Few dishes feel quite as indulgent as tender, slow-cooked ribs. Dive into this recipe for Sticky Maple-Chili Slow Cooker Ribs, where a touch of heat meets rich sweetness from maple syrup, all left to bubble away until every bite is loaded with bold flavor and fall-off-the-bone texture.
Ingredients
- 3 pounds baby back pork ribs (membrane removed)
- ½ cup maple syrup
- ¼ cup soy sauce
- 2 tablespoons chili paste (such as sambal oelek)
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
To begin, pat the ribs dry with a paper towel and season them all over with salt, black pepper, and smoked paprika. This helps lock in flavor and ensures each bite has a balanced seasoning.
In a small bowl, whisk together the maple syrup, soy sauce, chili paste, and minced garlic. You want a smooth sauce that evenly coats each rib, so take time to blend everything well.
Arrange the seasoned ribs inside your slow cooker, placing them in a spiral or stacking them on their edges. Pour the sauce mixture over the top, ensuring that every rib is coated. Cover the slow cooker, set it to low, and let them cook for about six to seven hours. If you prefer to speed things up, you can cook them on high for about four hours, though the ribs will be most tender with the slower method.
Once they’ve reached a point where the meat pulls away from the bone easily, transfer the ribs to a baking sheet. Brush on a little extra sauce from the slow cooker, and if you like a caramelized finish, pop them under the broiler for just two to three minutes. Watch carefully to avoid burning.
These Sticky Maple-Chili Slow Cooker Ribs are sure to become a household favorite. They’re great for summer picnics, cold-weather comfort meals, or any time you need an effortlessly impressive dish. If you’re managing your sugar intake, feel free to swap the maple syrup for a reduced-sugar alternative.
You can also add more chili paste for an extra kick or mix in a little honey mustard if you prefer a tangy finish. However you tweak them, these ribs deliver big, bold flavors with minimal fuss—perfect for feeding a family or jazzing up a weekend gathering.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
