These Slow Cooker Honey Mustard BBQ Ribs are a game-changer for rib lovers. With just a little prep, you'll be rewarded with tender, flavorful ribs that fall off the bone. Ideal for a weekend meal or a casual get-together, this recipe is as easy as it is delicious.
Pork ribs are the star of this dish, providing a juicy and flavorful base. BBQ sauce adds a rich, tangy foundation to the mix. Honey brings sweetness to balance the tang, while Dijon mustard introduces a sharp, spicy note. Worcestershire sauce deepens the umami flavor, enhancing the overall taste. Garlic powder and onion powder are essential for their aromatic qualities, while smoked paprika adds a subtle smokiness. A touch of black pepper and salt rounds out the seasoning, and olive oil is used to sear the ribs, locking in flavor before the slow cooking begins.
These ribs are fantastic with a side of creamy coleslaw or cornbread to soak up the sauce. For a lighter option, consider pairing them with a fresh green salad or some roasted vegetables. A cold glass of iced tea or a zesty lemonade complements the meal perfectly.
Start by cutting the pork ribs into sections that can fit comfortably in your slow cooker. This not only makes them easier to handle but ensures even cooking. In a mixing bowl, combine BBQ sauce, honey, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir until everything is well incorporated.
Heat olive oil in a large pan over medium heat. Once hot, add the rib sections and sear them on all sides until they are browned. This step is key for sealing in the juices and adding an extra layer of flavor.
Transfer the seared ribs to your slow cooker and pour the sauce mixture over them. Make sure the ribs are well-coated. Set the slow cooker to low and let the ribs cook for 6-8 hours, until they are tender and the meat is practically falling off the bone.
Once done, carefully remove the ribs from the slow cooker. Let them rest for a few minutes to allow the juices to redistribute before serving. This short rest period can make all the difference in keeping the meat juicy and flavorful.
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