Molasses and Mustard Pork Ribs

molasses and mustard crockpot ribs

Ribs are the ultimate in finger food — messy, tasty, chewy, lip-licking. This recipe is perfect for a summer meal on the patio or a winter dinner complete with baked potatoes and broccoli — the house will smell divine while they’re cooking. Double the recipe and invite some friends if you’re feeling social.

Recipe inspired by

Serves 4-6


  • 1/2 cup Dijon mustard
  • 3/4 cup dark molasses or sorghum
  • 3 Tbsp. tomato paste
  • 1/4 cup cider vinegar
  • 1 tsp. fine sea salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground cayenne pepper
  • 4 pounds bone-in pork ribs (local if you can get them)


  1. Mix together mustard, molasses, tomato paste, vinegar and spices in a small saucepan. Bring to a boil. Simmer until sauce thickens, about 5 minutes. Set aside to cool.
  2. Brush ribs liberally with sauce. Place in a slow cooker.
  3. Set slow cooker to low. Cook for 3-4 hours, until meat falls from the bones. Remove ribs from slow cooker and place on baking sheet. Preheat oven to 350 F.
  4. Skim fat from the slow cooker. Pour remaining sauce over ribs on baking sheet. Place ribs in oven. Bake for 10 minutes, until meat is crispy. Serve immediately.