MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Hot Honey Ribs
Categories: Pork, Vegetables, Sauces, Chilies, Citrus
     Yield: 4 servings

     2 tb Sweet paprika
     1 tb Hot smoked paprika
     1 tb Mustard powder
     2 ts Garlic powder
          Black pepper
     4 lb Baby back ribs (2 tacks)
     2 tb Kosher salt; more as needed
          Oil or cooking spray; for
          - greasing
   2/3 c  Honey
     5    Red Thai chilies; stemmed,
          - thin sliced -OR-
     2    Red jalapeno or serrano
          - chilies; stemmed, thin
          - sliced -OR-
     2 tb Red-pepper flakes)
     3    Lime peel strips (1"); plus:
   1/2    Lime; juice of (1 tb)
     1 tb Apple cider vinegar

 Add the sweet and hot smoked paprika, mustard and garlic
 powders and several generous grinds of black pepper to a
 small bowl; mix to combine.

 Remove the ribs from the packaging and pat them dry with
 paper towels. (The easiest place to do this is the
 sink.) Turn the ribs over to remove the membrane that
 covers the back of the ribs: Grasp one end of the
 membrane with paper towels to keep your hands from
 slipping and pull; the membrane should pull right off in
 one or two sheets. (If it is not easy to pull off you
 can skip this step.) Season the ribs all over, front and
 back, using about 1 tb of salt per rack of ribs.
 Coat the ribs in the spice mixture, patting it all over
 both sides of the ribs.

 Lightly coat a 6 to 8 quart slow cooker pot with oil or
 cooking spray. With the meaty sides facing out and the
 bones pointing up, coil the ribs into the pot, standing
 them up in a circle. (You do not need to add liquid.)
 Cook on low until the meat is very tender when flaked
 with a fork, but the ribs are not quite falling apart, 6
 to 8 hours.

 Meanwhile, make the hot honey: Combine the honey, chiles
 and lime peel in a small saucepan over medium heat. Let
 the mixture get very hot, until it simmers and then
 starts to foam, about 2 minutes. Remove it from the
 heat, pour it into a small heatproof bowl and set aside.
 (The honey can be made several days in advance. When it
 cools, cover it, and store it at room temperature.)

 Line a sheet pan with foil. Using tongs, transfer the
 ribs to the sheet pan, meaty side up. Heat the broiler.
 Remove the lime zest from the honey (leave the chiles
 in) and stir the lime juice and apple cider vinegar into
 the honey. Using a spoon, drizzle the honey all over the
 ribs, using about half the honey, but leaving the chiles
 in the bowl.

 Broil the ribs until they are caramelized, sizzling and
 lightly charred in spots, 2 to 3 minutes. (Check the
 ribs every 30 seconds or so to prevent burning, and
 rotate them to make sure that all the surfaces get
 caramelized.) Season the ribs with salt then drizzle
 more of the hot honey and chiles this time over the
 ribs, to taste. Serve with any remaining hot honey on
 the side.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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