Description
Tender and flavorful crockpot pork ribs slow-cooked to perfection and finished with a sticky honey balsamic glaze broiled for a caramelized finish. These ribs are infused with a zesty rub of lemon juice, Dijon mustard, garlic, and herbs, making an irresistible dish perfect for a comforting meal.
Ingredients
Scale
Pork Ribs and Rub
- 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
For Cooking
- 1/4 cup water
Honey Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1/4 cup honey
Instructions
- Prepare Ribs in Crockpot: Place the ribs in a 6-quart or larger slow cooker without turning it on. Cut or layer the ribs as needed to fit comfortably.
- Mix the Rub: In a small bowl, combine lemon juice, kosher salt, Dijon mustard, minced garlic, onion powder, dried thyme, and black pepper thoroughly.
- Rub the Ribs: Use your hands to coat the ribs evenly on all sides with the prepared rub, ensuring full coverage.
- Rest the Ribs: Cover the crockpot with its lid (still off) and let the ribs rest at room temperature for 30 minutes to allow flavors to penetrate.
- Add Water: After resting, add 1/4 cup water around the edges of the slow cooker without washing off the rub from the ribs.
- Slow Cook: Turn the crockpot on to low heat and cook the ribs for 5-6 hours until they are tender and shred easily with a fork, reaching an internal temperature of 190-200°F.
- Prepare Baking Sheet: Line a large rimmed baking sheet with aluminum foil or parchment paper, then transfer the cooked ribs onto it.
- Make the Glaze: Pour about 1 and 1/4 cups of cooking juices from the crockpot into a small saucepan along with balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the mixture thickens and becomes syrupy (6-8 minutes), coating the back of a spoon.
- Preheat Broiler: Set your oven rack to the top position, just a few inches from the broiler element, and preheat the broiler on high.
- Glaze and Broil: Brush the ribs generously with the honey balsamic glaze and broil for 2-3 minutes. Brush with glaze again, rotate the pan, and broil for another 2-3 minutes. Watch carefully to avoid burning.
- Serve: Serve the ribs hot with extra glaze on the side for dipping.
- Suggested Sides: Enjoy with coleslaw and macaroni and cheese for a complete meal.
Notes
- Use a meat thermometer to ensure internal temperature reaches 190-200°F for tender, shreddable ribs.
- Do not wash the rub off when adding water to the slow cooker to maintain flavor.
- Keep a close eye during broiling to prevent burning the glaze.
- Adjust glaze simmering time slightly for your preferred thickness.
- Let ribs rest before cooking to improve flavor penetration.
