SWEET HONEY MAPLE BBQ PORK RIBS

• servings: 4 - 6
• total time: 6 to 8 hours on LOW plus

Ingredients

3½ pounds (1.6 kg) St. Louis-style or baby back pork ribs

1 cup (228 g) honey barbecue sauce

⅓ cup (115 g) honey

¼ cup (80 g) real maple syrup

¼ cup (85 g) honey mustard

1 teaspoon kosher salt

1 teaspoon ground paprika

½ teaspoon freshly ground black pepper

½ teaspoon ground cinnamon

FOR BROILING:

1 cup (228 g) honey barbecue sauce

1 tablespoon (20 g) honey

Directions

1. In a small mixing bowl, combine together the barbecue sauce, honey, maple syrup, honey mustard, salt, paprika, black pepper, and cinnamon.

2. Place the ribs in the slow cooker so that they are standing up on their sides, curved around the slow cooker with the meaty part of the ribs facing outside next to the stoneware liner. If you are doing two racks of ribs, the ends of the racks can overlap each other

3. Pour the sauce mixture across the tops of the ribs and spread the sauce over the ribs with a basting brush.

4. Cover the slow cooker. Cook on LOW for 6 to 8 hours, basting the ribs with the sauce in the slow cooker every 2 hours or so.

5. Preheat the oven at the broil setting.

6. Cover a rimmed baking sheet with aluminum foil. Remove the ribs from the slow cooker and place them on the baking sheet.

7. In a small bowl, mix together the other cup of barbecue sauce and tablespoon of honey. Baste the ribs with this mixture and place under the broiler on your oven for 2 to 3 minutes per side so that the sauce can caramelize. Be careful not to burn.

8. Cut the ribs using a knife or kitchen sheets into 2 to 3 rib sections

Notes

Serves: 4 to 6 | Cook Time: 6 to 8 hours on LOW plus 2 to 3 minutes under the broiler

Slow Cooker Size: 6-quart (5.7-L) or larger

Sarah's favorite types of ribs to cook and eat are St. Louis-style or baby back ribs, and this recipe works great for either kind. The tricky part of this recipe is just finding a rack of ribs that are small enough to fit in your slow cooker. When you have procured the right size rack of ribs, the rest of the recipe is rather straightforward To make sure the ribs come out fall-off-the-bone tender, you will want to have the time to baste the ribs while they cook. And the trick to getting that nice caramelization that makes ribs so finger-licking is to throw the ribs under the broiler on your oven when they are done slow-cooking. These ribs are worth the effort!