These Mustard Glazed Ribs Slow Cooker 3-Ingredient make you feel like a champion cook without much work. My brother actually won first place at a small-town cooking contest using this exact way, and people were surprised when he said there were only three ingredients.
These mustard-glazed ribs are soft, sweet, and easy to make. Cook slowly until the meat falls off the bone, brush with a sticky mustard and brown sugar sauce, then broil briefly for a shiny, caramelized crust. Great for family dinners, picnics, or when you want big flavor with little work.
Mustard Glazed Ribs Slow Cooker 3-Ingredient
Servings: 4–6
Ingredients
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3–4 pounds pork baby back or St. Louis–style ribs
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1 cup yellow mustard
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1 cup packed brown sugar
Mustard Glazed Ribs: Directions
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Trim the ribs: If the thin membrane (silver skin) is still on the back, slide a small knife under it, grab it with a paper towel, and pull it off. Cut the rack into 3–4 pieces so they fit in the slow cooker.
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Make the glaze: In a medium bowl, whisk the yellow mustard and brown sugar until smooth and thick. It should be shiny and paste-like.
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Save some glaze: Put about 1/3 cup of the mixture into a small bowl, cover it, and chill for later use.
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Coat the ribs: Rub the remaining mustard-sugar mix all over the rib pieces so they are well covered.
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Load the slow cooker: Place the ribs in the cooker with the meaty side facing out. They can overlap a bit.
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Slow cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the meat is very tender and pulls back from the bones.
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Prep for broiling: Line a baking sheet with foil. Carefully move the cooked ribs onto the sheet, meaty side up, and drain extra liquid if needed.
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Glaze the ribs: Stir the reserved glaze and warm it 10–15 seconds in the microwave if it’s too thick. Brush the glaze evenly over the ribs.
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Broil to finish: Put the pan on the top rack under the broiler. Broil 3–6 minutes until the glaze bubbles and gets some browned spots. Watch closely so it doesn’t burn.
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Rest and serve: Let the ribs sit 5 minutes so the glaze sets. Cut between the bones and serve hot with sides like coleslaw or cornbread.