My mom makes the best ribs. Not when we were kids, but then suddenly as adults she whipped out these amazing ribs. Of course I got her recipe and replicated them a hundred times. Tonight, as I fed my husband these sticky, sweet, spicy, tender ribs he said "maybe when your mom is here she could make us her ribs."
Bless him... (also: eye roll emoji)
This maple mustard glaze was made for these delicious ribs! They are a match made in heaven. Best friends forever. Like peanut butter and jelly. Two peas in a pod.
The ribs are cooked all day in the slowcooker until the meat is fall-apart tender. Then slather the sticky glaze on the ribs and quickly broil or grill them until it's all perfectly caramelized. This is beyond delicious. Also, unless you're having my husband over for dinner, these are super impressive to guests. They don't have to know that you basically let the slow cooker do all the work...
They may not be as good as mom's, but they're pretty darn good!
Slowcooker Maple Mustard Ribs
- Lay the ribs out flat with the meaty side up. Sprinkle with salt and pepper and rub it into the meat.
- Cut the ribs into pieces that are about 2 rib bones wide.
- Layer the ribs in the crockpot from front to back, try to avoid any of them from laying flat on the bottom. We want them standing up on their sides, like a filing cabinet.
- Slice the onion and pepper, and sprinkle the vegetables around and between the layers of ribs.
- Pour the water or broth into the bottom of the crock pot. Avoid pouring directly onto the ribs so you don’t wash off the seasoning.
- Put the lid on the slow cooker and set to cook on low for 7 hours.
- After the ribs are done, turn on your broiler to high heat (500).
- Carefully place the ribs on a baking sheet, meaty side up. They should be fall-apart tender at this point, if they’re not, let them continue cooking a bit longer. Brush the 5 minute maple mustard glaze in an even layer on the meat.
- Broil the ribs for 8 minutes, until the sauce begins to darken and caramelize. Keep an eye on it, being careful not to let it burn too much (a little around the edges is just right). Pull the ribs out, and apply a 2nd layer of glaze. Broil them for another 5 minutes. (Alternatively, instead of broiling the ribs, try throwing them briefly on the grill.)
- Serve! Devour! Enjoy!
Give these ribs a try. Impress all your friends. Snap a picture so I can see your creation! Tag me on Instagram with #ideatthatfoodtoo. Save this recipe for later by clicking the image below to Pin it!