Pork Ribs wth Molasses Glaze

[Mr Kleb]

From Not Your Mother's Slow Cooker Cookbook by Beth Hensperger.

1/2 cup Dijon mustard
1/2 cup light or dark unsulphured molasses (we usually use dark)
1/3 cup cider vinegar
13 cup firmly packed brown sugar
1-2 teaspoons hot sauce (whatever you like), (optional)
pinch if salt
4 lbs pork spareribs or baby back ribs, rinsed and patted dry, cut to servings of 2-4 ribs each

Combine all ingredients except pork in medium saucepan and bring to boil or medium heat. Reduce heat to low and simmer uncovered for five minutes. Remove from heat and let cool to room temperature.

Once cool, brush both sides of ribs with glaze 2-3 times, then arrange ribs in slow cooker. Stack if necessary. Pour any leftover glaze into cooker. Cover and cook on low for 8-10 hours and meat falls off bone [we have found that 6-8 can be enough].

We highly recommend finishing on a low to medium grill, top down, for about 10 minutes.