Ingredients
-
2
racks
pork back ribs
, about 1.5 kg
-
1/4 cup
brown sugar
-
1/4 cup
honey
-
1/4 cup
soy sauce
-
1 tsp
dry mustard
-
1/2 tsp
ground
cinnamon
-
5
garlic cloves
, minced
-
4 tsp
grated
ginger
Instructions
- Remove and discard excess fat from underside of ribs. Cut into 1- or 2-rib portions. Whisk sugar with honey, soy sauce, mustard, cinnamon, garlic and ginger in slow cooker. Add ribs and coat in sugar mixture. Arrange, meat-side up. Cover and cook on low, flipping ribs halfway through, until meat is very tender, 6 to 8 hours.
- Stir ribs in slow cooker until well coated.
Nutrition (per serving)
- Calories
- 584,
- Protein
- 43 g,
- Carbohydrates
- 5 g,
- Fat
- 41 g,
- Sodium
- 340 mg.
Tip
For a crispy finish, arrange cooked ribs meat-side up on a foil-lined baking sheet and broil for 3 to 4 minutes.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
