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Slow Cooker Maple Country Style Ribs
SUBMITTED BY:
Kimber
PHOTO BY:
Carrie Magill
"You'll love how easy and fast this is to put together, and you'll love the flavor even more!"
RECIPE RATING:
Read Reviews
(83)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 10 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 6, 2007 by
BERDISA
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BERDISA
Feb. 6, 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!
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18 users found this review helpful
I thought this was a great dish, but I do believe the recipe needs to be altered. Two...
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Reviewed on Jan. 4, 2004 by KITNKAYJ
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KITNKAYJ
Jan. 4, 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.
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13 users found this review helpful
I made 2 pounds of Country Style pork ribs, doubled the soy sauce and maple syrup (to ensure...
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Reviewed on Oct. 22, 2006 by Adrienne
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Adrienne
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.
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12 users found this review helpful
I love this recipe. I have made it 4 to 5 times now, and have finally gotten it to the point...
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Reviewed on Oct. 27, 2003 by MatriarchG
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MatriarchG
Oct. 27, 2003
My husband & I love this recipe. I added 1/2 a bottle of barbecue sauce along with all the other ingredients & slow cooked it for the full 9 hours. Needless to say the meat fell right off the bone. Delicious! This recipe is going to be used very often in my house. Thanks!
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8 users found this review helpful
My husband & I love this recipe. I added 1/2 a bottle of barbecue sauce along with all the...
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Reviewed on Jan. 6, 2005 by
JenSmith
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JenSmith
Jan. 6, 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!!!!!
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7 users found this review helpful
I first tried this recipe a couple of months ago, wanting to experiment with something other...
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Reviewed on Oct. 11, 2006 by
Becky Smith
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Becky Smith
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!
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5 users found this review helpful
This was delicious! However, I did make a few changes. I doubled the sauce, adding one extra...
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Reviewed on Nov. 22, 2006 by DEBMCE4
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DEBMCE4
Nov. 22, 2006
I chopped some of it up and mixed it with fried onions, peppers, mushrooms and seasoned salt & pepper, then served it on toasted sandwich rolls with cheese....delicious. The meat is also good with barbeque sauce and would work well in mexican dishes.
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4 users found this review helpful
I chopped some of it up and mixed it with fried onions, peppers, mushrooms and seasoned salt &...
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Reviewed on Apr. 17, 2003 by MSPECKMA
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MSPECKMA
Apr. 17, 2003
This recipe worked great for me and the sauce was just thick enough to coat the ribs. My husband loved it . . .and he's really picky!
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4 users found this review helpful
This recipe worked great for me and the sauce was just thick enough to coat the ribs. My...
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Reviewed on Nov. 3, 2006 by
Carrie Magill
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Carrie Magill
Nov. 3, 2006
Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly according to the recipe, except that I had accidentally used too many ribs so I poured an extra tbsp or two of soy sauce and syrup over the top before cooking. Not too exciting, maybe trying something a little spicy would be nice -- a little extra ginger? -- but not bad as is.
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3 users found this review helpful
Not bad at all. Considering how easy it is, we'll probably have it again. I made it exactly...
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Reviewed on Oct. 17, 2005 by
JULIECT
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JULIECT
Oct. 17, 2005
I didn't have dried onion so I diced about half an onion and used that instaed. 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!!
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