These ribs are my husband’s favourite. I have been making these for ages and he still rants about how good they are every time I make them. He loves this with rice that he drizzles with the extra juices left in the crock. I like mine with a side of coleslaw to freshen the palette.
2 -2 1/2 pounds ribs
1/2 cup ginger ale
1/2 cup liquid honey
1/2 cup GF soy sauce
2 tablespoons cornstarch
1 teaspoon ground mustard, divided
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Remove the membrane from the back of the ribs and discard; slice into individual portions.
Mix together the spices and rub over the ribs.
Place the seasoned ribs on a rimmed baking sheet and broil for about 10 minutes per side on the top rack, until there is a nice golden crust on the ribs.
In the meantime whisk together the liquids and cornstarch and pour into a 4 quart crock-pot; add the ribs, stir and cover.Cook over low heat for 8 hours or for 4 hours at high heat.