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Pork Ribs with Apple-Mustard Glaze

 Pork Ribs with Apple-Mustard Glaze
Broiling the baby back ribs first gives them some color before they are slow-cooked (don't worry, broiling them is easy to do). The flavor is wonderful and the ribs are so tender, the meat falls off the bone.—Gilda Lester, Millsboro, Delaware
5 ServingsPrep: 30 min. Cook: 6 hours


  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large onion, chopped
  • 1 cup picante sauce
  • 3/4 cup thawed apple juice concentrate
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 teaspoons hot pepper sauce


  • Cut ribs into serving-size pieces; sprinkle with salt and pepper.
  • Place ribs, meat side up, on a broiler pan. Broil 4-in. from the
  • heat for 5-7 minutes or until browned.
  • Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small
  • bowl, combine the remaining ingredients; pour over ribs. Cover and
  • cook on low for 6-8 hours or until meat is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring to a boil; cook until
  • liquid is reduced by half. Serve with ribs.

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Pork Ribs with Apple-Mustard Glaze (continued)

Directions (continued)

  • Yield: 5 servings.
Nutritional Facts: 1 serving equals 877 calories, 55 g fat (21 g saturated fat), 220 mg cholesterol, 1,690 mg sodium, 45 g carbohydrate, 1 g fiber, 46 g protein.