Pork Ribs with Molasses Glaze

Serves : 6

Comments: These ribs are easy and succulently delicious, but they do require a slow cooker. The recipe is adapted from "Not Your Mother's Slow Cooker Cookbook."

 

Ingredients:

  • 1/2 cup Dijon mustard
  • 1/2 cup light or dark unsulphured molasses
  • 1/3 cup cider vinegar
  • 1/3 cup firmly packed light or dark brown sugar
  • 1 to 2 teaspoons hot sauce, such as Tabasco (adjust to taste)
  • 4 pounds pork spareribs or baby back ribs, cut into serving pieces of 3 to 4 ribs each

Instructions:

Combine the first 5 ingredients (mustard through hot sauce) in a medium-sized saucepan. Bring to boil over medium heat, then reduce heat to low and simmer for 5 minutes, uncovered. Remove the glaze from the heat and let cool for about 15 minutes.

Brush both sides of the ribs with two or three coats of the glaze. Stack the ribs in the slow cooker, and pour the rest of the glaze over the ribs. Cover and cook on low until the meat is tender and easily falls off the bone, about 8 to 10 hours. While the meat is cooking, it may not have a nice, glazed look. Don't panic.

When the ribs are done, set the slow cooker on warm, and baste the ribs as best you can with the glaze from the cooker. Let sit about 10 minutes. Remove the ribs from the cooker to a warmed plate, basting each with some of the glaze from the cooker. The ribs will now have a beautiful, deep brown, delicious looking glaze to them. Take the leftover glaze from the cooker, and separate off any fat using a gravy separator. Serve ribs immediately with the extra glaze on the side.