Slow Cooker Spiced Pork Ribs with Butternut Squash Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface. Prepare the butternut squash by peeling, seeding, and cutting it into uniform one-inch cubes to ensure even cooking.

Slice the red onion into thin, consistent strips. Have your spice blend ready in a small bowl and measure out the apple juice accurately. Check that the pork ribs are properly thawed if they were previously frozen to ensure food safety.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker ingredients
   Place the raw pork ribs into the bottom of the slow cooker. Scatter the cubed butternut squash and sliced red onion evenly over the top of the meat.
   Look for ensure the ribs are at the base for even heat distribution
   Tip trim excess fat from the ribs before starting if preferred

At the end of this phase, the slow cooker should be neatly packed with the pork at the base, topped with the squash and onions. The ingredients should be arranged in a single layer or slightly overlapping to ensure uniform heat distribution. Check that the slow cooker is plugged in and ready to be set, and verify that the base of the cooker is clear of any debris before proceeding to the seasoning step.

Seasoning and braising setup

2. 2Season and add liquid
   Sprinkle the mixed spices over the pork and vegetables. Pour the apple juice into the slow cooker to provide moisture and acidity for the braising process.
   Look for ensure the spices are distributed evenly
   Tip use a homemade blend of paprika, garlic powder, and brown sugar

Once the spices are scattered and the apple juice is poured, the ingredients should look coated and ready for the long cook. The liquid should be visible at the bottom, just enough to create a moist environment without submerging the vegetables completely.

Ensure the lid is securely closed to trap the heat and moisture. This phase is complete when the slow cooker is set to the low heat setting for the long duration.

Final cooking and resting

3. 3Slow cook and serve
   Cover and cook on low for 8 hours until the ribs are fork-tender and reach an internal temperature of at least 145°F (63°C). Let the meat rest for 10 minutes before serving.
   Look for the meat should pull away easily from the bone
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip check for tenderness with a fork before removing

The final phase is complete when the ribs are tender and the squash is soft. The kitchen should smell savory and slightly sweet from the braising liquid. Before serving, the meat should be carefully removed from the cooker, ensuring it stays intact. Let the dish rest on a warm platter or cutting board for the required time. The sauce remaining in the cooker can be spooned over the ribs when plating for added flavor.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and excess liquid that dilutes the flavors. Another error is lifting the lid too frequently, which causes significant heat loss and extends the required cooking time.

Ensure you do not add too much liquid, as the pork and vegetables will release their own moisture. Finally, avoid skipping the resting period, as this is crucial for achieving the best texture and moisture retention in the finished pork.

How to tell it’s done

The pork ribs are done when they are fork-tender, meaning the meat pulls away from the bone with very little resistance. Using a digital meat thermometer, ensure the thickest part of the meat has reached a safe internal temperature of at least 145°F (63°C).

The squash should be soft and tender when pierced with a fork but still hold its shape. Always allow the ribs to rest for at least 10 minutes before serving to let the juices redistribute.

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