• 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.


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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. 

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