Slow Cooker Maple Country Style Ribs

Slow Cooker Maple Country Style Ribs

Kimber 13

"You'll love how easy and fast this is to put together, and you'll love the flavor even more!"

Ingredients 7 h 10 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
Tips & Tricks
Slow Cooker Ham

This recipe for Easter or Christmas ham takes “no fuss” to the extreme.

Slow Cooker Sauerkraut Pork Loin

What's cooking in Nashville? Jamie's sweet, tender sauerkraut and pork loin.

Rate recipe

Your rating


Reviews 213

  1. 265 Ratings


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!

Haron Haven

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!


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.