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Sweet and Savory Ribs Recipe
Sweet and Savory Ribs Recipe photo by Taste of Home
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Sweet and Savory Ribs Recipe

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4.5 11 19
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My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.—Kandy Bingham, Green River, Wyoming
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 1 large onion, chopped
  • 4 pounds boneless country-style pork ribs
  • 1 bottle (18 ounces) honey barbecue sauce
  • 1/3 cup maple syrup
  • 1/4 cup spicy brown mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving: 509 calories, 21g fat (7g saturated fat), 130mg cholesterol, 945mg sodium, 34g carbohydrate (28g sugars, 0g fiber), 40g protein .

Directions

  1. Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender. Yield: 8 servings.
Originally published as Sweet and Savory Ribs in Quick Cooking May/June 2003, p52


Reviews for Sweet and Savory Ribs

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
5mixednuts 233026
Reviewed Sep. 16, 2015

"This is the best slow cooker barbeque ribs recipe I've tried. So glad I found it, thanks."

MY REVIEW
Corwin44 226466
Reviewed May. 17, 2015

"My family really enjoyed these ribs. One of my sons said that these were his favorite ribs. I prefer my ribs on the grill. The sauce turned out really greasy. I will try these again and take Sprowls advice to cook the ribs without sauce to begin with, pour off the grease 3/4 though the cook time, and then add the sauce."

MY REVIEW
Rosemary Swope 223798
Reviewed Mar. 29, 2015

"We have enjoyed these lip smacking ribs many times, and they are so easy to put together. They also smell so good while cooking. Thank you for sharing this recipe."

MY REVIEW
styff2015 54675
Reviewed Oct. 2, 2014

"OMG... LOVE this! I did not add the mustard but otherwise stuck to the recipe. The meat fell off the bone in my crock pot. SOOOOOO good."

MY REVIEW
AENesko 138555
Reviewed Jan. 13, 2014

"These were a hit! Cooked them for about 9 hours - that may have been a little too long, they were a tad dry. BUT - we ate them all and decided this was a keeper for sure!"

MY REVIEW
meaganteal 128558
Reviewed Dec. 2, 2013

"Loved this!! I made as written and it was great. Even my picky 7 year old ate it. Served with baked potato and green beans. Will be making this again."

MY REVIEW
shultiscorners 50809
Reviewed Dec. 29, 2012

"This is easy and good. Followed directions, a served with mashed potatoes with the sauce as gravy. Cooked on low for 8 hours. Nice to come home to a hot meal."

MY REVIEW
s_pants 128539
Reviewed Mar. 15, 2012

"I accidentally used boneless beef ribs and the sauce was very good, but I think I overcooked them at 8 hours...my slow cooker seems to cook things fast, though."

MY REVIEW
K9ChemoNurse 54673
Reviewed Jun. 7, 2010

"This is a wonderfully tasty and easy recipe. The sauce is fantastic. Its not like they were done on the grill but cooked slow and low. The taste of the sauce permeates the meat and leaves it moist and juicy. The sweetness with the hint of mustard really makes it mouthwatering. I changed nothing except for using a crock pot liner for easy clean up.

Roxanne in DE"

MY REVIEW
annie4321 134308
Reviewed Oct. 19, 2009

"Excellent slow-cooker recipe. I placed the meat, then the onion. Cooked on low heat for 1 hour, then poured off fat. Put the sauce over meat, a little more salt and pepper. Reset my slow-cooker on high for 4 hours. Had to thicken the sauce with a flour\water mix 45 minutes before it was done(be sure the sauce is boiling before thikening it). All my family really liked it. (my husband and I, and our 4 children aged 15, 13,10 and 6) That's saying a lot!

Next time, I will cook the meat longer by itself, and pour off fat. Mix the sauce in a saucepan, thicken it and then put on the meat and cook for the last hour."

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