SLOW COOKER HOT HONEY RIBS
These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, finger foods, meat, appetizer, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.
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Hassan Soiket
[email protected]I love this recipe! The ribs are always so tender and juicy. I've made it several times and it's always a hit with the whole family.
DutchessSS southside
[email protected]These ribs were perfect! They were fall-off-the-bone tender and the sauce was sweet and sticky. I will definitely be making this recipe again.
Michael Liam neylon
[email protected]The ribs were a little dry, but the sauce was delicious. I think I'll try cooking them for a longer amount of time next time.
Adejare Aboidun
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was incredible. I will definitely be making this recipe again and again.
Prince DeeKay
[email protected]The ribs were a little too sweet for my taste, but the sauce was really good. I think I'll try using a different type of honey next time.
suleman Mia
[email protected]These ribs were delicious! The honey garlic sauce was the perfect balance of sweet and savory. I will definitely be making this recipe again.
Kulabako Swabrah
[email protected]I've tried this recipe several times and it always turns out great. The ribs are always tender and flavorful, and the sauce is to die for. I highly recommend this recipe!
Claire Jenny
[email protected]These ribs were a disappointment. They were tough and the sauce was bland. I won't be making this recipe again.
Pemi
[email protected]I'm not a big fan of ribs, but these were actually really good. The sauce was sweet and sticky, and the ribs were fall-apart tender.
Muazam Wahid
[email protected]I love this recipe! The ribs are always so tender and juicy. I've made it several times and it's always a crowd-pleaser.
Asenso Emmanuel
[email protected]The ribs were a little dry for my taste, but the sauce was delicious. I think I'll try cooking them for a shorter amount of time next time.
Dean West
[email protected]These ribs were fall-off-the-bone tender and the honey garlic sauce was incredible! I served them with mashed potatoes and green beans, and it was a hit with the whole family.