These slow cooker 3-ingredient mustard glazed ribs are the kind of recipe that makes you feel like a contest-winning cook without breaking a sweat. My brother actually took first place at a small-town cooking contest using this exact method, and no one believed him when he said there were only three ingredients.
The ribs turn out fall-off-the-bone tender from the slow cooker, then get brushed with a sticky, sweet mustard glaze and finished under the broiler for that caramelized, slightly charred crust everyone fights over. It’s simple, budget-friendly, and perfect for busy family nights or casual weekend get-togethers.
Glazed ribs on a foil-lined baking sheet
Serve these mustard glazed ribs straight from a foil-lined baking sheet with plenty of napkins. They pair wonderfully with creamy coleslaw, baked beans, or a simple green salad. Cornbread, potato salad, or buttered corn on the cob all make it feel like a backyard cookout, even if you never touched the grill.
For a cozy weeknight, add mashed potatoes or mac and cheese, plus some steamed green beans or broccoli to round out the plate.
Slow Cooker 3-Ingredient Mustard Glazed Ribs
Servings: 4-6
Ingredients
3–4 pounds pork baby back or St. Louis–style ribs
1 cup yellow mustard
1 cup brown sugar, packed
Directions
Prep the ribs: If needed, remove the thin silver skin from the back of the ribs by sliding a small knife under the membrane and pulling it off with a paper towel for grip. Cut the rack into 3–4 rib sections so they fit easily in the slow cooker.
Raw ribs being trimmed on a cutting board
Make the simple glaze base: In a medium bowl, whisk together the yellow mustard and brown sugar until smooth and thick. It should look like a glossy, golden paste. This is your only sauce for both slow cooking and glazing.
Coat the ribs: Reserve about 1/3 cup of the mustard-brown sugar mixture in a small bowl, cover, and refrigerate for later glazing. Rub the remaining mixture all over the rib sections, coating every side well.
Mustard and brown sugar glaze in a mixing bowl
Load the slow cooker: Arrange the coated ribs in the slow cooker, meaty side facing outward and bones stacked as needed. It is fine if they overlap a bit; they will shrink as they cook and release juices.
Slow cook the ribs: Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ribs are very tender and the meat is pulling back from the bone. They should be easy to lift with tongs without completely falling apart.
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