Smoky Chipotle Molasses Country Pork Ribs Step-by-step instructions

Before you start

Before you start, have all your ingredients measured and ready. The ribs should be patted dry with paper towels if they're wet from the package—this helps the sauce adhere better.

Chop the chipotle peppers in adobo into small pieces so they distribute evenly. You'll also want to have your slow cooker clean and ready to go. Since this recipe is so simple, there's no need to preheat anything; just layer the ingredients as directed.

Instructions

Layer and Sauce

1. 1Layer the Ribs
   Place the boneless country-style pork ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. They can overlap slightly if needed, but try to keep them even for consistent cooking.
   Look for The ribs should cover the bottom of the slow cooker in an even layer.
   Tip If the ribs are very thick, you can cut them into smaller pieces so they cook more evenly.
2. 2Add Chipotle and Honey
   Scatter the chopped chipotle peppers in adobo over the ribs, then drizzle the raw honey evenly across the surface. Use a spoon or your fingers to spread the chipotle pieces so they are distributed over the meat.
   Look for The honey will pool slightly on the meat; that's fine.
   Tip For a milder heat, use less chipotle or scrape off some of the adobo sauce.
3. 3Pour Over BBQ Sauce
   Pour the molasses garlic BBQ sauce over the ribs, covering them completely. Use a spatula to spread the sauce evenly, making sure every piece of meat is coated in the dark, glossy glaze.
   Look for The ribs should be fully coated in sauce, with no dry spots.
   Tip If the sauce is very thick, you can thin it with a tablespoon of water or apple cider vinegar.

At the end of this phase, the ribs are nestled in the slow cooker, coated in a mixture of chipotle peppers, honey, and BBQ sauce. The sauce should be evenly distributed, and the ribs should be fully covered. The raw meat will be pink, but the sauce will already look glossy and inviting.

Slow Cook to Tender

4. 4Slow-Cook on Low
   Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are fork-tender and easily pull apart. Avoid opening the lid during cooking, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the meat will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're short on time, cook on high for 3 to 4 hours, but low is best for the most tender results.
5. 5Check Temperature and Rest
   Check the internal temperature of the thickest rib with an instant-read thermometer; it should read at least 145°F (63°C). Let the ribs rest in the sauce for 5 minutes before serving, allowing the juices to redistribute.
   Look for The meat should pull apart easily with a fork and the internal temperature should be at least 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra tender ribs, cook until the meat reaches 190°F (88°C) to break down more connective tissue.

After 6 to 8 hours on low, the sauce will be bubbling gently around the edges, and the ribs will be very tender. A fork inserted into the thickest part should twist easily, and the meat should pull apart with minimal effort. The liquid will have reduced and thickened into a rich glaze.

Rest and Serve

6. 6Serve the Ribs
   Using a carving fork, lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the remaining glaze from the pot over the top. Serve hot, with extra sauce on the side if desired.
   Look for The ribs should be glistening with sauce and very tender.
   Tip For a thicker sauce, simmer the leftover liquid in a small saucepan for a few minutes until reduced.

Once the ribs are cooked, they are lifted out of the slow cooker and placed on a serving plate. The glaze should cling to the meat, and the aroma will be smoky and sweet. Let the ribs rest briefly before serving to let the juices settle, then spoon extra sauce over the top.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and adds to the cooking time. Keep the lid on and trust the process.

Another mistake is using lean ribs that dry out; country-style ribs have enough fat to stay moist, but if you use a leaner cut, consider adding a little broth to the pot. Also, be careful not to overdo the chipotle peppers if you're sensitive to heat—start with less and add more later if needed.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart with little resistance.

The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for the most tender results, cook until the meat reaches 190°F (88°C) and the connective tissue has fully broken down.

The sauce will have thickened and become glossy, and the meat will be glistening with a dark, sticky glaze. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.

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