Smoky Maple Bourbon Baby Back Ribs: Slow-Cooker Fall-Off-The-Bone Dinner Step-by-step instructions

Before you start

Before starting, pat the ribs dry with paper towels to help the rub stick. Mix the smoked paprika, garlic powder, salt, and pepper in a small bowl. Have the maple bourbon BBQ sauce measured and ready.

No need to preheat the slow cooker—it will heat gradually. Ensure the slow cooker insert is clean and dry. If the ribs are cold from the fridge, let them sit at room temperature for up to 30 minutes before rubbing.

Instructions

Prep and Layer

1. 1Prep the Ribs and Rub
   Pat the racks of baby back ribs dry with paper towels. In a small bowl, stir together the smoked paprika, garlic powder, kosher salt, and black pepper. Rub the mixture all over both sides of the ribs, pressing gently to adhere. Place the racks side by side in the bottom of a 6-quart slow cooker, meaty side up.
   Look for The ribs should be evenly coated with the rub, with a deep red-brown color.
   Tip For the best flavor, let the rubbed ribs sit in the refrigerator for 30 minutes before cooking.
2. 2Pour the Sauce Over
   Pour the maple bourbon BBQ sauce evenly over the ribs, using a spoon to spread it across the surface. Make sure every part of the meat is coated, but don't stir—just let the sauce pool around the racks.
   Look for The sauce should form a glossy, thick layer over the ribs.
   Tip If the sauce is very thick, thin it with 2 tablespoons of water to help it spread.

The ribs should be evenly coated with the red-brown rub, and the sauce should cover them completely. The slow cooker insert will have a thin layer of sauce pooling around the racks.

The raw ribs will look glossy and seasoned, with the paprika and garlic visible in the rub. At this point, the aroma is mostly the raw spices—smoky and pungent. Before moving on, make sure the ribs are arranged in a single layer so they cook evenly.

Slow-Cook and Rest

3. 3Slow-Cook the Ribs
   Cover the slow cooker and cook on low for 6 to 7 hours, until the meat is fork-tender and starting to pull away from the bones. Do not open the lid during cooking—the steam does the work. When the ribs are done, carefully transfer them to a cutting board. Let them rest for 10 minutes.
   Look for The meat should be so tender that a fork twists easily and the bone slides out clean.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a thicker glaze, after removing the ribs, simmer the sauce in a saucepan for 5 minutes.

After 6 to 7 hours, the kitchen will smell richly of smoky barbecue and sweet maple. When you lift the lid, steam will rise, and the sauce will be bubbling gently around the edges. The ribs will be deep mahogany, with the meat visibly shrinking from the bone ends.

A fork should pierce the meat with no resistance, and the bones should twist easily. The sauce will have thickened slightly, clinging to the ribs. Remove the ribs carefully to keep them intact.

Glaze and Serve

4. 4Rest and Serve
   After resting, cut the racks between the bones into individual ribs. Place the ribs on a serving platter, spoon some of the hot glaze from the slow cooker over the top, and serve warm.
   Look for The ribs should be glistening with sauce, with caramelized edges.
   Tip Use a sharp knife to slice between the bones for clean cuts.

The ribs on the platter should be glistening with the glossy sauce, with caramelized spots where the sauce has reduced. The meat should be so tender that it begins to separate at the touch of a fork. The aroma is intensely savory-sweet, with a smoky edge. The sauce spooned over the top should be thick enough to coat the back of a spoon. Serve immediately, with extra sauce on the side for dipping.

Common mistakes

One common mistake is lifting the lid to check on the ribs, which releases steam and extends cooking time. Trust the timer and keep the lid closed. Another is not coating the ribs evenly with the rub—make sure to cover all sides for consistent flavor. Overcooking can make the meat mushy, so check at the 6-hour mark. If the sauce seems too thin at the end, you can simmer it on the stovetop to thicken.

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 by about 1/4 inch. A fork should twist easily in the thickest part of the meat, and the meat should be nearly falling off the bone.

The internal temperature of the meat should reach at least 145°F (63°C) for food safety, but because of the long cooking time, it will be well above that. 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