• Crock Pot Honey Mustard Spare Ribs

    Slow Cooker Honey Mustard Spare Ribs | stupideasypaleo.comI have this thing about getting my hands sloppy and messy with finger food. It kind of freaks me out, and I’m not sure why. Back in college, I was a cake decorator at a local grocery store chain, and getting frosting all over my hands would make me come undone. True story. Luckily, these ribs are so tasty that I didn’t even notice I was tearing in with my paws until they were almost gone.

    My amazing Australian pen pal (yes, I have a pen pal) Georgia sent me the most thoughtful care package last week, and inside was a super tasty brown mustard. I thought there was no better way to enjoy it then to make a sweet and spicy honey mustard glaze for the ribs. The ribs came out so tender.

    Do you have not as much time to cook as you’d like? You’re not alone. Okay, now go and order yourself a crock pot if you don’t already have one (I recommend one with a digital timer and keep warm function) and make this recipe. Smile and enjoy your tasty meal knowing that it basically cooked itself. This recipe is a mashup between two non-Paleo one’s from Rachel Ray and the White On Rice Couple. I adapted them and put them together. Voila! This batch of ribs was relatively small (1.5 lb of meat) because, well, I’m a single person. Double your recipe (or more) depending on how many people you’re serving.


    Slow Cooker Honey Mustard Spare Ribs

    Prep Time 15 mins
    Cook Time 6 hours
    Total Time 6 hrs 15 mins
    Yields 1-1/2 lbs


    • For the Ribs
    • 2 Tbsp balsamic vinegar
    • 2 Tbsp Worcestershire sauce (look for gluten free options, I used Lea & Perrins)
    • 1 Tbsp honey
    • 2 tsp brown mustard
    • 1 tsp hot sauce
    • 1 cup broth, any kind
    • 1-inch piece of ginger, peeled
    • 1 star anise
    • 1.5 lb (700g) of spare ribs, pork or beef
    • For the Glaze
    • 1/4 cup brown mustard
    • 2 Tbsp water
    • 1 Tbsp honey
    • 2 tsp apple cider vinegar
    • 1 tsp tomato paste
    • 1 tsp coconut aminos
    • Pinch of cayenne pepper
    • Black pepper to taste


    1. Prepare the braising liquid for the ribs by combining the balsamic vinegar, Worcestershire sauce, honey, mustard, hot sauce, and broth in a small bowl.
    2. Put the ribs in the crock pot. Cut to fit, if needed. Pour the braising liquid over and drop in the ginger and star anise.
    3. Cover, set to low, and cook for 6 hours. I flipped the ribs over once during cooking.
    4. For the sauce, combine the ingredients in a small saucepan and simmer over low heat until it has reduced / thickened a bit. Stir often.
    5. I kept it simple by removing the ribs from the crock pot (gently because they will probably fall apart) and basting them with the honey mustard sauce. I served with extra sauce on the side for dipping.


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    36 thoughts on “Crock Pot Honey Mustard Spare Ribs

    1. Looks yummy! I’m not the biggest fan of mustard but I’m starting to like it more! Once I feel really comfortable with my level of mustard liking I’ll give these a try! πŸ™‚ A crock pot is a life saver in the kitchen!

      1. Hi Michelle! I used to not like it either, but I found the honey mustard sauce to be a bit more subtle that straight mustard because of the other ingredients πŸ™‚

    2. Definitely gonna cook this, please more crock pot dishes, I use mine a lot but usually make the same thing.

      1. Sweeeeeeeet! I’m really psyched to hear that you liked them. I love how the crock pot makes it so much easier. Perfect holiday weekend food πŸ™‚ Thanks for checking in!!

      1. Hi Krista, I think they’d be just as tasty since there’s not a ton of honey in there to begin with. How about putting maybe half an apple in there, chopped up finely? Would give a hint of sweet but since it’s whole fruit, it’s ok on Whole30.

      1. Hi Natalie, In Dubai they call them slow cookers and I got mine at Carrefour . . . but have seen them in Spinneys as well. Get one !!!! They have saved me soooo much time.

    3. Hi – I have these in the crock pot now and doubled the recipe for the braising liquid because I have 3 lbs of ribs but it still doesn’t completely cover them. Should I add more broth or are they ok?

    4. Costco sells big boxes of surgical gloves: I use them (and give them to my guests!) when we do sloppy food… I also put hot wet washcloths in pretty bowls next to the plate — so they can ‘clean up’ as they need to!

      1. Ooooh…no clue. I could throw some estimates out there but then I’d feel bad if it didn’t come out right? Low n’ slow is my best recommendation.

    5. Mine came out like rib soup. Sloppy fatty and wet, tender, yes. But not good at all. Followed the directions exactly… What went wrong?

      1. Some meat is injected with brine solution in the market and therefore gives off too much moisture when you cook it. Other than that, I don’t know.

    6. I just made this recipe in the oven with fresh domestic rabbit! Amaaazing! I removed it from the liquid, coated the pieces with the glaze, then put back in the oven in a fresh pan for 15 minutes. I should have left out the vinegar since my mustard has quite a lot of it. Other than that, terrific!

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