• Melinda O'Malley Keckler

Fall-Off-The-Bone Ribs

These ribs are super tender thanks to a Granny Smith apple that cooks down to create plenty of moisture in the crockpot. Dijon mustard and a touch of honey bring out the best from your favorite BBQ sauce.



A Granny Smith apple makes a big difference in how perfectly tender these ribs are straight from the crockpot.

Fall-Off-The-Bone Ribs

By: Melinda Keckler, Crinkled Cookbook


3-4 lbs pork loin, baby back or St. Louis Style ribs

2 tbsp Dijon mustard

1 tsp freshly ground black pepper

1 Granny Smith apple, sliced into wedges

1 white onion, sliced into rings

2 tbsp honey

1 bottle, your favorite BBQ sauce (My favorite is Chivers @chiversBBQsauce)


Cut ribs into serving-sized sections. Brush each with the Dijon mustard and refrigerate for 3-4 hours. Place ribs on a baking sheet, sprinkle with pepper and broil for 8-10 minutes or until lightly browned. After broiling, drizzle honey on each rib section. Place apple wedges and onions in the bottom of a crockpot. Save a few pieces to place on top of the ribs. Add the ribs and drizzle with your favorite BBQ sauce. Top with remaining apples and onions. Cook on low for 4-5 hours, careful not to overcook.



Just a touch of honey after broiling makes a big difference in the end result - perfect, tender, lip-smacking ribs.



0 views

New on the Crinkled Cookbook 

Thanks for stopping by

I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

Stick around and click around and let me know how these recipes turn out for you and your family.  Follow me on Insta and Pinterest and check out what inspired me to launch this blog.  Sign up for my weekly email and you'll get a free new recipe each week. 

                   

See you again soon, 

Melinda

she/her

Screen Shot 2020-04-22 at 4.35.40 PM.png
  • Instagram
  • Pinterest

Sign up for FREE New Recipes