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

Title: Slow Cooker Hot Honey Ribs
Categories: Pork, Vegetables, Sauces, Chilies, Citrus
Yield: 5 servings

2 tb Sweet paprika
1 tb Hot smoked paprika
1 tb Mustard powder
2 ts Garlic powder
Black pepper
4 lb (2 racks) baby back ribs
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 (1") strips lime peel
+=AND=+
Juice of 1/2 lime (1 tb
- juice)
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 tablespoon 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.

By: Sarah DiGregorio

Yield: 4 to 6 servings

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

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