Bourbon Baby Back Ribs | Slow Cooker
These bourbon baby back ribs are coated in a rich, tangy bourbon BBQ sauce and slow-cooked until they’re fall-off-the-bone tender. The slow cooker does all the work, infusing the ribs with incredible flavor while keeping them juicy and moist.
Slow cooker equals love
It’s fun that you can make delicious, tender bourbon baby back ribs, even if you don’t own a grill (I haven’t owned one in years).
I make these ribs as often as I can. They are succulent for sure, but what makes them really stand out is the sauce. It’s has to smokey taste of bourbon with just the right amount of sweetness to complement the meat without overpowering it.
The sauce is also so delicious that you might even want to ladle the remaining sauce over baked potatoes, veggies, or dip your bread into it.
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Helpful tips
- Sometimes, baby back ribs are also known as loin ribs. You can use either.
- You can cook these ribs in your slow cooker either on high for 4 hours or on low for 8 hours. I find they come out the same. I prefer getting the ribs done quicker so I can eat them sooner.
- Cut the rack of ribs in half so they fit in the slow cooker better.
- Make sure to cover both sides of the ribs with the bourbon sauce, especially since they will have to overlap a little.
- Some people put their ribs in the oven to broil for a few minutes before consuming them. This helps caramelize the sauce, but I don’t think these ribs need that. They are delicious right out of the crock pot.
- Here’s how to remove the membrane off the back of the ribs: turn the ribs over so the membrane is facing up. Take a butter knife and slide it under the silverskin a few ribs in. Lift the knife and pry the skin up until you can grab it with your fingers. To make it easy to grasp the skin, cover your fingers with a paper towel so the skin doesn’t slip. Pull the skin away from the ribs and discard.
- You remove the membrane because this allows the seasoning and sauce to penetrate the meat more effectively. It also helps the ribs to become more tender.
- If you don’t have apple cider vinegar, you can use some apple juice when making the bourbon sauce.
- There is no need to add salt to the bourbon barbecue sauce because adding soy sauce removes any need for sodium.
How to make bourbon baby back ribs
Pre-step
Get out your slow cooker and large glass bowl and whisk.
Step one
Gather the ingredients: bourbon, maple syrup, ketchup, Worcestershire sauce, soy sauce, apple cider vinegar, garlic paste (or garlic cloves), onion powder, and black pepper.
Step two
Add all the above ingredients into the mixing bowl (A) and whisk until combined. (B)
Meat prep
Step three
Take the baby back pork ribs out of its wrapping and trim off some of the fat. Also, remove the membrane (see notes to see how to do so).
I also cut the rack in half so it will fit better in the slow cooker.
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Step four
Place the ribs in the cooker. (C)
Step five
Pour the bourbon sauce over the ribs and take a spatula and scrape all the sauce out of the bowl. You don’t want to miss any drops of this delicious sauce.
Make sure the sauce coats both sides of the ribs. (D)
Step six
Place the cover on the slow cooker. Set the temperature to high and the timer for four hours. After two hours, open the cover, Take the ribs on the bottom, move them to the top and vice versa, and ladle the sauce over the ribs. Replace the lid and continue to cook.
Step seven
Transfer the ribs to a serving plate or platter and pour the bourbon sauce in a bowl. Cut into individual ribs and plate them.
Ladle more bourbon sauce over the meat and plate with a baked potato and any veggie.
Mmmmm.
The meat falls off the bone! And boy, is it TASTY!!
I hope you enjoyed this bourbon baby back ribs recipe!
Please feel free to leave me a comment. What’s your favorite bar-b-que sauce? I’d love to know.
Other popular bourbon recipes
And as always, may all your dishes be delish.
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Slow Cooker Bourbon Baby Back Ribs
Ingredients
Bar-bie sauce
- 3/4 cup ketchup
- 1/2 cup bourbon (or to taste)
- 1/8 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic paste (or two cloves, crushed)
- 1 teaspoon onion powder
- 1/8 teaspoon pepper (or a few shakes)
Meat
- 3 pounds baby back ribs (trimmed, membrane removed, and cut in half)
Instructions
- In a mixing bowl, add ketchup, bourbon, maple syrup, apple cider vinegar, Worcestershire sauce, soy sauce, garlic, onion powder, and pepper.3/4 cup ketchup, 1/2 cup bourbon, 1/8 cup maple syrup, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons garlic paste, 1 teaspoon onion powder, 1/8 teaspoon pepper
- Mix with a whisk until incorporated.
- To fit the ribs in my slow cooker, I divide them in two large slabs. I trime the fat off, and remove the membrane (see notes).Place ribs in the slow cooker.3 pounds baby back ribs
- Pour bourbon sauce on top of ribs and make sure you cover both sides. The ribs will overlap, so make sure there is sauce where the ribs touch.
- Cover slow cooker and set to high and cook for 4 hours.
- After 2 hours, open the lid, switch the bottom ribs to the top and visa versa. Baste the ribs by ladling more the sauce over them again.
- Transfer ribs to a serving platter and pour the bourbon sauce from the crock pot to a serving bowl.
- Eat, smile, and enjoy.
Equipment
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Helpful tips
- Sometimes, baby back ribs are also known as loin ribs. You can use either.
- You can cook these ribs in your slow cooker either on high for 4 hours or on low for 8 hours. I find they come out the same. I prefer getting the ribs done quicker so I can eat them sooner.
- Cut the rack of ribs in half so they fit in the slow cooker better.
- Make sure to cover both sides of the ribs with the bourbon sauce, especially since they will have to overlap a little.
- Some people put their ribs in the oven to broil for a few minutes before consuming them. This helps caramelize the sauce, but I don’t think these ribs need that. They are delicious right out of the crock pot.
- Here’s how to remove the membrane off the back of the ribs: turn the ribs over so the membrane is facing up. Take a butter knife and slide it under the silverskin a few ribs in. Lift the knife and pry the skin up until you can grab it with your fingers. To make it easy to grasp the skin, cover your fingers with a paper towel so the skin doesn’t slip. Pull the skin away from the ribs and discard.
- You remove the membrane because this allows the seasoning and sauce to penetrate the meat more effectively. It also helps the ribs to become more tender.
- If you don’t have apple cider vinegar, you can use some apple juice when making the bourbon sauce.
- There is no need to add salt to the bourbon barbecue sauce because adding soy sauce removes any need for sodium.
Nutrition
Originally published July of 2017.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
Golly! These ribs are so tempting it’s hard to look at the pictures, I’m drooling, I love how they fall of the bone! Please Elaine, feed me! 🙂
Lol Patty! I wish I lived closer to you!
OH MY! I think I could lick that whole slow cooker clean! That sauce! WOW! And the ribs were wonderful!
Lol Shashi!! Thank you!
Had them again this week! Yay! Really DELISH.
Soo good! Thanks Chris
I am such a sucker for perfectly cooked ribs – I love how you’ve made them in the slow cooker. Definitely going to be giving these a try!
Thank you Christine!
Yum! I love fall-off-the-bone ribs, and these were perfect. And what a sauce! Thank you for sharing.
Thanks Jamie! These ribs are so tasty!
Around here we use bourbon like some people use vanilla – many recipes benefit from a splash! So, this recipe was just divine and cooking the ribs in the slow cooker makes them tender as can be.
I love your way of thinking Pam, with a splash of bourbon! These ribs are super tender!
YESSS!! The sauce is incredible and the ribs were cooked perfect.
Thanks Christina!
So tender and the bourbon really sets it off. You can’t find a better rib recipe.
Thanks so much Diana! I appreciate it.
My hubs is a huge bourbon fan and we loved this recipe for bourbon baby back ribs. Will make again! great sauce!
Thanks Jen! I’m glad you enjoyed it!
What an incredible recipe! A restaurant worthy dish! Looking forward to having the leftovers tonight!
Thanks Beth! I hope you enjoy it!
Your shots are mouthwatering! The ribs are fall-off-the-bone delicious and super tender.
Hehe. Thanks Tammy! I actually had some for lunch. Just took them out of the freezer and heated them up. Yum.
These were so tasty – that sauce is so flavorful. I agree using the slow cooker is great for ribs.
Thanks so much Caroline!
These Baby Back Ribs are so delicious! I love that they are made in a Slow Cooker and that Bourbon Sauce is amazing!
Thanks Shanika! These are a family favorite!
It’s amazing how easy recipes have become with the invention of a slow cooker! Love these tasty ribs. The bourbon sauce was excellent too.
Thanks Danielle! I hope you enjoy the ribs when you make them!
You caught my attention with bourbon 😉 These ribs were fall off the bone good! I love that the slow cooker does all the work for me while I am at work.
They have to be my favorite rib recipe. The bourbon goes so well in the sauce and complement the ribs! Thanks Jacquelyn!
Oh my gosh Elaine, you are speaking to my heart with this ribs! They were so delicious and easy to make!
Thanks so much Carrie! 🙂 So easy and delicious and . . . well . . . bourbon.
It has been a long time since I’ve had baby back ribs! We loved it and now I’ll make it for our summer party!!
Yay! Thanks Kathryn! I hope you enjoy it when you make them!
What a delicious recipe! The slow cooker makes these ribs so tender, and I love the flavor the bourbon adds. Thanks for sharing!
Thank you so much Amanda!! I appreciate it!
This was the tastiest ribs I’ve had in a long time. We loved it.
Hehe. Thanks Analida! I appreciate it!
Bourbon and back ribs! We love this recipe! Hubby even ate them with a side of bourbon. 😉
It’s so good Veronika! I hope hubby enjoys them!
Yum! I love this homemade bbq sauce and that I can use a crockpot!! It was so delicious and I look forward to the leftover ribs.
Thanks so much Amanda!! They are so easy!
Those ribs looks perfect, the flavours are so amazing. Absolutely droolocious
Thanks so much Jo!! 🙂 I appreciate it!