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   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   
        
     Uncle Dirty Dave's Archives   
       
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