Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Pineapple Maple Bourbon Beef Short Ribs Tips, FAQ & printable recipe

Name: Slow-Cooker Pineapple Maple Bourbon Beef Short Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 5 lb bone-in English-cut beef short ribs; 1 can (20 oz) pineapple rings in juice, drained; 2 tbsp freshly grated ginger; 2 cups maple bourbon BBQ sauce

By Clara Weller · Oct 28, 2026

A slow cooker filled with glossy, tender beef short ribs and caramelized pineapple rings in a rich maple bourbon sauce.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the best flavor, sear the short ribs in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the sauce.

If you do sear, do not skip the step of deglazing the skillet with a little water or broth and adding that to the slow cooker.

If you prefer a thicker sauce, remove the ribs when they are done and simmer the sauce on the stovetop for 10 to 15 minutes until it reduces.

You can also whisk in a slurry of cornstarch and water to thicken it quickly. Taste and adjust seasoning with salt and pepper.

Variations

Spicy Chipotle: Add 2 chipotle peppers in adobo sauce, minced, to the sauce mixture for a smoky heat. Reduce the BBQ sauce by 1/4 cup to keep the consistency balanced.
Garlic-Herb: Stir 4 minced garlic cloves and 1 tsp dried thyme into the sauce before pouring. This adds an aromatic depth that complements the beef.
Bourbon-Free: For a non-alcoholic version, replace the bourbon in the sauce with apple juice or apple cider. The sweetness will still balance the tang.
Pineapple-Mango: Use mango chunks in place of half the pineapple rings for a tropical twist. The mango will break down during cooking, creating a smoother sauce.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. The sauce will thicken when chilled; add a splash of water or broth when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over low heat, or in a 300°F (150°C) oven until hot. Add a splash of water or broth to loosen the sauce.

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently in a saucepan or microwave until piping hot. The sauce may thicken when cold; add a splash of water or broth when reheating.

This dish is ideal for making ahead. Cook the ribs as directed, then cool and refrigerate. The fat will solidify on top, making it easy to remove for a cleaner sauce.

Reheat gently on the stovetop or in a 300°F (150°C) oven until hot. The ribs can also be frozen for up to 3 months.

Serving ideas

Serve the ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. The pineapple rings are a delightful sweet contrast to the savory meat. Add a simple green salad or steamed greens for a complete meal.

For a casual gathering, shred the meat and pile it onto soft rolls with a spoonful of sauce and some pickled onions. The pineapple can be chopped and mixed into the meat. This makes excellent sliders or tacos.

Frequently asked questions

Can this recipe be made with boneless beef chuck instead of short ribs?

Yes, boneless beef chuck roast works well. Cut it into large chunks and follow the same method. The cook time may be slightly shorter, so start checking at 7 hours. The meat should be fork-tender and reach at least 145°F (63°C).

Why does the sauce turn out thin?

The meat releases juices as it cooks, which can thin the sauce. To fix this, remove the ribs and simmer the sauce on the stovetop for 10–15 minutes to reduce and thicken. You can also whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook until thickened.

Can the ribs be cooked on high instead of low?

Yes, but the texture may not be as tender. Cook on high for 4–5 hours, but check for doneness earlier. The low setting is preferred because it gently breaks down the collagen without overcooking the meat.

What is the best way to remove excess fat from the sauce?

After cooking, let the sauce sit for a few minutes. Use a wide spoon to skim off the fat that rises to the surface. For easier removal, chill the sauce and lift off the solidified fat the next day.

Can this recipe be prepared in an oven instead of a slow cooker?

Yes, preheat the oven to 300°F (150°C). Place all ingredients in a Dutch oven, cover, and braise for 3 to 3 1/2 hours, until fork-tender. Let rest before serving.

Recipe card

Slow-Cooker Pineapple Maple Bourbon Beef Short Ribs

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

5 lb bone-in English-cut beef short ribs
1 can (20 oz) pineapple rings in juice, drained
2 tbsp freshly grated ginger
2 cups maple bourbon BBQ sauce

Instructions

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.
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.
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.
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.
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.
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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories: 720
Protein: 38 g
Carbohydrates: 35 g
Fat: 45 g

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

Next recipe

Slow-cooker beef short ribs glazed with peach bourbon BBQ sauce, garnished with soft peach slices.

Dinner · 8 h 10 min

Slow-Cooker Peach Bourbon Beef Short Ribs

See the recipe → →

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.