This savory steak pairs well with a fresh garden salad and a glass of Chardonnay.
- 3½ baby back ribs (1 smallish rack)
- ¾ cup honey
- 1½ tsp. paprika
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tsp. salt
IN THE MORNING: Cut the rack of ribs between the bones into individual ribs and put them in the slow cooker. Drizzle in the honey. In a cup, combine the paprika, cinnamon, cumin and salt and sprinkle the mixture over the ribs, turning them with your hand to coat them with the honey and spices. Cover and cook on low for 8 hours.
IN THE EVENING: Using tongs or a slotted spoon, transfer the ribs to a platter. Spoon some of the cooking liquid over them. Serve over sautéed broccoli.
From Slow Cook Modern by Liana Krissoff (Harry N. Abrams, 2017). Photo by Rinne Allen. (Note: This photo is of a related recipe from the book, Garlicky Pork Ribs Soup with Tamarind Greens.)
Related Stories & Recipes
Over the years, this is the gumbo recipe that I’ve cooked the most and that has remained a featured specialty at my restaurants. As far as the seafood goes, I use shrimp and crab, but if it’s cool ...
This cake’s color hinges on the anthocyanins found in red wine and raw cocoa, as even organic brands of “natural” cocoa powder lose their colorful potential in the roasting process. They create a s...