In a small bowl combine the garlic powder, onion powder, paprika, salt, black pepper, and cayenne and set aside.
Use a small knife to lift up one end of the skin membrane from the bone-side of the ribs and then using a paper towel and your fingers pull it off.
Rub the spice mix all over the ribs then cut the rib rack in half so they can fit in the slow cooker and place them, meat-side up, into a large 6-quart slow cooker.
Place the lid on the slow cooker and cook, on LOW, until ribs are tender, about 6 hours.
In a small saucepan stir together the GLAZE ingredients (water, tomato paste, honey, soy sauce, vinegar, mustard, and paprika) over medium heat and cook, stirring occasionally, until sauce thickens.
Taste the glaze and season with salt & pepper, if needed.
Put the glaze in a covered container and refrigerate until ready to use.
When the ribs are finished in the slow cooker transfer the ribs, meat-side up, to a foil lined baking sheet then brush them with the glaze.
Preheat the oven broiler.
Put the ribs under the broil and cook for 2 to 4 minutes or until the glaze begins to char and caramelize.
Take the ribs out of the oven and set aside to cool for a few minutes before serving.
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