Crock Pot Honey Garlic Ribs

You won't believe how delicious these Crock Pot Honey Garlic Ribs turn out—I promise you're going to love them. The meat becomes unbelievably tender thanks to the magic of slow cooking, while the honey garlic sauce creates a sweet, glossy glaze that's so irresistible, everyone who tries it falls in love with it. And the best part? They're incredibly easy to make and only take a few minutes to prep. You won't believe how simple they are. So, let's make them!

Servings:6 servings

Prep Time: 15 minutes

Cook Time:6–7 hours plus 5 minutes to caramelize

Total Time:About 6 hours 20 minutes

Ingredients

2½ lb (1.1 kg) Baby Back or St. Louis pork ribs
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup (120 ml) honey
½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) ketchup
¼ cup (55 g) brown sugar
8 garlic cloves, finely minced
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon (5 ml) sesame oil (optional)
1 teaspoon (2 g) freshly grated ginger (optional)
½ teaspoon red pepper flakes (optional)
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) cold water
Fresh thyme or chopped parsley for garnish (optional)

Equipment You'll Need

6-quart (5.7 L) Crock Pot or slow cooker
Medium mixing bowl
Whisk or spoon
Kitchen tongs
Pastry brush
Baking sheet
Aluminum foil (optional)
Small saucepan

See 5 variations of the recipe at the end.

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Did You Know?

Did you know that slow cooker ribs can become so incredibly tender that many people think they've been smoked for hours? The secret behind that glossy, mouthwatering finish you see in so many photos actually doesn't happen inside the slow cooker. It comes during the final few minutes under the broiler, where the honey caramelizes into that irresistible sticky glaze that keeps everyone coming back for seconds.

Instructions

Let's get started! If your ribs still have the thin white membrane on the back, go ahead and remove it. Grab it with a paper towel for a better grip and gently pull it away. It doesn't add any flavor, and removing it helps the ribs become much more tender while allowing all those delicious seasonings to soak into the meat. Once that's done, pat the ribs completely dry with paper towels so the seasoning sticks really well.
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder. Sprinkle the seasoning mixture generously over both sides of the ribs, then rub it in with your hands until every inch is evenly coated. Don't forget the edges—every bite should be packed with flavor.
Now it's time to make that irresistible honey garlic sauce. In a medium bowl, whisk together the honey, soy sauce, ketchup, brown sugar, minced garlic, apple cider vinegar, sesame oil, grated ginger, and red pepper flakes if you're using them. Keep whisking until the brown sugar dissolves and everything comes together into a smooth, glossy sauce. You'll know it's ready when it looks rich and beautifully blended.
Place the ribs inside your Crock Pot. If they're too long, arrange them in a spiral around the sides of the slow cooker. Another great option is to cut the rack into sections of 4 or 5 ribs, making them easier to fit without stacking them. Pour about two-thirds of the sauce over the ribs, making sure they're coated as evenly as possible. Save the remaining sauce—you'll use it later to give the ribs that gorgeous restaurant-style finish.

Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, although LOW will give you the most tender results. As tempting as it is, try not to lift the lid during cooking since every peek lets heat escape and increases the cooking time. When the ribs are done, the meat should be incredibly tender and start pulling back slightly from the bones while still holding together.
Using kitchen tongs, carefully transfer the ribs to a foil-lined baking sheet. They will be extremely tender at this point, so handle them gently to keep them from falling apart. And whatever you do, don't throw away the cooking liquid! It's packed with flavor and will become the base for your delicious finishing sauce.
Pour the cooking liquid into a small saucepan and bring it to a gentle simmer over medium heat. Meanwhile, stir the cornstarch and cold water together until completely smooth. Slowly pour the slurry into the saucepan while whisking constantly. Continue cooking for 2 to 4 minutes until the sauce thickens into a glossy, slightly sticky glaze that's perfect for coating the ribs.
Preheat your oven to Broil. Keep the ribs on the foil-lined baking sheet for easy cleanup, then generously brush each rack with the thickened sauce. Make sure to coat every side so each rib develops an even, shiny glaze that's worthy of your favorite barbecue restaurant.
Place the baking sheet under the broiler for 3 to 5 minutes. Keep a close eye on the ribs because the honey can caramelize—and burn—very quickly. Since every oven is a little different, don't walk away. You'll know they're ready when the glaze is bubbling, beautifully glossy, slightly sticky, and lightly caramelized around the edges.
That's it! Remove the ribs from the oven and brush them with one more layer of the warm sauce for even more flavor and shine. Garnish with fresh thyme or chopped parsley if you'd like, then let the ribs rest for about 5 minutes so the juices can settle. Serve them with creamy mashed potatoes, coleslaw, mac and cheese, or your favorite side dish, and enjoy every bite of these irresistible Crock Pot Honey Garlic Ribs!

Ingredient Substitutions

Baby Back Ribs: If you can't find Baby Back ribs, you can also use St. Louis-style ribs or Spare Ribs. Just keep in mind that the meatier cuts may need an extra 30 to 60 minutes of cooking time.
Honey: No honey? No problem! You can swap it for maple syrup or agave nectar in the same amount. The flavor will be a little different, but it'll still be absolutely delicious.
Soy Sauce: If you're trying to cut back on sodium, use low-sodium soy sauce or tamari instead.
Brown Sugar: If you're out of brown sugar, use dark cane sugar or mix white sugar with 1 teaspoon of molasses.
Ketchup: You can replace it with a mild BBQ sauce if you're looking for a smokier flavor.
Fresh Garlic: If you don't have fresh garlic, use 2 teaspoons of garlic powder (6 g). The flavor won't be quite as bold, but it'll still taste great.
Apple Cider Vinegar: Rice vinegar or fresh lemon juice work just as well for adding a little acidity.
Sesame Oil: If you don't have any on hand, simply leave it out. The recipe will still turn out fantastic.
Fresh Ginger: You can substitute ½ teaspoon ground ginger (1 g), or simply skip it if you don't have any.
Cornstarch: If you're out of cornstarch, you can thicken the sauce with all-purpose flour mixed with cold water, although the texture will be slightly different.

Prep Tips

Remove the membrane: Before you start cooking, take a minute to remove the membrane from the back of the ribs. It really does make a difference—they'll turn out much more tender and absorb the sauce better.
Don't be shy with the garlic: Fresh garlic is one of the stars of this recipe, so use it freshly minced whenever possible for the best flavor.
Marinate if you have time: If your schedule allows, let the ribs rest with the seasoning and some of the sauce in the refrigerator for about an hour before cooking.
Use the sauce in two stages: Always save some sauce for the end. That's the secret to getting that glossy, flavorful glaze.
Thicken the sauce: Don't skip this step. Reducing the cooking liquid creates a sauce that clings beautifully to every bite.
Finish under the broiler: Those few minutes under the broiler make all the difference, giving the ribs that sticky, caramelized finish you'd expect from a great barbecue restaurant.
Let them rest: Don't forget to let the ribs rest for about 5 minutes before serving so the juices can redistribute and the meat stays nice and juicy.

Common Mistakes (What Not to Do)

Leaving the membrane on: If you skip removing it, the ribs will be tougher and the seasoning won't penetrate the meat as well.
Using all the sauce at the beginning: Always save some for the end so your glaze stays rich, shiny, and full of flavor.
Not cooking them long enough: Don't rush the process. Be patient—it'll be worth it. Great ribs need several hours to become fall-off-the-bone tender.
Cooking only on HIGH: While HIGH works in a pinch, you'll get the best texture by cooking the ribs low and slow.
Skipping the sauce-thickening step: If you serve the cooking liquid as-is, it'll be too thin and won't coat the ribs properly.
Walking away from the broiler: This is really important. Never leave the ribs unattended under the broiler because the honey can burn in just a couple of minutes, depending on your oven.
Adding too much salt: Remember that soy sauce already brings plenty of salt to the recipe, so taste the sauce before adding any extra.
Opening the slow cooker too often: Resist the temptation to lift the lid. Every time you do, heat escapes and the cooking time gets longer.

FAQ

Can I use beef ribs instead? Absolutely! Just keep in mind that beef ribs usually need a little more cooking time, and they'll have a richer, heartier flavor.
What type of ribs work best? Baby Back ribs are the most tender, but St. Louis-style ribs are another excellent choice.
Can I make them a day ahead? Yes! They actually taste even better the next day because the flavors have more time to develop.
Can I freeze them? Definitely. Freeze the ribs with the sauce in an airtight container for up to 3 months.
How do I reheat them? The best way is to cover them with foil and warm them in a 300°F (150°C) oven for about 20 minutes, or until heated through.
Is the sauce very sweet? Not at all. The soy sauce, garlic, and vinegar balance the sweetness of the honey beautifully, so don't worry.
Can I skip the broiler step? Yes, you can, and they'll still be delicious. That said, the broiler gives the ribs that gorgeous caramelized finish that makes them look even more irresistible.
What sides go well with these ribs? There are plenty of great options! Try them with mashed potatoes, mac and cheese, coleslaw, corn on the cob, baked potatoes, or roasted vegetables.
How do I know when they're done? The meat should be incredibly tender and start pulling away from the bones while still holding together.
Can I make them spicy? Absolutely! Just stir in some red pepper flakes, a little sriracha, or a few dashes of your favorite hot sauce into the honey garlic mixture.

Storing & Reheating

Refrigerator: Store the ribs along with the sauce in an airtight container in the refrigerator for up to 4 days without any problems.
Meal Prep: If you're making this recipe ahead of time for the week, it's a great idea to save a little extra sauce on the side. Add it when reheating to bring back that rich, glossy glaze.
Freezing: You can also freeze the ribs with the sauce for up to 3 months in a well-sealed freezer-safe container or bag. Just remember to thaw them overnight in the refrigerator before reheating.
Reheating in the Microwave: This is definitely the fastest option. Place a serving on a microwave-safe plate, add a little extra sauce, cover to prevent splatters, and heat for 2 to 3 minutes, stirring the sauce halfway through.
Reheating in the Oven: This is the best method and gives the tastiest results. Place the ribs in a baking dish, add a little extra sauce, cover with foil, and bake at 325°F (165°C) for 20 to 25 minutes. If you'd like to bring back that beautiful caramelized glaze, finish them under the broiler for 2 to 3 minutes—but keep a close eye on them.

Serving Suggestions

Serve these ribs with creamy mashed potatoes—it's the perfect way to enjoy every last drop of that amazing honey garlic sauce.
Pair them with a fresh, crunchy coleslaw for the perfect balance of flavors and textures.
They're also delicious with homemade mac and cheese or a side of baked potatoes.
For drinks, enjoy them with a glass of iced tea, homemade lemonade, or a cold lager beer.
For dessert, you can't go wrong with vanilla cheesecake, a warm apple crisp, or a classic peach cobbler.

For Kids and Teens

Serve the ribs with oven-baked fries and sweet corn for a meal kids are sure to love.
Shred the meat and use it to make sliders with soft buns and melted cheddar cheese—they're always a hit.
You can also serve the shredded meat over white rice with a little extra sauce for an easy-to-eat rice bowl.
For drinks, offer homemade lemonade, apple juice, or fresh fruit-infused water.
For dessert, think brownies, chocolate chip cookies, or a scoop of vanilla ice cream.

Recipe Variations

Spicy Honey Garlic Ribs: If you love a little heat, add 1 or 2 tablespoons of sriracha or a pinch of red pepper flakes to the sauce for a bold, spicy kick.
BBQ Honey Garlic: Simply swap the ketchup for your favorite BBQ sauce to create a smokier flavor and an even stickier glaze.
Pineapple Honey Garlic: This one's one of my favorites! Add ½ cup (120 ml) of pineapple juice and a few pineapple chunks while the ribs cook for a delicious tropical twist.
Orange Honey Garlic: Stir in the zest and juice of one orange to create a brighter, citrusy version that's fresh and incredibly aromatic.
Asian-Inspired: If you enjoy Asian-inspired flavors, add a little extra fresh ginger and sesame oil, then finish the ribs with sesame seeds and chopped green onions before serving. You're going to love them!

Nutrition Information (Per Serving)

Calories: 560
Protein: 31 g
Total Fat: 34 g
Saturated Fat: 12 g
Carbohydrates: 28 g
Sugars: 24 g
Fiber: 0.5 g
Sodium: 980 mg
Cholesterol: 120 mg
Potassium: 540 mg

Tastes of La Paz.