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Honey Garlic Spare Ribs
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Honey Mustard Barbecued Spare Ribs



  • 3 lbs (1.4 kg). spare ribs
  • 1 Tbsp (15 ml). Dijon mustard
  • 1 garlic clove, crushed
  • 2 Tbsp (30 ml). honey
  • 1/2 tsp (2 ml). salt
  • 1/8 tsp (1 ml). pepper
  • 1 cup (225 ml) bottled hickory smoked barbecued sauce
  • 2 Tbsp (30 ml). cornstarch
  • 2 Tbsp (30 ml). cold water
  • Place ribs in crockpot.
  • In medium sized bowl, combine mustard, garlic, honey, salt, pepper and barbecue sauce.
  • Pour over ribs.
  • Cover and cook on low 6 to 7 hours, or until tender.
  • Refrigerate several hours or overnight
  • Skim any solidified fat from top.
  • Remove ribs and heat in microwave or conventional oven.
  • Dissolve cornstarch in water and add to sauce.
  • Cook and stir in microwave or stovetop until hot and slightly thickened.
  • Pour hot sauce over warm ribs.
The long, slow cooking in the crockpot make these really nice

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