ribs
   Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is fork-tender and easily pulls away from the bone. Do not lift the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should be very tender and the sauce bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low is essential for melting collagen; high heat can toughen the meat.
4. 4Rest the Ribs
   Once the ribs are tender, turn off the slow cooker. Use tongs to transfer the ribs to a cutting board, leaving the sauce in the pot. Let the meat rest for at least 3 minutes before serving so the juices redistribute.
   Look for The ribs should be glistening and hold together but yield easily to a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is not optional—it keeps the meat moist and juicy.

After 8 to 10 hours, the kitchen smells deeply of barbecue and caramelized fruit.

The sauce is bubbling gently, and the meat is dark, glossy, and visibly shrinking from the bone. A fork pierces the meat with no resistance, and the meat is tender and juicy.

Skim and Serve

5. 5Skim and Finish the Sauce
   Skim any excess fat from the surface of the sauce in the slow cooker. If the sauce is thin, simmer it on the stovetop in a saucepan for 5 to 10 minutes to reduce and thicken slightly.
   Look for The sauce should coat the back of a spoon and have a rich, glossy sheen.
   Tip Taste the sauce and adjust with a pinch of salt or extra BBQ sauce if needed.
6. 6Serve and Garnish
   Place the ribs on a serving platter. Spoon the warm sauce over the top and serve with the cooked pineapple rings. Optionally, garnish with fresh herbs or sliced green onions.
   Look for The meat should be glistening and the pineapple caramelized and golden.
   Tip Serve with crusty bread or mashed potatoes to soak up the extra sauce.

The ribs are transferred to a platter, and the sauce is silky and thick enough to coat a spoon. The pineapple rings are soft and caramelized, and the meat is glistening with a sticky, sweet-tangy finish. The dish looks impressive and ready to serve.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using too much sauce, which can make the dish overly sweet and thin.

Stick to the amounts listed. Also, do not skip the resting step; cutting into the meat too soon causes the juices to run out, leaving dry ribs.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of a rib; it should slide in with almost no resistance.

The internal temperature should reach at least 145°F (63°C), but because of the long cook, it will be much higher, which is fine. 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