Chipotle and Maple Pork Back Ribs

By Eric Akis

These slow-cooked ribs are fall-off-the-bone tender. The combination of chipotle pepper and bourbon and maple syrup sauce make for a delicious, smoky taste. Makes 4 servings.

Prep time: 15 mins.
Slow cooker time: 8 hrs.

Ingredients

vegetable oil for the grill
2 large racks of pork back ribs, each cut into 2-rib pieces
salt and freshly ground black pepper to taste
1¾ cups (435 mL) barbecue sauce
½ cup (125 mL) bourbon
½ cup (125 mL) unsweetened apple juice
¼ cup (60 mL) maple syrup
¼ cup (60 mL) fresh lime juice
1–2 chipotle peppers, finely chopped

Directions

1. Preheat an indoor or outdoor grill to high heat. Lightly oil the bars of the grill.

2. Season the ribs with salt and pepper. Grill the ribs for 3 to 4 minutes per side, or until nicely charred but not cooked through.

3. Set the ribs in your slow cooker, bone side down. Place the remaining ingredients in a bowl and whisk to combine. Pour this mixture over the ribs. Cover and cook on the low setting for 8 hours, or until the ribs are tender.

Eric’s options:
If you don’t have an indoor or outdoor grill, enrich the color of the ribs before setting them in your slow cooker by broiling them. Position an oven rack 6 inches (15 cm) below the broiler. Set the broiler to high. Place the ribs, meaty side up, on a nonstick baking sheet. Sprinkle with salt and pepper. Broil the ribs for 3 to 4 minutes, or until richly browned. Turn the ribs over and broil for 2 to 3 minutes more, or until browned on this side. Remove the ribs from the oven.

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