Tender, fall-apart pork ribs slow-cooked in a deep apple cider and molasses glaze with mustard, warm spices, and subtle smoke.
Remove the thin membrane from the back of each rib rack before cooking; slide a butter knife under it and peel away. For deeper smoke flavor, add 0.25 tsp liquid smoke to the glaze; do not exceed this amount.
Brown butter can be made up to 2 days ahead; store in an airtight container in the refrigerator and reheat gently. The ribs will be fall-apart tender after 8 hours; they will not shred further if left longer.
Ingredients
Scale
Measurement units
- 3 racks pork baby back ribs
- 2 cups apple cider (unsweetened)
- ½ cup molasses (unsulfured)
- 3 tbsp whole grain mustard (3 tablespoons plus 1 tablespoon, divided)
- 2 tbsp apple cider vinegar (2 tablespoons plus 3 tablespoons, divided)
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp black pepper (½ teaspoons plus ¼ teaspoons, divided)
- 1 ½ tsp kosher salt (1 ½ teaspoons plus ½ teaspoons, divided)
- 4 garlic cloves
- 3 fresh thyme sprigs
- 2 lb unsalted butter (for brown butter sweet potato mash)
- 2 ½ lb sweet potatoes (for brown butter sweet potato mash)
- ½ cup whole milk (for brown butter sweet potato mash)
- 1 small head napa cabbage (for warm apple-cabbage slaw)
- 2 Granny Smith apples (for warm apple-cabbage slaw)
- 3 tbsp apple cider vinegar (for warm apple-cabbage slaw (separate from glaze vinegar))
- 1 tbsp whole grain mustard (for warm apple-cabbage slaw (separate from glaze mustard))
- 1 shallot (for warm apple-cabbage slaw)
- ½ tsp kosher salt (for warm apple-cabbage slaw (separate from rib salt))
- ¼ tsp black pepper (for warm apple-cabbage slaw (separate from rib pepper))
Ingredients
Scale
Measurement units
- 3 racks pork baby back ribs
- 2 cups apple cider (unsweetened)
- ½ cup molasses (unsulfured)
- 3 tbsp whole grain mustard (3 tablespoons plus 1 tablespoon, divided)
- 2 tbsp apple cider vinegar (2 tablespoons plus 3 tablespoons, divided)
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp black pepper (½ teaspoons plus ¼ teaspoons, divided)
- 1 ½ tsp kosher salt (1 ½ teaspoons plus ½ teaspoons, divided)
- 4 garlic cloves
- 3 fresh thyme sprigs
- 2 lb unsalted butter (for brown butter sweet potato mash)
- 2 ½ lb sweet potatoes (for brown butter sweet potato mash)
- ½ cup whole milk (for brown butter sweet potato mash)
- 1 small head napa cabbage (for warm apple-cabbage slaw)
- 2 Granny Smith apples (for warm apple-cabbage slaw)
- 3 tbsp apple cider vinegar (for warm apple-cabbage slaw (separate from glaze vinegar))
- 1 tbsp whole grain mustard (for warm apple-cabbage slaw (separate from glaze mustard))
- 1 shallot (for warm apple-cabbage slaw)
- ½ tsp kosher salt (for warm apple-cabbage slaw (separate from rib salt))
- ¼ tsp black pepper (for warm apple-cabbage slaw (separate from rib pepper))
Instructions
Prepare the ribs and glaze
Remove the thin membrane from the back of each rib rack by sliding a butter knife under it and peeling it away.
Cut the 3 racks into 3-bone sections.
In a small bowl, whisk together apple cider (2 cup), molasses (½ cup), whole grain mustard (3 tablespoon), apple cider vinegar (2 tablespoon), smoked paprika (1 teaspoon), 0.5 tsp cinnamon, 0.25 tsp ginger, black pepper (½ teaspoon), kosher salt (1 ½ teaspoon), 4 minced garlic cloves, and 3 thyme sprigs until smooth.
Equipment: whisk, chef's knife, measuring spoons and cups
Slow-cook the ribs
Arrange the rib sections in a slow cooker and pour the glaze over them, turning to coat evenly.
Cover and cook on low for 8 hours, until the meat is very tender and pulls easily from the bone.
Equipment: slow cooker
Cook the sweet potatoes
Fill a large pot with salted water and bring to a boil.
Add 2.5 lb sweet potato cubes and simmer for 12–15 minutes until fork-tender.
Drain well in a colander.
Equipment: large pot
Brown the butter and prepare the mash
In a small saucepan over medium heat, melt unsalted butter (2 pound), stirring occasionally, until the milk solids turn golden brown and the butter smells nutty, about 8–10 minutes.
Pour the brown butter (including solids) into a large bowl.
Add the drained sweet potatoes (2 ½ lb) and whole milk (½ cup) to the brown butter.
Mash or blend until smooth and creamy; season with salt and pepper to taste.
Equipment: small saucepan, large pot
Prepare the warm apple-cabbage slaw
In a large pot, warm 1 tbsp of the brown butter over medium heat.
Add 1 sliced shallot and cook for 1–2 minutes until softened.
Stir in the sliced napa cabbage (1 small head) and julienned Granny Smith apples, tossing to coat.
Add apple cider vinegar (3 tablespoon) and whole grain mustard (1 tablespoon), stirring well.
Cook for 3–4 minutes, stirring occasionally, until the cabbage is just tender but still has slight crunch.
Season with kosher salt (½ teaspoon) and black pepper (¼ teaspoon).
Equipment: large pot
Plate and serve
Divide the ribs among four plates.
Spoon the brown butter sweet potato mash alongside the ribs.
Top with a portion of the warm apple-cabbage slaw.
Drizzle any remaining glaze from the slow cooker over the ribs.
Equipment: slow cooker, large pot
Before you cook
Cook notes
- • Remove the thin membrane from the back of each rib rack before cooking; slide a butter knife under it and peel away.
- • For deeper smoke flavor, add 0.25 tsp liquid smoke to the glaze; do not exceed this amount.
- • The ribs will be fall-apart tender after 8 hours; they will not shred further if left longer.
- • Brown butter can be made up to 2 days ahead; store in an airtight container in the refrigerator and reheat gently.
- • Prepare the apple-cabbage slaw just before serving so the apples do not oxidize.
- • If the slow cooker glaze is too thin after cooking, transfer ribs to a baking sheet and reduce the liquid in a saucepan over medium-high heat for 5–10 minutes, then spoon over ribs.
- • The recipe yields 3 racks (12–16 ribs total); adjust slow cooker size accordingly or cook in batches.
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