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Apple Cider–Molasses Slow-Cooked Ribs

Apple Cider–Molasses Slow-Cooked Ribs

Updated October 28, 2026

Baby back ribs rubbed with smoky spice, slow-cooked until tender, then brushed with a sticky apple cider–molasses glaze and broiled until bubbling and charred at the edges.

Before you start: make sure your slow cooker holds at least 6 quarts. Serve with our Brown Butter Sweet Potato Mash and Warm Apple-Cabbage Slaw for the full fall plate.

Make ahead: slow-cook the ribs a day ahead and refrigerate. Bring to room temperature for 30 minutes, then glaze and broil, adding a couple of minutes. No slow cooker? Wrap the seasoned racks tightly in foil and bake at 275°F for 2 1/2 to 3 hours, then glaze and broil.

Cook time
6 hrs 50 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 racks pork baby back ribs (membrane removed; about 4 to 5 lb total)
  • 1 tbsp kosher salt
  • 1 tbsp dark brown sugar (packed)
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1 ½ cups apple cider (unsweetened; divided)
  • ½ cup unsulfured molasses
  • 3 tbsp whole grain mustard
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic (minced)

Instructions

Season the ribs
Cut baby back ribs (2 racks) into sections of 3 or 4 ribs so they fit upright in the slow cooker.
Mix kosher salt (1 tbsp), brown sugar (1 tbsp), smoked paprika (2 tsp), black pepper (1 tsp), garlic powder (1 tsp), cinnamon (½ tsp) and ginger (¼ tsp) and rub it all over the ribs.
Slow-cook the ribs
Pour apple cider (½ cup) into the slow cooker. Stand the rib sections on their edges, meaty side facing out, curving them around the insert.
Cover and cook on low until a knife slides easily between the bones and the meat reaches about 195°F, about 6 hours.
Equipment: slow cooker
Reduce the glaze
In a small saucepan, whisk apple cider (1 cup), molasses (½ cup), whole grain mustard (3 tbsp), cider vinegar (2 tbsp) and garlic (2 cloves).
Bring to a boil, then simmer, stirring now and then, until syrupy and thick enough to coat a spoon, about 10 minutes.
Equipment: small saucepan
Glaze and broil
Heat the broiler with a rack about 6 inches from the heat. Use tongs to move the ribs, bone-side down, to the foil-lined sheet pan.
Brush with half the glaze and broil, watching closely, until bubbling and charred at the edges, about 3 minutes.
Brush with more glaze and broil a minute more if you like them extra sticky.
Equipment: rimmed sheet pan, aluminum foil, tongs, pastry brush
Rest and serve
Let the ribs rest a few minutes, cut between the bones and serve with the remaining glaze on the side.

Tomorrow's Meal

Cider Rib Tacos

Leftover rib meat pulled off the bone and crisped in a hot skillet with a spoonful of glaze, tucked into warm tortillas with quick-pickled onions.

You'll need to pick up:

8 corn tortillas1/2 red onion, thinly sliced1/4 cup lime juice1 tbsp oilcilantro

Quick overview:

  1. 1.Toss the sliced onion with the lime juice and a pinch of salt; let sit 10 minutes
  2. 2.Pull the leftover rib meat off the bones and chop it
  3. 3.Heat the oil in a skillet over medium-high heat and cook the meat 4 to 5 minutes, stirring in a spoonful of leftover glaze, until crisp at the edges
  4. 4.Warm the tortillas in a dry skillet 30 seconds per side and fill with the pork, pickled onions and cilantro

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