Glazed Baby Back Ribs

By jlawrin

For other glaze possibilties, try stirring together either apricot, peach, or pineapple preserves, with a little yellow mustard

Ingredients

• Ribs:
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 2 teaspoon (each) chili powder and poultry seasoning
• 1 1/2 teaspoon celery salt
• 1 1/2 teaspoon ground mustard powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 2 racks (or more, to total 3 pounds per recipe) baby back pork ribs
• Glaze:
• 1/4 cup hoisin sauce
• 2 tablespoons honey

Preparation

Step 1

In a small bowl, whisk sugar, paprika, chili powder, poultry seasoning, celery salt, ground mustard, garlic and onion powders, and cayenne pepper until well blended. Rub all over ribs. Curl racks, meat sides out, and stand upright on thick bone ends in a 6- to 7-quart slow-cooker, preferably an oval-shaped one. Cover; cook on low-heat setting 5 1/2 to 6 hours, until meat is fork-tender.
Remove ribs from slow-cooker to a broiler-pan rack lined with foil (for easy cleanup). Let rest 5 minutes. Meanwhile, heat broiler to high. In a small cup, stir together glaze ingredients until combined. Brush over racks. Place ribs under broiler, several inches from heat source, for 1 to 2 minutes, until glazed. Cut into individual ribs.