Crockpot Pork Ribs with Honey Balsamic Glaze
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
4
-
Calories
735 kcal
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Course
Main Course
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Cuisine
American
Crockpot Pork Ribs with Honey Balsamic Glaze
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These slow cooker Honey Balsamic Ribs are fall-off-the-bone delicious! The slow cooker makes them incredibly tender and moist, and the honey balsamic glaze just doesn't need an explanation. Does it?? They are SO easy to make!
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Ingredients
For the ribs
- 1 rack spare ribs full rack of spare or back ribs, about 2 to 3 lbs
- 3 tablespoons fresh lemon juice 1 large lemon
- 1 tablespoon kosher salt
- 1 tablespoon Dijon mustard
- 6 cloves garlic smashed and minced
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup water
For the glaze
- 1/3 cup balsamic vinegar
- 1/4 cup honey
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Instructions
- In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
- In a small bowl, combine 3 tablespoons lemon juice, 1 tablespoon kosher salt, 1 tablespoons dijon mustard, 6 cloves minced garlic, 2 teaspoons onion powder, 1 teaspoon thyme, and 1/2 teaspoon black pepper.
- Use your hands to rub the mixture into the ribs, top and bottom and all over.
- Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
- After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.
- Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork. The internal temperature should have reached 190-200 degrees F.
- Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
- Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add 1/3 cup balsamic vinegar and 1/4 cup honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
- Preheat your broiler to high heat and move the oven rack to the top, so that it's just a few inches away from the heat source.
- Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don't walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.
- Serve ribs hot with the extra glaze!
- I served these with My Favorite Coleslaw and Literally the Best Mac and Cheese I’ve Ever Had. Soooo good.
Notes
- Make sure to use fresh lemon juice, not the bottled stuff! Makes a big difference!
- This recipe is from my friend Natalie's new cookbook, The Big Book of Paleo Slow Cooking. Natalie's blog is called Perry's Plate, and it's awesome!
Nutrition Information
Show Details
Calories
735kcal
(37%)
Carbohydrates
26g
(9%)
Protein
36g
(72%)
Fat
53g
(82%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
182mg
(61%)
Potassium
631mg
(18%)
Fiber
0.5g
(2%)
Sugar
22g
(44%)
Vitamin A
12IU
(0%)
Vitamin C
6mg
(7%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 26g | 9% |
| Protein | 36g | 72% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Potassium | 631mg | 13% |
| Fiber | 0.5g | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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