Fall-Off-The-Bone Honey and Mustard Slow Cooker Ribs

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Fall-off-the-bone honey and mustard slow cooker ribs will make your taste buds dance with delight. These tender and delicious pork ribs are made in the slow cooker and finished with a golden glaze of honey mustard sauce. The fall-apart meat will melt in your mouth.

This is the perfect recipe for a busy weeknight dinner, a game day party, or a weekend barbecue with friends and family. Serve these ribs with some vegetables and roasted potatoes, and you're set.

Why You'll Love these Honey and Mustard Slow Cooker Ribs

These ribs are super easy to make and so delicious. The honey and mustard give them a sweet and tangy flavor. And they are made in the slow cooker, so you can work on other projects while they cook. Win-win. I have found the slow cooker to be the best cooking method to get them as juicy and tender as possible yet have a nice golden glaze that ties everything up.

The best part about these ribs is that they are easy to customize to your liking. If you like things a little sweeter, add more honey. If you prefer things more savory, add more mustard. It's that simple. And feel free to experiment with other herbs and spices to create your own unique flavor.

They are filling and bursting with flavor. Plus, they can be made ahead of time, so you can enjoy them all week long.

How to Make Honey and Mustard Slow Cooker Ribs

Slice the onions into rings and place them in the bottom of the slow cooker.
Place the ribs in a big bowl and rub them with the olive oil, Cajun seasoning, dried oregano, dried thyme, both kinds of Dijon mustard, honey, and salt. Make sure to coat them well.
Place the seasoned ribs in the slow cooker.
Add the beef stock and cook on high for 4 hours. Don't worry about the stock not covering all the ribs in the beginning. The ribs will shrink a bit and release a lot of juices and fat, so they will soon be covered.
Once they are done cooking in the slow cooker, remove the ribs from the liquid and place them in a lined oven tray.
Prep the glaze mixture by mixing the two kinds of Dijon mustard, honey, and salt until you get an even consistency.
Brush the ribs with half the glaze using a kitchen brush.
Cook in the oven for 15 minutes at 375 degrees F (190 degrees C). Flip them halfway and brush the other side of the ribs with the remaining glaze.

Tips for Making the Best Slow Cooker Ribs

Using the slow cooker is one of the best ways to cook ribs. Here are some tips for making the best slow cooker ribs:

Choose the right kind of ribs. Baby back ribs are usually the best choice for slow cooking because they are smaller and more tender. Spareribs or country-style pork ribs can also be used, but they will take longer to cook and may not be as tender.

If the ribs are big, you can ask the butcher to cut them into smaller chunks for better placement in the slow cooker.

If you want to use only one kind of Dijon mustard, my advice is to get the creamy one because it will distribute more of the flavors.

Let the ribs rest for a few minutes before cutting into them so that all of the juices have a chance to redistribute.

Serve these ribs with a vegetable and roasted or mashed potatoes for the perfect match.

Side Suggestions

Honey and Mustard Slow Cooker Ribs FAQs

Do I need to brown the ribs before cooking them?

No, you don't need to brown the ribs before cooking them. But if you want to, you can brown them in a pan on the stove top before adding them to the slow cooker. This will help give them a little bit of extra flavor.

Can I use other types of meat?

Yes, you can use other types of meat in this recipe. Chicken, pork, and beef all work well. Just make sure to adjust the cooking time accordingly.

How do I store the leftovers?

These ribs are best eaten right away, but leftovers can be stored in a sealed container in the fridge for up to a week.

Bottom Line

These honey and mustard slow cooker ribs are fall-off-the-bone tender and full of flavor. They are cooked in a sweet and tangy honey and mustard sauce, making them irresistible. They are easy to make and can be customized to your liking. Be sure to try them the next time you're in the mood for something hearty and delicious. And don't forget to pair them with your favorite side dishes for a complete meal.

Fall-Off-The-Bone Honey and Mustard Slow Cooker Ribs

Print Recipe

Insanely tender and delicious pork ribs, made in the slow cooker and finished with a golden glaze of honey mustard sauce. Fall-apart meat that melts in your mouth.

Author: LINDSAY DELK
Prep Time: 10 minutes
Cook Time: 4 hours on high+ 15 minutes in the oven
Total Time: 4 hours 25 minutes
Yield: 4 servings 1x
Category: Lunch/dinner/slow cooker/ pork
Cuisine: International / American

Ingredients

Scale

4 lbs pork ribs (I asked the butcher to cut mine in smaller chunks for better placement in the slow cooker)
3 cups low sodium beef stock
2 onions
2 tablespoons olive oil
2 tablespoons cajun seasoning (paprika, onion powder, garlic powder, oregano, thyme, salt, and cayenne)
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons creamy Dijon mustard
2 tablespoons grainy Dijon mustard
2 tablespoons honey
1 teaspoon salt
For the glaze:
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons creamy Dijon mustard
- 3 tablespoons honey
- ½ teaspoon salt

Instructions

Peel the onions and cut them into rings. Place them in the base of the slow cooker.
In a big bowl place, the ribs and season them with the olive oil, cajun mix, dried herbs, salt, honey, and mustard. Make sure to coat them well.
Place the seasoned ribs in the slow cooker.
Add the beef stock and set the slow cooker to cook on high for 4 hours. Do not worry about the stock not covering all the ribs in the beginning. They will naturally shrink a bit and also release a lot of juices and fat, so soon you’ll see how they get covered.
Once they are done cooking in the slow cooker, remove them from the liquid and set them in a lined oven tray.
Prep the glaze mixture by mixing the two kinds of Dijon mustard, the honey, and the salt until you get an even consistency.
Paint them with the glaze using a kitchen brush. Cook in the oven for 15 minutes at 374F /190 C. Flip them halfway and paint the other side.

Notes

Serve them with roasted potatoes or mashed potatoes for the perfect match.

They are incredibly tender, juicy, and bursting with flavor I’ve found this to be the best method to get them as juicy and tender as possible yet have a nice golden glaze that ties everything up.

They are best eaten right away but leftovers can be stored in the fridge for up to a week in a sealed container.

If you want you can use only one kind of Dijon mustard if you can only get one my advice is to get the creamy one, because it will distribute more of the flavors.