Slow Cooker Honey Maple BBQ Ribs
Try this scrumptious Slow Cooker Honey Maple BBQ Ribs recipe that will tantalize your taste buds with its sweet and savory flavors.
Try this scrumptious Slow Cooker Honey Maple BBQ Ribs recipe that will tantalize your taste buds with its sweet and savory flavors.
- Carbohydrate 84.2762732160814 g
- Cholesterol 0 mg
- Fat 0.119538750094679 g
- Fiber 0.174281251827815 g
- Protein 0.194821875215975 g
- Saturated Fat 0.0224262500170423 g
- Serving Size 1 1 recipe (1474g)
- Sodium 7.40175000714024 mg
- Sugar 84.1019919642536 g
- Trans Fat 0.000323750000000005 g
- Calories 319 calories
Step-by-step
- Season rib rack with salt and pepper.
- Place and line the rib rack (height wise) in slow cooker. Place the meaty side facing the outer wall of the slow cooker. Rib rack should curve with the wall of slow cooker.
- In a medium bowl, combine honey, mustard, real maple syrup and honey BBQ sauce and stir until well combined.
- Take a pastry brush, or smear/spread with spoon, and pour and coat evenly entire rib rack, making sure to get both sides and all edges of the rib rack.
- Cover and cook on LOW for 6-8 hours until meat is done and tender.
- Once cooked, remove from slow cooker and layer on extra BBQ sauce.
Deep mahogany ribs coated in a sticky glaze of honey and maple syrup emerge from the slow cooker yielding tender meat that easily separates from the bone. Achieving this texture relies on the gentle, prolonged conversion of collagen into gelatin, which occurs steadily between 190°F and 205°F internal temperature. Scaling this recipe requires attention to vessel geometry because stacking racks vertically blocks heat circulation and causes uneven cooking. When doubling the quantity for a larger crowd, use two separate slow cookers rather than cramming six pounds of pork into a single four-quart insert.
- Maintain a conservative ratio when substituting the honey and maple syrup with agave nectar or brown sugar to preserve the exact viscosity of the original glaze.
- Position the meaty side of the rack against the exterior ceramic wall where thermal radiation is most direct during the six to eight hour low-heat cycle.
- Store leftover cooked ribs in an airtight container for up to three days at 38°F before reheating gently on a baking sheet.
- Broil the glazed rack for precisely four minutes after slow cooking to caramelize the sugars without burning the honey content.
Adapting this method for dietary restrictions simply requires verifying that commercial barbecue sauce formulations exclude gluten-containing thickeners. Careful monitoring of internal temperatures ensures reliable results regardless of batch size.
