Here’s a different take on ribs, with flavors of Dijon and a tangy balsamic glaze. My rib-loving 7-year-old could barely contain herself when she saw these come out of the oven. You can serve them with a side of Rosemary-Garlic Mashed Potatoes or a big green salad, but those may be ignored when the ribs arrive on the table.
Prep time 15 minutes, plus marinating time
1 full rack of spare or back ribs
3 tablespoons (45 ml) freshly squeezed lemon juice
1 tablespoon (18 g) sea salt
1 tablespoon Dijon mustard
6 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup (60 ml) balsamic vinegar
3 tablespoons (60 g) honey
1 Place the ribs on a rimmed baking sheet or large platter.
2 Combine the lemon juice, salt, mustard, garlic, onion powder, thyme, and black pepper in a small bowl. Pour the mixture over the ribs, and using your hands, spread it over both sides. Let the ribs sit for 30 minutes.
3 Transfer the rack to a 6-quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup (60 ml) water to the bottom of the cooker and cook on low for 5 to 6 hours or until the meat is tender and shreds easily with a fork.
4 Remove the ribs from the cooker and place them on a rimmed baking sheet. Preheat the oven broiler.
5 Pour 1 cup (235 ml) of the cooking juices from the slow cooker into a small skillet. Add the balsamic vinegar and honey to the skillet. Heat to boiling and let it bubble for 6 to 8 minutes, until the glaze has thickened slightly and begins to look syrupy and coat a spoon.
6 Brush some glaze over the ribs and broil them for 2 to 3 minutes, until bubbly. Brush another layer of glaze over them and return to the broiler until bubbly.
7 Serve the ribs with extra glaze.