Slow Cooker Maple Country Style Ribs Recipe

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Most Helpful Positive Review

Feb 06, 2007

I thought this was a great dish, but I do believe the recipe needs to be altered. Two tablespoons of liquid did not seem nearly enough to cook something in the crockpot. I used 1/3 cup of both syrup (I also had the lite kind) and soy sauce I added a big squirt of honey and a few shakes of worcestershire sauce as well. I used 1 teaspoon of each of the spices, used onion powder and fresh garlic as that is what I had on hand. I was late starting this (about 1 pm) so I turned the crockpot on high. It's a good thing I was home because it only took about 3 1/2 hours to cook. I think 9 hours (even on low) would have been way too long, but I did use boneless country style ribs. Overall a delicious recipe and I will make it again!

—BERDISA

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Most Helpful Critical Review

Nov 09, 2010

Too sweet...not enough bar b q flavor for this family!

—Allison

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227 Ratings

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Nov 16, 2010

To those of you who find the sauce to thin, I have a tip for you when using your slow cookers! Place a 2 or 3 layers of paper towels over your slow cooker, then put the lid on. The paper towels will capture the moisture. I use this trick every time I make something that I don't want the sauce to get thin. Hope this helps! Many blessings to all!

—Haron Haven

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Oct 22, 2006

I love this recipe. I have made it 4 to 5 times now, and have finally gotten it to the point where I think it is absolutely perfect. I use boneless ribs, which make less liquid in the slow cooker. I also double the maple syrup, since I use the sugar free type. I find that if I do it this way, when the time is up, I can pull the lid off of the slow cooker and the meat pulls apart beautifully. Also, if I want to switch it up a bit, adding a bottle of my favorite barbecue suace tastes great too. My fiancee loves this recipe and requests it often.

—Adrienne

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Jan 04, 2004

I made 2 pounds of Country Style pork ribs, doubled the soy sauce and maple syrup (to ensure those flavors wouldn’t be lost in the meat juices), lightly peppered the ribs instead of adding pepper to the sauce, and turned the ribs several times during cooking. The sauce turned out very thin, more like a marinade or broth than a clinging or spreadable sauce; but that was expected and the ribs were very tender and flavorful just from being cooked in it. My husband, who had never eaten ribs that weren’t slathered in BBQ sauce before, enjoyed these and I will be making this recipe again. What a perfect combination; the convenience of the slow cooker for me and a main dish that my family likes. Thanks.

—KITNKAYJ

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Sep 26, 2008

I didn't have dried onion so I diced about half an onion and used that instead. The only other change I made was to add a little minced garlic. Very yummy. I scaled the recipe to 6 servings and was worried that there would not be enough liquid to cook the ribs in. The fat in the ribs rendered down and the ribs ended up all but covered in liquid. I cooked on low for about 6 hours and the ribs were falling apart when we went to eat. My family enjoyed it, a nice change from BBQ ribs. I don't understand the reviewers who added BBQ sauce. Why not just use a BBQ recipe to begin with? I thought there was lots of flavor in this recipe. For a better/stronger maple taste I would suggest using REAL maple syrup. I will use this recipe again for sure!!

—JULIECT

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Oct 11, 2006

This was delicious! However, I did make a few changes. I doubled the sauce, adding one extra tablespoon of maple syrup (since I didn't have real maple syrup as other posters suggested) - and I made the sauce the night before and refrigerated until ready to use the next morning. I used boneless pork ribs, and marinated 2 hours in before turning my crock pot on. The family loved - every bit was gone. I did heat up some Montgomery Inn barbecue sauce for dipping. Scrumptous!

—Becky Smith

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Jan 06, 2005

I first tried this recipe a couple of months ago, wanting to experiment with something other than chicken or beef (my dad thinks these are the only meats there are). This recipe is one of my family's favorites now, even my dad's. It is extremely easy to put together, and always turns out spectacular! I've read that some of you reviewers don't care for the flavor or found it not flavorful enough--try scaling the recipe to the amount of meat you have (look at the pounds on the package). I make extra and freeze for later. Delicious!!!!!

—JenSmith

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Nutrition

Calories
227 kcal
11%

Carbohydrates
5.8 g
2%

Cholesterol
77 mg
26%

Fat
13.2 g
20%

Fiber
0.4 g
2%

Protein
20.2 g
40%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Maple Country Style Ribs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 227
Calories from Fat: 119

% Daily Value *
Total Fat 13.2g 20 %
Saturated Fat 4.7g 24 %
Cholesterol 77mg 26 %
Sodium 270mg 11 %
Potassium 272mg 8 %
Total Carbohydrates 5.8g 2 %
Dietary Fiber 0.4g 2 %
Protein 20.2g 40 %
** Sugars 3.8g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 5 %
Iron 13 %
Thiamin 39 %
Niacin 60 %
Vitamin B6 25 %
Magnesium 8 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.