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This slow cooker bourbon baby back ribs recipe is so good. What’s so good about it is that the meat literally falls off the bone when it’s done! Sooooo good.

It used to be that whenever I heard the term baby back ribs, I would think of the movie Austin Powers. And shudder. (I will not curse you with the gory association.) That almost ruined eating these delicious ribs for me.

But I’ve gotten better. At least now I don’t think of the movie every time I eat them or when someone says their sweet name.

Thank heavens! Because I love bourbon baby back ribs.

Slow Cooker Equals Love

Especially for these bourbon baby back ribs.

All you have to do is make the barbecue sauce, stick the ribs in the slow cooker, set the timer and soon you will have a delicious meat portion!

Yahoo!

I wish most restaurants got ribs right. I’m always hopeful but I’m usually disappointed. Maybe I’m just going to the wrong restaurants.

What about you? Do you get good ribs in restaurants? Leave me a recommendation in the comments below!

On to the Slow Cooker Bourbon Baby Back Ribs Recipe

We have 1.58 pounds of baby back ribs, ketchup, maple syrup, bourbon, apple cider vinegar, Worcestershire sauce, garlic, onion powder, soy sauce and a little pepper.

New way of doing things

I’ve reached a milestone with this food blog. After almost two years (DD’s birthday is in August) I’ve decided to stop taking so many photos. I want to cut down the time it takes me to assemble, cook and photograph each recipe. Mainly because I need more time for the many other ventures I’ve got going on. (Have you heard my Maturepreneurial podcast? AND I’m creating a new podcast to launch later this year, so stay tuned for details.)

This means that, as a rule, I will no longer be photographing each step of the recipe and all of the ingredients. Of course, if the recipe is ‘different’ or if a particular step could benefit from illustration, I will still take the extra photograph(s) to describe it or to show you how it should look.

It’s funny to me, but many food bloggers and recipe lovers don’t actually like all those extra photos. So we’ll see how this new approach works out. (Please feel free to leave me a comment if you have an opinion about it.)

Barbecue sauce

I get out my stainless steel mixing bowl and add ketchup, bourbon, maple syrup, apple cider vinegar, Worcestershire sauce, garlic, onion powder, soy sauce and pepper.

I take my handy dandy whisk and whisk them all together until they are combined.

Perfect. (Christopher loves this sauce and eats it by the spoonful when he thinks I’m not looking.)

Meat Prep

I take the pork out of its wrapping and trim off some of the fat. I also cut the rack in half so it will fit better in the slow cooker. I place the ribs in the cooker, sprinkle some salt on both sides of the ribs and grab the bowl of barbecue sauce.

I take my spatula and get every little drop of the sauce out of the bowl and onto the baby back ribs.

I cover the slow cooker and set the temperature to high and the timer for four hours.

DING

When the ribs are almost done, I take the time to bake a potato, make a salad and get some sour cream out of the fridge.

I plate some of the ribs.

Mmmmm. Love it.

Time for another view.

I scream for Christopher because I want him to break off a rib so I can photograph it!

Yum. Christopher decided to hold the bourbon baby back rib a different way.

The meat literally falls off the bone cooking it this way! And boy, are these TASTY!!

I hope you enjoyed this recipe!

Please feel free to leave me a comment, Pin any photo to Pinterest and Yum the recipe to Yummly. What’s your favorite bar-b-que sauce? I’d love to know.

And as always, may all your dishes be delish.