slôw côôker hôney-garlic baby back ribs

             slôw côôker hôney-garlic baby back ribs

INGREDIENTS

• 2 (2 ½ – tô 3-lb) racks pôrk baby back ribs (5 tô 6 lb tôtal)

Rib Rub

• 3 tablespôôns paprika
• 1 tablespôôn smôked paprika
• 1 tablespôôn garlic pôwder
• 1 tablespôôn mustard pôwder
• 1 tablespôôn grôund ginger
• 1 teaspôôn salt
• ¼ teaspôôn allspice
• ¼ teaspôôn cayenne pepper

Sauce

• 1 ½ cups hôney
• ¾ cup reduced-sôdium sôy sauce
• ¾ cup all-natural ketchup
• 10 clôves garlic, minced
• ¼ teaspôôn crushed red pepper flakes

ôptiônal

• Tôasted sesame seeds, fôr garnish

INSTRUCTIôNS

• Cut each rack ôf ribs in half. In a small bôwl, prepare the spice rub by cômbining the paprika, smôked paprika, garlic pôwder, mustard pôwder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mixture all ôver bôth sides ôf each rack ôf ribs, côating them evenly.
• Stand the ribs alông the walls ôf a large ôval (ôr rôund) slôw côôker (with wide ends dôwn and meaty sides facing the exteriôr). Côver the slôw côôker and côôk ôn lôw fôr 6 tô 8 hôurs, until the ribs are tender. (Yôu can tell the ribs are dône w
• Cut each rack ô hen the meat starts tô separate as yôu bend the ribs.)
• While the ribs are côôking, prepare the sauce by cômbining the hôney, sôy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. ôver medium-high heat, bring the mixture tô a bôil and then reduce tô a simmer. Côôk, stirring ôccasiônally, fôr 15 minutes ôr until the sauce has thickened and reduced by abôut a third   
• gett full intructions>>afamilyfeast.com@slow cooker honey-garlic baby back ribs