Let your slow cooker do the work on these sticky, sweet, and spicy bites.
Spicy Honey-Rum Slow Cooker Ribs
Makes 4 to 6 servings
Ingredients
Ribs
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons kosher salt
- 1½ teaspoons dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 rack baby back ribs (about 2 pounds), cut in half to fit in slow cooker
- 2 tablespoons olive oil
- ½ cup spiced rum
Glaze
- ½ cup spiced rum
- ½ cup firmly packed light brown sugar
- ¼ cup seeded chopped red Anaheim chile peppers
- ½ teaspoon lightly packed lime zest
- 2 tablespoons fresh lime juice
- Garnish: lime zest, lime wedges, green onions
Instructions
For ribs:
- In a small bowl, combine brown sugar, salt, dry mustard, paprika, black pepper, and garlic powder. Remove membrane from ribs and pat dry; rub ribs with olive oil to coat. Sprinkle spice mixture over ribs and rub to coat. Let stand for 30 minutes.
- In a 6-quart slow cooker, add ½ cup rum. Add ribs, stacking to fit inside slow cooker. Cook on high until ribs are tender but not falling apart, 4 hours. Remove ribs and set aside. Strain liquid using a fine-mesh sieve, discarding solids, and place in a 3-quart saucepan.
- Preheat oven to 450°. Line a rimmed baking sheet with heavy-duty foil.
For glaze:
- Add rum, brown sugar, and chile peppers to strained liquid in saucepan. Bring to a boil and reduce heat to a simmer. Cook until mixture is reduced by half. Remove from heat and add lime zest and juice.
- Place ribs on prepared pan and brush with glaze. Bake until golden brown, 8 to 10 minutes. Garnish with lime and green onions, if desired.
