Smoky Chipotle Maple Bourbon Baby Back Ribs Step-by-step instructions

Before you start

Before starting, remove the ribs from the refrigerator and let them sit at room temperature for up to 30 minutes. This helps them cook more evenly. If the ribs have a tough membrane on the bone side, peel it off with a paper towel for better texture.

Have the chipotle peppers chopped and the barbecue sauce measured out. No need to preheat the slow cooker; it will heat gradually as the ribs cook. Set out the slow cooker and a large spoon or spatula for spreading the sauce.

Instructions

Layer and Sauce

1. 1Layer the Ribs
   Place the two racks of baby back ribs side by side in the bottom of a 6-quart slow cooker. If needed, cut each rack in half to fit in a single layer. The ribs should sit flat against the bottom of the cooker so they cook evenly.
   Look for The ribs cover the bottom of the slow cooker in one layer.
   Tip Remove the thin membrane from the back of the ribs for more tender results.
2. 2Add the Chipotle and Honey
   Spoon the chopped chipotle peppers in adobo evenly over the ribs, spreading them across the surface. Drizzle the raw honey over the top, letting it pool in the crevices between the racks. Use a spoon to smear the mixture slightly so the ribs are lightly coated.
   Look for The ribs are speckled with dark red chipotle and glossy honey.
   Tip For less heat, reduce the chipotle to 2 tablespoons; for more, add an extra teaspoon of adobo sauce.
3. 3Pour Over the BBQ Sauce
   Pour the maple bourbon barbecue sauce generously over the ribs, covering them completely. Use a spoon or spatula to spread the sauce evenly, making sure the top of each rack is coated. The sauce will pool around the ribs and create a braising liquid as it cooks.
   Look for The ribs are fully coated in a thick, amber sauce.
   Tip Do not add extra liquid; the ribs release juices as they cook.

After this phase, the slow cooker contains two racks of ribs coated with a speckled mixture of chipotle, honey, and barbecue sauce. The sauce is thick and glossy, covering the meat completely.

The kitchen smells of smoky peppers and sweet maple. The ribs are raw, so handle them carefully and wash hands and surfaces after touching.

Slow Cook to Tender

4. 4Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the meat is fork-tender and nearly falling off the bone. The sauce will bubble gently around the edges. Avoid lifting the lid during cooking to keep the heat and moisture consistent. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the meat pulls back from the bone ends.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check for doneness by piercing a rib with a fork; it should slide in with little resistance.
5. 5Check the Internal Temperature
   Insert an instant-read thermometer into the thickest part of a rib, avoiding the bone. The meat should read at least 145°F (63°C). For fall-off-the-bone tenderness, cook until the thermometer reads 190°F to 200°F (88°C to 93°C), which allows the collagen to break down fully. Let it rest for 3 minutes before slicing.
   Look for The thermometer reads 145°F or higher, and the meat is very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ribs are best when cooked low and slow; the higher internal temperature ensures maximum tenderness.
6. 6Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes. This allows the juices to redistribute and the meat to firm slightly, making it easier to handle and serve without falling apart completely.
   Look for The ribs are glistening in the sauce, and the meat holds together when lifted.
   Tip Use tongs or a fork to gently lift the ribs; they are very tender.

By the end of this phase, the sauce is bubbling gently, and the ribs have darkened and shrunk slightly from the bones. The meat is fork-tender and easily pierced. The aroma is rich and savory with a hint of bourbon. The sauce has thinned but coats the ribs nicely. Check the internal temperature to ensure it meets the safe minimum.

Rest and Serve

7. 7Serve the Ribs
   Using a carving fork or tongs, carefully lift each rack of ribs from the slow cooker and transfer to a serving platter or individual plates. Spoon some of the thickened sauce from the slow cooker over the top. Serve hot, with extra sauce on the side if desired.
   Look for The ribs are glossy with sauce and steam rises as they are served.
   Tip Cut the racks into individual ribs before serving for easier eating.

The ribs have rested, and the meat holds together when lifted. The sauce has thickened slightly and clings to the surface. The ribs are glossy and steaming. When served, they are fall-off-the-bone tender, and the sauce pools on the plate. The dish looks and smells ready to eat.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Another is using too much sauce, which can make the ribs overly salty or sweet; the 1 1/2 cups is enough to coat and braise.

Overcooking can make the meat mushy, so check for doneness at the lower end of the time range. Finally, not removing the membrane can result in a chewy texture, so take the extra minute to peel it off.

How to tell it’s done

The ribs are done when the meat is fork-tender and has pulled back from the ends of the bones. The internal temperature should read at least 145°F (63°C), but for the most tender results, cook until it reaches 190°F to 200°F (88°C to 93°C).

At this temperature, the collagen has fully broken down, and the meat will easily separate from the bone. The sauce should be bubbling gently around the edges and have a slightly thickened consistency. Let the ribs 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