Mustard Glazed Ribs
I began making these ribs after a cookout was rained out halfway through the afternoon. I already bought the ribs, everybody already planned on coming over and the weather absolutely screwed the grilling plans. So I pulled the slow cooker out onto the counter, started rummaging through the fridge, and tried to salvage dinner with what I had on hand.
I found the mustard and brown sugar and ribs. That was just about the whole recipe. I thought the mustard would be too sharp or overpower everything at first but slow cooking makes all the difference. The mustard becomes rich and tangy and not harsh, and the brown sugar melts into this sticky glaze that coats every piece of meat.
Hours into cooking the smell wafting through the house was making everybody hungry well before dinner actually happened. Sweet, savory, a touch of smoke from the pork — the kind of smell that makes people keep lifting the lid off the slow cooker even though they know they shouldn’t.
By dinner time the ribs were falling apart when I picked them up with tongs. The sauce thickened into this glossy glaze that coated everything perfectly and no one cared anymore that the grill never happened. Honestly I think these turned out better.
Now I make them whenever I want something that’s simple but still feels cozy and a little bit messy in the best way. Normally I serve them with potato salad or baked beans, but I’ve also eaten leftovers standing in front of the fridge at midnight. I have no regrets about that.
Ingredients
- 3 lb pork ribs
- 1 cup yellow mustard
- 1/2 cup brown sugar packed
Directions:
Step 1: Combine icing
- In a bowl, combine the mustard and brown sugar.
- Mix until the sugar is dissolved in the mustard.
- The mixture looks funny to start with, but it all goes smooth as it cooks.
Step 2: Add the Ribs:
- Put the ribs in the slow cooker.
- Pour the mustard mixture over the top and turn the ribs a little to get the glaze all over.
- Usually I stack the ribs to make them fit.
Step 3: Cook low and slow
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- The ribs should be tender enough to pull apart with a fork.
- If you would like a thicker glaze, leave the lid slightly open for the last 20 minutes.
Little Kitchen Notes
- Yellow mustard is best here as it softens nicely as it cooks.
- If you want extra flavor add black pepper or garlic powder.
- These ribs are even better the next day.
- Keep napkins handy, because sticky ribs get messy quick.
Conclusion
- This recipe is a reminder to me that simple food wins. Three ingredients, a slow cooker and a little patience make the kind of dinner people actually remember.
- And at my house, someone always steals a rib right out of the slow cooker before dinner is served. Every time.
