Molasses-and-Mustard-Glazed Ribs

I have been holding out on you. I made the BEST ribs in my slow cooker last week. I bought two racks of ribs from Market Day before the school year ended. I figured it was about time I made them. This recipe popped out at me. I was reading the August 29, 2008 issue of All*You magazine and they had a feature called "Feel-Good Food." This recipe is one of the recipes featured in that article. They are easy to make and very yummy to eat. My favorite part of this recipe is that it doesn't call for bottled barbecue sauce which frequently has high-fructose corn syrup in it and sometimes even has MSG in it. Also, read the ingredients on your mustard. I like to buy it from the organic section of the grocery store. So read the recipes and make your own barbecue sauce when you can. Sorry for preaching!

Molasses-and-Mustard-Glazed Ribs

Prep. 15 minutes Cook: 6 hrs.
Serves: 6

1/2 cup Dijon mustard
1/2 cup dark (not blackstrap) molassas
1/4 cup packed light brown sugar
2 Tbsp. tomato paste
1/4 cup cider vinegar
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
4 lb. bone-in country style pork ribs or baby back ribs, cut into 4 rib sections

1. Combine mustard, molasses, sugar, tomato paste, vinegar, salt, garlic powder and cayenne pepper in a small saucepan. Bring to a boil, lower heat and simmer until thickened, about 5 minutes. Set aside to cool.

2. Brush rib sections thickly with sauce and arrange in slow cooker. Cook on low until meat is tender and easily removed from bone, 4 to 6 hours. Skim fat from sauce and spoon sauce over ribs before serving.

Kitchen Tips - Watch the Time - baby back ribs need less time in the slow cooker than other types, so if you're using them, be sure to start checking them after 4 hours.

The magazine suggests serving this with light side dishes. We took their advice and ate corn on the cob and steamed broccoli. It was great. Other side dish recommendations are: cole slaw and frozen corn.

This recipe is a keeper. Enjoy!

The Creative Cook