Slow Cooker Honey Balsamic Ribs

I had bought a multifunctional cooker which includes a slow cooking function, so I wanted to try it out as i always wanted a slower cooker.

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Recipe from https://thefoodcharlatan.com/honey-balsamic-ribs/

Serving: 6

Ingredients:

For the ribs

• 1 full rack of spare or back ribs (about 1 kg)

• 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

Instructions:

1. 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.

2. In a small bowl, combine the lemon juice, salt, mustard, garlic, onion powder, thyme, and black pepper.

3. Use your hands to rub the mixture into the ribs, top and bottom and all over.

4. Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.

5. 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.

6. 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.

7. Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.

8. 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 the balsamic vinegar and 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.

9. 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.

10. 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!

11. Serve ribs hot with the extra glaze.

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This was worth the wait and long cooking time, most of it is inactive. the meat just fell off the bone, it isn’t the prettiest dish to eat but it is a delicious one. I was not sure how this cooker works as it was my first time using it, i did rotate some of the meat once during the whole cooking process, next time i might do it once every 1.5 to 2 hours so that all the mat cooks a bit more evenly. and next time I will change the glaze a bit, maybe adding some chilis, tomato paste and herbs. it was a very good first try. over the summer i will slow cook them then finish them quickly on the grill at high heat, i think that will work really well. I served these ribs with a simple cabbage vegetable slaw and baked mac and cheese. a perfect weekend dinner that reminds me of a summer bbq cookout.