Pork Ribs with Apple-Mustard Glaze |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 5 |
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Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.—Gilda Lester, Millsboro, Delaware Ingredients:
2 racks pork baby back ribs (about 4-1/2 pounds) |
1 teaspoon salt |
1/2 teaspoon pepper |
1 large onion, chopped |
1 cup picante sauce |
3/4 cup thawed apple juice concentrate |
1/2 cup ketchup |
1/3 cup packed brown sugar |
2 tablespoons dijon mustard |
1 tablespoon soy sauce |
2 teaspoons hot pepper sauce |
Directions:
1. Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned.
2. Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs. Yield: 5 servings.
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