Lunch: Glazed Baby Back Ribs

As for most rib recipes, we've employed a two-part cooking method -- 6 hours in the slow cooker results in falling-off-the-bone tender meat, and a last-minute broil secures their sweet and sticky glaze.

Ingredients

1/4 c. dark brown sugar
1 tbsp. paprika
2 tsp. chili powder and poultry seasoning
1 1/2 tsp. celery salt
1 1/2 tsp. ground mustard powder
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
2 rack baby back pork ribs

Instructions

In a small bowl, whisk sugar, paprika, chili powder, poultry seasoning, celery salt, ground mustard, garlic and onion powders, and cayenne pepper until well blended. Rub all over ribs. Curl racks, meat sides out, and stand upright on thick bone ends in a 6- to 7-quart slow-cooker, preferably an oval-shaped one. Cover; cook on low-heat setting 5 1/2 to 6 hours, until meat is fork-tender.
Remove ribs from slow-cooker to a broiler-pan rack lined with foil (for easy cleanup). Let rest 5 minutes. Meanwhile, heat broiler to high. In a small cup, stir together glaze ingredients until combined. Brush over racks. Place ribs under broiler, several inches from heat source, for 1 to 2 minutes, until glazed. Cut into individual ribs.

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