Slow Cooker Maple Glazed Short Ribs

26 December 2013

Slow Cooker Maple Glazed Short Ribs #ShortRibs #SlowCooker #CrockPot #CrockPotBeefRibRecipes
Slow Cooker Maple Glazed Short Ribs

Delicately flavored short ribs with a maple glaze.  Easy with your slow cooker!

These maple-glazed short ribs have such a wonderful flavor, thanks to the rub.

Slow Cooker Maple Glazed Short Ribs | | #ShortRibs #CrockPotBeefRibRecipe #SlowCooker
Yummy beef ribs with a hint of maple

I found this Taste of Inspirations rub in my local Hannaford supermarket.  Since I had a grand-opening coupon for $2 off any Hannaford-branded product, and Taste of Inspirations is one of their brands, I figured I'd give this a try because the flavors sounded interesting.

Bottle recommended it for pork...and it's great on that but I've used it for chicken and now this beef.  Excellent flavor.  I liked it so much I sent a bottle down to Sylvia.  She used it on fish and said it tasted absolutely delicious!

I've been wanting to use my crock pot more so I wanted to try doing something with this rub and a maple-y glaze.  This is a recipe I adapted from a very similar crock pot beef rib one I'd been using for years.  That recipe uses a rub, but more of a Creole spiced one, and you roast them same way as this, only you remove the ribs after they're done, drain the slow cooker of any grease and wipe it dry.  Then you place the ribs back in, add a cup of your favorite BBQ sauce, set to HI and cook for another 30 minutes.  Try that one too!

We also have a little fun giveaway for a bottle of this rub. Enter in the Rafflecopter application at the bottom of the post.

Slow Cooker Maple Glazed Short Ribs

  • 8 meaty beef short ribs 
  • 3 tbs Taste of Inspirations Maple & Sage Rub*
  • 1/2 cup maple syrup

  • Alternate rub if you cannot get Taste of Inspirations:
  • 1/2 cup brown sugar
  • 1 tsp ground sage
  • 1 tsp ground thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp maple extract
  • pinch of nutmeg

If making alternate rub, mix all ingredients in a small bowl.

Rub each beef rib well with the rub.  Place (preferably) in a single layer in a 5-7 quart slow cooker.

Set cooker to HI and cook for about 4-5 hrs.  Glaze ribs with maple syrup and pop under a preheated broiler (optional) for about 3 minutes to crisp.

Serves 4

Slow Cooker Maple Glazed Short Ribs #ShortRibs #CrockPotBeefRibRecipe #SlowCooker
Juicy and delicious

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candiceobannan said...

I would use this as a rub on a pork tenderloin! I think that would be delicious!!

Heather B said...

I would use this rub on some ribs. Yummy!

Kara White said...
This comment has been removed by the author.
Judith Hannemann said...

Kara--any good rub will do on these, and even a glaze of honey can take the place of the maple syrup. They are just so good ANY way you flavor them!

raja ali said...

I am always looking for a new recipe/excuse to use my slow cooker. Thanks!

Nikki Camille Malabad said...

I would definitely use this to improve my cooking and discover other yummy recipes! :)

Pauline Gudas said...

I would use it when I roast a pork. Think it would add tons of flavor.

Deb F. said...

These were outstanding! I made my own alternate rub, subbing 1 tsp. maple sugar for the extract. Thank you for sharing!

Judith Hannemann said...

Glad you liked them!!

Chelsie Saunders said...

I bought my short ribs and want to make this today, however every recipe I read about short ribs says to brown on all sides first before adding to the crockpot. Why didn't you include this step in your recipe?

Judith Hannemann said...

Chelsie it's not necessary for this one. The come out lovely, crusty and brown.

Danielle Cunico said...

How would you add carrots and potatoes to this recipe in the crock pot?

Judith Hannemann said...

I would just add them in with the short ribs Danielle. They should roast up nicely. I never do that so I really don't know what to tell you--when I cook veggies in the crock pot, I generally add a bit of water. You'd be safe doing it that way, but the ribs really wouldn't "roast" if you know what I mean. But it doesn't mean it wouldn't be delicious--more like a pot roast then.

~Terri said...

What could I use besides maple extract. I don't think it is practical to buy something that I would
only use for this recipe. The recipe sounds delish.


Judith Hannemann said...

Hi Terri--you could maybe skip that in the rub without too much flavor loss. Then just use more maple syrup to glaze it. That's really where the taste is.

Unknown said...

OMG - this looks AMAZING! I can't wait to make it and try it!! :)

Judith Hannemann said...

You won't be sorry!!! These are amazing even without the glaze and no work at all!!

iknowHim said...

This looks delish ... 1 question ... did you place the ribs bone down or meat side down?

Judith Hannemann said...

I usually place them bone side down, but sometimes they flip over during cooking. Great results though.

Karyn Xiong said...

I never knew you can use a slow cooker without any liquid. Just to clarify I would be putting the ribs in with nothing else but the dry rub and they'd still turn out tender?

Judith Hannemann said...

HI Karen--yes, you don't add any liquid. In the cooking process, liquid will accumulate (which I generally drain with this because it's primarily fat). They come out tender and juicy.

Carol Freeman said...

You only have these short ribs to cook on high is that correct?

Judith Hannemann said...

Yep, and no water either. Come out perfect. I rarely use low setting as I find high produces better results with most everything.

Angelina Williams said...

What do you serve with these?

Judith Hannemann said...

I usually serve them with either oven steak fries (or regular french fries) or mashed potatoes and a plain steamed veg. Keeps it simple and doesn't really mess with the nice full flavor of the ribs.

Angelina said...

Great thank you!

Judith Hannemann said...

YW :)

Unknown said...

Yum! Just made your recipe but used Country Style Boneless Pork Ribs and made half your recipe for the rub and used it all. Invest in the maple flavoring. It makes the ribs SO good and the house smells amazing. Plus, you WILL use this recipe again! It's that good!
Used my fat separator with the drippings and made gravy (without the fat, of course). Served with potatoes and salad. Great meal!

Judith Hannemann said...

Woo hoo!!!! Glad you loved it!


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