Mustard Glazed Ribs Slow Cooker 3-Ingredient

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

• 3–4 pounds pork baby back or St. Louis–style ribs

• 1 cup yellow mustard

• 1 cup packed brown sugar

Mustard Glazed Ribs: Directions

1. 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.

2. 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.

3. Save some glaze: Put about 1/3 cup of the mixture into a small bowl, cover it, and chill for later use.

4. Coat the ribs: Rub the remaining mustard-sugar mix all over the rib pieces so they are well covered.

5. Load the slow cooker: Place the ribs in the cooker with the meaty side facing out. They can overlap a bit.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.