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.
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.