Mustard Glazed Ribs

Mustard Glazed Ribs

I began making these ribs after a cookout was rained out halfway through the afternoon. I already bought the ribs, everybody already planned on coming over and the weather absolutely screwed the grilling plans. So I pulled the slow cooker out onto the counter, started rummaging through the fridge, and tried to salvage dinner with what I had on hand.

I found the mustard and brown sugar and ribs. That was just about the whole recipe. I thought the mustard would be too sharp or overpower everything at first but slow cooking makes all the difference. The mustard becomes rich and tangy and not harsh, and the brown sugar melts into this sticky glaze that coats every piece of meat.

Hours into cooking the smell wafting through the house was making everybody hungry well before dinner actually happened. Sweet, savory, a touch of smoke from the pork — the kind of smell that makes people keep lifting the lid off the slow cooker even though they know they shouldn’t.

By dinner time the ribs were falling apart when I picked them up with tongs. The sauce thickened into this glossy glaze that coated everything perfectly and no one cared anymore that the grill never happened. Honestly I think these turned out better.

Now I make them whenever I want something that’s simple but still feels cozy and a little bit messy in the best way. Normally I serve them with potato salad or baked beans, but I’ve also eaten leftovers standing in front of the fridge at midnight. I have no regrets about that.

Ingredients (6 servings)5 points

3 lb lean pork ribs, trimmed of visible fat

½ cup yellow mustard

2 tablespoons sugar-free brown sugar substitute

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and black pepper to taste

Instructions

Preheat oven to 300°F (150°C).

Remove excess fat from the ribs and season with salt, pepper and paprika.

Mix mustard, brown sugar substitute, vinegar, Worcestershire sauce and garlic powder.

Brush half of the glaze over the ribs.

Cover with foil and bake for 2½–3 hours until tender.

Remove foil, brush with the remaining glaze and bake another 15–20 minutes until caramelized.