These are ready for dinner tonight. Quick, easy and so good!
NL (GJ's wife and caregiver)
Apple and Mustard Glazed Pork Ribs - Slow Cooker
The ribs benefit from slow cooking, simmering in a glaze that includes brown sugar, mustard, ketchup, picante sauce and apple juice concentrate. Don't skip the step that asks you to briefly brown the ribs under the broiler. Taking the time to brown the ribs before putting them in the slow cooker really makes a difference," she says. The meat has a nice color when served, and the browning produces a richer meat flavor.
The original recipe calls for pork baby back ribs, but country style pork ribs work just as well or better
4 ½ lbs. country pork ribs or 3 1/2 to 4 pounds boneless country pork ribs
1 teaspoon salt
½ teaspoon pepper
1 large onion, chopped
1 cup picante sauce
¾ cup thawed apple juice concentrate
½ cup ketchup
⅓ cup packed brown sugar
2 tablespoons Dijon or yellow mustard
1 tablespoon soy sauce
1 teaspoon hot pepper sauce
1. Place ribs, meat side up, on a broiler pan. Sprinkle with salt and pepper. Broil 4 inches from heat for 7 to 10 minutes or until browned.
2. Place onion in 5- to 6-quart slow cooker and top with ribs. Combine remaining ingredients and pour over the ribs. Cover and cook on low for six to eight hours or until the meat is tender.
3. Remove meat to a platter and cover with foil to keep warm. Skim fat from cooking juices and transfer juices to a saucepan. Bring to a boil and cook until liquid is reduced by half. Serve sauce with ribs.