Whiskey in the Crockpot: Slow Cooker Mississippi Ribs

These delectable slow cooker pork ribs are absolutely the kind of tumble off-of-the-bone delicate and tender stuff which you expect them to be. In light of the highly adored Mississippi beef broil formula, the dish gets an additional kick from a touch of hot sauce and some great old Jack Daniels.

On the off chance that any gastronomical treat could give the undoubtedly American crusty fruit-filled treat (read pie) a run for its money, it may very well be the barbeque. The culinary convention of cooking meat lowly and slowly over roundabout fire, has turned out to be so pervasive throughout the years that BBQ itself speaks to a kind of popular culture, producing TV series, historically-engaged street tours, and have even produced combo dishes like the BBQ tacos.


  • 4 to 5 pounds of regular pork spare ribs or baby back ribs.
  • 11/3 of a cup of salt-reduced beef broth.
  • 1 finely chopped sweet onion.
  • 4 finely minced garlic cloves.
  • 2 bay leaves.
  • 2 teaspoons of salt.
  • 2 teaspoons of black pepper.
  • For the whiskey sauce
  • 2 cups of Jack Daniels.
  • 1/2 a cup of maple syrup.
  • 1/4 cup of brown sugar.
  • 3 tablespoons of cornstarch.
  • 1 cup of water.
  • 2 tablespoons of salt reduced soy sauce.
  • A pinch of salt.
  • 1/2 a teaspoon of pepper.

The Process

Flush the ribs with water, and cut into 2-3 rib parts. Beat to dry and lay on a sheet used for baking. You can either scorch then on high warmth until they start to brown or you could just consolidate all the ribs in a slow cooker with the beef soup, chopped onion, the finely chopped garlic cloves, entire bay leaves, salt, and black pepper. Cover and cook on low until the meat is delicate but not tumbling off the bone, which should take around 5 hours.

While the crockpot is cooking the ribs, in a pot, blend together whisky, maple syrup, corn starch, sugar, soy sauce, water, pepper and salt over medium warmth; boil it delicately, mixing it sporadically, until the decreased consistency and sufficient thickness is achieved to coat back of spoon for 10 to 12 minutes.

Then put the cooked ribs on a greased flame grill over mild heat; close cover and barbecue, turning and applying the sauce like a coating, until covered and sticky which should take around 5 minutes.

Serve the cooked ribs with mashed potatoes as they go quite well with them.