Smoky Chipotle Maple Bourbon Country Pork Ribs Step-by-step instructions

Before you start

Before you start, take the pork ribs out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly. While they rest, chop the chipotle peppers and measure the honey and barbecue sauce.

You will not need any other prep—no browning, no marinating. Have a 6-quart slow cooker ready and a cutting board or platter for the finished ribs. The entire hands-on time is under ten minutes, so this is a perfect recipe for a busy morning.

Instructions

Layer and Walk Away

1. 1Layer the ribs and flavorings
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the chopped chipotle peppers in adobo over the meat, then drizzle the raw honey evenly across the surface. Pour the maple bourbon barbecue sauce over everything, using a spoon to nudge the ribs so the sauce coats the tops.
   Look for The ribs should be well coated with a thick, reddish-brown sauce with visible dark pepper flecks.
   Tip No need to stir. Layering keeps the sauce from burning on the bottom and lets the flavors meld as the meat cooks.
2. 2Cover and set the slow cooker
   Cover the slow cooker with its lid and set it to LOW. Cook for 6 to 7 hours, until the meat is fork-tender and easily pulls apart. Avoid lifting the lid during the first 4 hours to keep the heat steady; each peek adds about 20 minutes of cooking time.
   Look for The sauce will be bubbling gently around the edges and the kitchen will smell sweet and smoky.
   Tip If the slow cooker runs hot, start checking at 5 1/2 hours. The ribs are done when a fork slides in with almost no resistance.
3. 3Check for doneness
   After 6 hours, insert a fork into the thickest piece of meat and twist gently. The meat should shred easily and show no pink in the center. If it still resists, continue cooking in 30-minute increments. Once tender, turn off the slow cooker and let the ribs rest in the sauce for 10 minutes before serving.
   Look for The pork should be deeply glazed, glossy, and falling apart at the touch of a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra caramelization, transfer the ribs to a baking sheet and broil for 2 to 3 minutes, watching closely.
4. 4Rest and thicken the sauce
   While the ribs rest, skim any excess fat from the surface of the sauce with a spoon. If the sauce looks thin, set the slow cooker to HIGH and let it bubble uncovered for 10 to 15 minutes, stirring occasionally, until it coats the back of a spoon.
   Look for The sauce should be thick enough to cling to the meat, not watery.
   Tip Resting the meat in the sauce keeps it moist and lets the glaze soak into the surface.

At the end of the first phase, the slow cooker is filled with raw pork ribs coated in a thick, reddish-brown sauce. The chipotle peppers are visible as dark flecks, and the honey has not yet dissolved into the sauce. The slow cooker is set to LOW, and you are free to go about your day. The sauce will look chunky and uneven, but that is exactly right—it will meld and smooth out as the meat cooks.

Tender and Glazed

5. 5Lift the ribs from the sauce
   Using a carving fork, lift the ribs out of the slow cooker in large sections, letting any excess sauce drip back into the pot. Transfer each piece to a clean cutting board or serving platter. The meat may want to fall apart; that is fine—just keep the pieces as whole as possible for serving.
   Look for The ribs should be glistening and sticky, with sauce clinging to every surface.
   Tip Use a wide spatula underneath the fork to support the ribs if they are especially tender.
6. 6Spoon sauce over the meat
   Spoon a generous amount of the thickened sauce from the slow cooker over the ribs on the platter. Use the back of the spoon to spread it evenly, making sure every piece is well coated. Reserve the remaining sauce in the slow cooker or a small bowl for serving at the table.
   Look for The ribs should look lacquered and glossy, with sauce pooling around the base.
   Tip If the sauce has cooled and thickened too much, stir in a tablespoon of water and warm it gently.
7. 7Let the meat rest
   Let the sauced ribs rest on the platter for at least 3 minutes before serving. This allows the juices to redistribute through the meat, keeping each bite moist. The rest also lets the glaze set slightly, so it does not slide off the ribs when you plate them.
   Look for The surface of the meat should look set, not steaming hot.
   Tip Cover loosely with foil if you need to hold them warm for up to 20 minutes.

After 6 to 7 hours, the ribs are fork-tender and coated in a glossy, sticky sauce. The sauce has reduced slightly and clings to the meat, with a deep mahogany color and an irresistible sweet-smoky aroma.

The meat is pulling away from the bone (if using bone-in) and shreds easily with a fork. The kitchen smells like a barbecue joint, and the sauce is bubbling gently around the edges of the slow cooker.

Serve and Savor

8. 8Serve on a warm platter
   Transfer the ribs to a warmed serving platter or individual plates. Spoon an extra ladle of the sticky sauce over the top just before serving. Serve hot, with any remaining sauce on the side for dipping.
   Look for The ribs should be glistening, fork-tender, and irresistible.
   Tip A warm platter keeps the sauce from cooling too quickly.

The ribs are lifted out of the slow cooker and arranged on a platter, then drizzled with more sauce. The glaze is thick and lacquered, catching the light. The meat is so tender that it nearly falls apart as you transfer it. Served hot, with extra sauce on the side, the ribs are the centerpiece of a satisfying meal. The only thing left to do is dig in.

Common mistakes

One common mistake is lifting the lid too often. Every time you open the slow cooker, heat escapes and adds about 20 minutes of cooking time. Trust the process and wait until the 5 1/2-hour mark to check.

Another mistake is using lean pork loin instead of shoulder-based country ribs; the result will be dry and tough. Finally, do not skip the resting step. Cutting into the meat immediately lets the juices run out, leaving the pork less moist than it should be. A few minutes of patience makes a big difference.

How to tell it’s done

The ribs are done when a fork inserted into the thickest piece twists easily and the meat shreds without resistance. The internal temperature should reach at least 145°F (63°C), but because of the long cook time, it will likely be much higher—around 190°F to 200°F—which is ideal for breaking down connective tissue.

Let the meat rest for at least 3 minutes before serving. The sauce should be thick enough to coat the back of a spoon; if it is too thin, simmer it uncovered on HIGH for a few minutes.

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