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

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.


  • 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


  • 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. 


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.