Ingredients

The following ingredients have 6 Servings
  • 1 rack spare ribs (full rack of spare or back ribs, about 2 to 3 lbs)
  • 3 tablespoons fresh lemon juice (1 large lemon)
  • 1 tablespoon kosher salt
  • 1 tablespoon Dijon Mustard
  • 6 cloves garlic (smashed and minced)
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • 1/3 cup balsamic vinegar
  • 1/4 cup honey

Instruction

  • In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
  • In a small bowl, combine 3 tablespoons lemon juice, 1 tablespoon kosher salt, 1 tablespoons dijon mustard, 6 cloves minced garlic, 2 teaspoons onion powder, 1 teaspoon thyme, and 1/2 teaspoon black pepper.
  • Use your hands to rub the mixture into the ribs, top and bottom and all over.
  • Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
  •  After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.
  • Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork. The internal temperature should have reached 190-200 degrees F.
  • Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
  • Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add 1/3 cup balsamic vinegar and 1/4 cup honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
  • Preheat your broiler to high heat and move the oven rack to the top, so that it's just a few inches away from the heat source.
  • Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don't walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.
  • Serve ribs hot with the extra glaze!
  • I served these with My Favorite Coleslaw and Literally the Best Mac and Cheese I’ve Ever Had. Soooo good.