Smoky Maple Bourbon Beef Short Ribs Crockpot Tips, FAQ & printable recipe

Tips for success

To get the most flavor from the spice rub, apply it generously and massage it into the meat with your hands. If time allows, rub the ribs the night before and keep them covered in the refrigerator—this gives the spices time to penetrate the meat.

When placing the ribs in the slow cooker, try to keep them in a single layer so they cook evenly; if they overlap, that's fine, but rotate them halfway through cooking if possible. For a thicker sauce, remove the ribs when done and simmer the sauce on the stovetop for 10–15 minutes until it coats the back of a spoon.

For a caramelized finish, transfer the cooked ribs to a baking sheet and broil for 3–5 minutes until the sauce bubbles and chars slightly at the edges. This adds a delicious smoky crust that takes the dish to another level.

Serve the ribs with plenty of sauce spooned over the top, and don't forget the napkins—these are messy in the best way. Pair with creamy mashed potatoes, polenta, or a simple green salad to balance the richness.

Variations

• Spicy Chipotle: Add 1–2 minced chipotle peppers in adobo to the barbecue sauce for a smoky, spicy kick. Reduce the smoked paprika to 1 tbsp to let the chipotle flavor shine. Serve with extra sauce on the side.
• Honey Garlic: Swap the maple bourbon sauce for a honey garlic barbecue sauce and add 4 minced garlic cloves to the slow cooker. The result is sweeter and more savory, with a sticky glaze that's perfect for ribs.
• Beef and Broccoli: After cooking the ribs, remove them and keep warm. Add 2 cups of broccoli florets to the sauce in the slow cooker and cook on high for 20 minutes until tender. Serve the ribs over rice with the broccoli and sauce.
• Root Beer BBQ: Replace the maple bourbon sauce with 1 1/2 cups of root beer and 1 cup of ketchup, 2 tbsp brown sugar, and 1 tbsp Worcestershire sauce. This creates a sweet, tangy glaze with a hint of spice.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if the sauce is too thick.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot over medium-low heat, stirring occasionally, until warmed through. Add a little water or broth to loosen the sauce if needed.

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stove or in the microwave, adding a splash of water or beef broth to loosen if needed.

The ribs also freeze well for up to 3 months—cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

This recipe is ideal for making ahead. Prepare the spice rub and coat the ribs up to 24 hours in advance. You can also assemble the entire dish—ribs and sauce—in the slow cooker insert and refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low as directed. Leftovers taste even better the next day as the flavors meld, so consider making a double batch.

Serving ideas

Serve these smoky maple bourbon short ribs over a bed of creamy mashed potatoes or soft polenta, letting the sauce soak into the starch. A side of roasted green beans or a crisp coleslaw adds brightness and crunch.

For a casual dinner, pile the meat onto soft buns with a little pickled onion for a killer sandwich. Spoon extra sauce over everything and finish with a sprinkle of fresh parsley or chives for color.

These ribs are also wonderful with buttered egg noodles or crusty bread for sopping up the sauce. For a low-carb option, serve over cauliflower mash or alongside a simple green salad. The rich, sweet-smoky flavor pairs well with a robust red wine like Zinfandel or a cold craft beer. Garnish with a few slices of pickled jalapeños for a spicy kick, or keep it classic with just the sauce.

Frequently asked questions

Recipe card

Smoky Maple Bourbon Beef Short Ribs Crockpot

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 4

Ingredients

• 3 lb bone-in beef short ribs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups maple bourbon barbecue sauce

Instructions

1. Pat the beef short ribs dry with paper towels. In a small bowl, stir together the smoked paprika, garlic powder, kosher salt, and black pepper. Rub the spice mixture all over the ribs, coating every side evenly.
2. Arrange the seasoned short ribs in the bottom of a 6-quart slow cooker, standing them upright or laying them in a single layer as best as possible. They can overlap slightly.
3. Pour the maple bourbon barbecue sauce over the ribs, using a spatula to spread it evenly and ensure every piece is coated. The sauce should pool around the meat.
4. Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker. Using tongs, carefully transfer the short ribs to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute.
6. Spoon some of the sauce from the slow cooker over the ribs. Serve the short ribs on a warm plate, with extra sauce on the side if desired.

Contains: milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

28 g

Fat

44 g

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