Dinner · Part 3 of 3: Tips & recipe card

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

Name: Slow-Cooker Pineapple Maple Bourbon Spare Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4 lb St. Louis style pork spare ribs; 1 can (20 oz) pineapple rings in juice, drained; 2 tbsp fresh ginger, grated; 1 1/2 cups maple bourbon barbecue sauce

By Clara Weller · Oct 28, 2026

Slow-cooker spare ribs with pineapple rings in a glossy maple bourbon BBQ sauce, shown in the slow cooker.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

For the best flavor, choose a maple bourbon barbecue sauce that you enjoy eating straight from the jar. The sauce is the backbone of this dish, so don't skimp on quality. If you want a smokier flavor, you can add a teaspoon of liquid smoke to the sauce before pouring it over the ribs. This will give the ribs that outdoor barbecue taste without firing up the grill.

To get a nice caramelized crust on the ribs, you can transfer them to a baking sheet and broil them for 3-5 minutes after they finish cooking. This will create a slightly charred, sticky exterior that adds texture and depth. Just watch them carefully to prevent burning, and brush with extra sauce before broiling for an extra-glossy finish.

Variations

Spicy Kick: Add 1-2 minced chipotle peppers in adobo sauce along with the barbecue sauce for a smoky, spicy heat. The pineapple and maple bourbon flavors will balance the heat beautifully.
Hawaiian Twist: Add 1 cup of drained crushed pineapple and 1/4 cup of soy sauce to the slow cooker along with the other ingredients. This adds an extra layer of tropical sweetness and umami.
Bourbon-Orange Glaze: Replace the maple bourbon barbecue sauce with a mixture of 1 cup ketchup, 1/4 cup bourbon, 1/4 cup orange marmalade, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce.
Smoky Chipotle BBQ: Use a smoky chipotle barbecue sauce instead of the maple bourbon variety, and add 1 tsp smoked paprika and 1/2 tsp cayenne pepper for extra depth and heat.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or sauce if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered skillet over low heat or in the microwave, adding a splash of water or sauce to keep the ribs moist.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat, adding a splash of water or sauce to keep them moist.

The ribs also freeze well for up to 3 months. Let them cool completely, then wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before reheating.

You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed.

This is a great time-saver for busy days. Just be sure to let the slow cooker come to room temperature for about 30 minutes before turning it on, or use the 'delay start' function if your slow cooker has one.

Serving ideas

Serve these ribs with extra sauce spooned over the top and a sprinkle of sliced green onions or sesame seeds for a fresh finish. They pair beautifully with coleslaw, cornbread, or roasted vegetables.

The sweet and tangy glaze also works well with creamy mashed potatoes or a simple green salad. For a complete meal, add a side of rice or crusty bread to soak up the extra sauce.

These ribs are perfect for casual gatherings and cookouts. Set them out on a platter with the caramelized pineapple rings and let guests pull the meat apart themselves.

They're also great for meal prep: portion the ribs into containers with rice and vegetables for easy lunches throughout the week. The flavors only get better the next day, so don't be afraid to make a double batch.

Frequently asked questions

Can this recipe be made with baby back ribs instead of St. Louis style?

Yes, baby back ribs can be used. They are leaner and cook faster, so reduce the cooking time to about 6 hours on low. Check for tenderness earlier, as they may be done sooner. The flavor will be slightly different but still delicious.

What is the best way to reheat leftover ribs?

Reheat leftover ribs gently in a covered skillet over low heat with a splash of water or extra barbecue sauce to keep them moist. Alternatively, use the microwave in 30-second intervals until heated through. Avoid high heat, which can dry out the meat.

Can this dish be made ahead and frozen?

Yes, these ribs freeze well. Cool completely, then store in an airtight container or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do you prevent the ribs from becoming too dry?

The slow cooker method keeps the ribs moist, but be careful not to overcook them. Cook on low for 8 hours, and check for doneness at the minimum time. If the sauce reduces too much, add a splash of water or pineapple juice to keep the meat coated.

Can this recipe be made in an Instant Pot?

Yes, you can adapt this recipe for a pressure cooker. Cook on high pressure for 25 minutes, then allow a natural release for 15 minutes. The ribs will be tender, but the sauce may be thinner; you can thicken it on the sauté function after removing the ribs.

Recipe card

Slow-Cooker Pineapple Maple Bourbon Spare Ribs

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs
1 can (20 oz) pineapple rings in juice, drained
2 tbsp fresh ginger, grated
1 1/2 cups maple bourbon barbecue sauce

Instructions

Place the St. Louis style pork spare ribs in the bottom of a 6-quart slow cooker. Arrange the pineapple rings on top of the ribs. Sprinkle the grated ginger evenly over the pineapple and ribs.
Pour the maple bourbon barbecue sauce evenly over the ribs, pineapple, and ginger, making sure all surfaces are coated.
Cover the slow cooker and cook on low for 8 hours, or until the meat is tender and easily pulls apart with a fork. Let it rest for 3 minutes before slicing.
After 8 hours, check that the internal temperature of the thickest part of the meat reaches at least 145°F (63°C). If not, continue cooking for 30-minute intervals until it does. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes. Using a carving fork, lift the ribs out of the slow cooker and transfer to a serving plate. Spoon some of the sauce over the top before serving.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 680
Protein: 34 g
Carbohydrates: 48 g
Fat: 38 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.