Smoky Chipotle Maple Bourbon Country Pork Ribs Tips, FAQ & printable recipe

Tips for success

For the most even cooking, choose ribs that are roughly the same size and thickness. If some are much larger, cut them into 3- to 4-inch pieces so they cook at the same rate.

Layering them in a single layer in the slow cooker helps the sauce coat every surface evenly. If you must stack them, rotate the pieces halfway through cooking to ensure they all get bathed in the sauce.

To make the sauce extra thick and sticky, remove the lid for the last 30 minutes of cooking and turn the slow cooker to HIGH. This lets excess moisture evaporate and the sauce concentrate.

If you prefer a smoother sauce, puree the chipotle peppers with a little of the adobo sauce before adding them. For a smoky finish, broil the sauced ribs for 2 to 3 minutes after cooking—watch them closely to prevent burning.

Variations

• Milder Heat: Reduce the chipotle peppers to 1 tablespoon and add 1 teaspoon smoked paprika for a smoky flavor without the heat. The honey and barbecue sauce will still give a sweet glaze.
• Spicier Kick: Add 1 teaspoon of adobo sauce from the chipotle can along with the chopped peppers, and stir in 1/2 teaspoon of cayenne pepper for extra heat. Taste the sauce before cooking and adjust.
• Honey Garlic: Replace the chipotle peppers with 4 minced garlic cloves and use a sweet barbecue sauce. Add 2 tablespoons of soy sauce for a savory-sweet glaze.
• Orange Bourbon: Add the zest and juice of 1 orange to the sauce mixture. The citrus brightens the smoky flavors and pairs well with the bourbon notes in the barbecue sauce.

Storage and make-ahead

Fridge

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Keep them submerged in their sauce to stay moist.

Freezer

These ribs freeze well for up to 3 months. Cool completely, then transfer to a freezer-safe container or zip-top bag.

Reheat

Reheat gently in a covered pot over low heat, stirring occasionally, or in a 300°F (150°C) oven for 20 minutes.

Store leftover ribs in an airtight container with some of the sauce. They will keep in the refrigerator for up to 4 days. The sauce may thicken as it cools; that is fine. Reheat gently in a covered pot over low heat or in the microwave, adding a splash of water or barbecue sauce if needed to loosen the sauce.

This recipe is ideal for making ahead. The ribs can be cooked up to 2 days in advance and stored in the refrigerator.

To reheat, place them in a baking dish, cover with foil, and warm in a 300°F (150°C) oven for 20 to 30 minutes, or until heated through. The flavors actually deepen overnight, so leftovers taste even better the next day.

Serving ideas

Serve the ribs as the main event with classic sides like creamy coleslaw, cornbread, or mac and cheese. The sweet-smoky sauce pairs beautifully with tangy pickles or a bright vinegar-based slaw to cut through the richness. A simple green salad with a citrus vinaigrette also works well.

For a casual gathering, pile the ribs on a large platter and let guests pull them apart with forks. Provide extra sauce in a small bowl for dipping.

The ribs are also excellent shredded and piled onto soft buns for sliders, or served over rice or grits. Leftovers can be chopped and stirred into baked beans or chili for a smoky depth of flavor.

Frequently asked questions

Recipe card

Smoky Chipotle Maple Bourbon Country Pork Ribs

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

Ingredients

• 3 lb boneless country-style pork ribs
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 1/4 cup raw honey
• 1 1/2 cups maple bourbon barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, soy, sulfites

Estimated nutrition per serving

Calories

540

Protein

34 g

Carbohydrates

38 g

Fat

28 g

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