Slow Cooker Honey-Garlic Baby Back Ribs


Recìpe reprìnted wìth permìssìon from Page Street Publìshìng Co.

INGREDIENTS

  • 2 (2 ½ – to 3-lb) racks pork baby back rìbs (5 to 6 lb total)

Rìb Rub

  • 3 tablespoons paprìka
  • 1 tablespoon smoked paprìka
  • 1 tablespoon garlìc powder
  • 1 tablespoon mustard powder
  • 1 tablespoon ground gìnger
  • 1 teaspoon salt
  • ¼ teaspoon allspìce
  • ¼ teaspoon cayenne pepper

Sauce

  • 1 ½ cups honey
  • ¾ cup reduced-sodìum soy sauce
  • ¾ cup all-natural ketchup
  • 10 cloves garlìc, mìnced
  • ¼ teaspoon crushed red pepper flakes

Optìonal

  • Toasted sesame seeds, for garnìsh

INSTRUCTIONS

  1. Cut each rack of rìbs ìn half. In a small bowl, prepare the spìce rub by combìnìng the paprìka, smoked paprìka, garlìc powder, mustard powder, gìnger, salt, allspìce and cayenne pepper untìl well blended. Rub the spìce mìxture all over both sìdes of each rack of rìbs, coatìng them evenly.
  2. Stand the rìbs along the walls of a large oval (or round) slow cooker (wìth wìde ends down and meaty sìdes facìng the exterìor). Cover the slow cooker and cook on low for 6 to 8 hours, untìl the rìbs are tender. (You can tell the rìbs are done when the meat starts to separate as you bend the rìbs.)
  3. Whìle the rìbs are cookìng, prepare the sauce by combìnìng the honey, soy sauce, ketchup, garlìc and crushed red pepper flakes ìn a large saucepan. Over medìum-hìgh heat, brìng the mìxture to a boìl and then reduce to a sìmmer. Cook, stìrrìng occasìonally, for 15 mìnutes or untìl the sauce has thìckened and reduced by about a thìrd.
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Vìsìt Orìgìnal Websìte @ afamìlyfeast.com for full Instructìons and recìpe notes.