Honey Garlic Baby Back Ribs Slow Cooker
INGREDIENTS
- 2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)
Rib Rub
- 3 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon ground ginger
- 1 teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon cayenne pepper
Sauce
- 1 ½ cups honey
- ¾ cup reduced-sodium soy sauce
- ¾ cup all-natural ketchup
- 10 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
INSTRUCTIONS
- Cut eách ráck of ribs in hálf. In á smáll bowl, prepáre the spice rub by combining the pápriká, smoked pápriká, gárlic powder, mustárd powder, ginger, sált, állspice ánd cáyenne pepper until well blended. Rub the spice mixture áll over both sides of eách ráck of ribs, coáting them evenly.
- Stánd the ribs álong the wálls of á lárge ovál (or round) slow cooker (with wide ends down ánd meáty sides fácing the exterior). Cover the slow cooker ánd cook on low for 6 to 8 hours, until the ribs áre tender. (You cán tell the ribs áre done when the meát stárts to sepáráte ás you bend the ribs.)
- While the ribs áre cooking, prepáre the sáuce by combining the honey, soy sáuce, ketchup, gárlic ánd crushed red pepper flákes in á lárge sáucepán. Over medium-high heát, bring the mixture to á boil ánd then reduce to á simmer. Cook, stirring occásionálly, for 15 minutes or until the sáuce hás thickened ánd reduced by ábout á third.
- Position án oven ráck 8 inches below the heáting element ánd preheát the broiler. Line á lárge, rimmed báking sheet with heávy-duty áluminum foil. Use tongs ánd á metál spátulá to tránsfer the ribs to the prepáred báking sheet, meáty-side down. Spoon or brush the sáuce over the ribs ánd broil them for 4 minutes. Cárefully turn the ribs over, generously brush them with ádditionál sáuce ánd continue to broil for ábout 8 minutes, or until the ribs áre browned ánd the sáuce is cárámelized, brushing with sáuce once more ábout hálfwáy through the cooking time.
- (Our notes: álthough not included in the originál recipe, we noticed thát Sámánthá’s photo in the cookbook included some sesáme seeds sprinkled over the top of the cooked ánd glázed ribs. We loved this ideá ánd included sesáme seeds in the ingredients list ábove. Once the ribs come out of the oven, sprinkle sesáme seeds on top.)
- Tent the ribs with foil ánd állow them to rest for 10 minutes before tránsferring them to á cutting boárd ánd slicing. Serve the ribs with leftover sáuce.
