Slow Cooker Honey-Garlic Baby Back Ribs

Recipe reprinted with permission from Page Street Publishing Co.

INGREDIENTS

• 2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)
• Rib Rub
• 3 tablespoons paprika
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon mustard powder
• 1 tablespoon ground ginger
• 1 teaspoon salt
• ¼ teaspoon allspice
• ¼ teaspoon cayenne pepper

Sauce

• 1 ½ cups honey
• ¾ cup reduced-sodium soy sauce
• ¾ cup all-natural ketchup
• 10 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes

Optional

• Toasted sesame seeds, for garnish

INSTRUCTIONS

1. Cut each rack of ribs in half. In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mixture all over both sides of each rack of ribs, coating them evenly.
2. Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.)
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