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Honeyed BBQ ribs in the slow cooker recipe

Honeyed BBQ ribs in the slow cooker recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

Spare ribs are coated in a honey, mustard, maple syrup and soy sauce mixture. Slow cooking them for 5 hours makes the meat so much more tender.

388 people made this

IngredientsServes: 6

  • 300ml beef stock
  • 2 tablespoons mustard
  • 4 tablespoons honey
  • 125ml water
  • 4 tablespoons BBQ sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons maple syrup
  • 1.3kg pork ribs

MethodPrep:10min ›Cook:5hr ›Ready in:5hr10min

  1. In the slow cooker, mix together the stock, mustard, honey, water, BBQ sauce, soy sauce and maple syrup. Slice ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef stock to compensate.
  2. Cover, and cook on High for 5 hours, or until the meat falls easily from the bones.

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Reviews & ratingsAverage global rating:(403)

Reviews in English (309)

by Ron

I've only rated one other dish 5*.Came out absolutely perfect. Only observation was that I checked them at the 4hr mark and they were ready. Had I waited 5 hrs, they would have been mush in the bottom of the pot. What flavor!!! Made them again, this time I put them under the broiler for a few minute after I took them out of the crock (after 4hrs). They were tender - but dry. Guess I won't do that again (the broiler part).-05 Mar 2007

by JenG

I substitute ribs for thick, boneless pork chops and they always taste amazing. After cooking, I strain the liquid into a sauce pan. Then. I mix 2tbsp corn starch to 2 tbsp cold water, add it to the liquid, and bring to a boil until thick (about five minutes). It makes for a WONDERFUL sauce to pour over the pork chops - guests love it every time!-19 Jun 2006

Slow Cooker Pork Ribs

You have got to try cooking pork ribs in the slow cooker as they cook to be incredibly tender and flavorsome.

By the time you serve the ribs, the meat will be so tender that it will melt in your mouth. The marinade has a subtle bite and delivers a massive amount of flavor that compliments the pork well.

A single batch of these ribs should feed roughly four people. You can easily double or triple the recipe if you need to feed more. Side dishes are also a great way of feeding a crowd.

Hot Honeyed Spare Ribs

It was my turn to pick the recipe for the week. Boo-yah! No healthy eating and/or vegetables up in this hizzy! And if you thought that my recipe choice was well thought out and done with thorough research you are just nothing but Chris Brown wrong. I picked this type of recipe out because I had a package of ribs in my freezer and was completely over eating anything that involved chicken or ground beef. I chose this particular recipe because I googled rib recipe images and it caught my eye. I’m easy that way (insert whore joke here, I don’t mind). I also have to admit that I don’t watch Food Network television so the only thing I really know about Sandra Lee is that she apparently likes the alky-haul. Whatevs, I’m not judging. I save my judging for bloggers that end up on video because whoa, seeing that fake shit makes me so uncomfortable. Just type your words, fixate on your husband’s ass and stay off of video because YOU. CANNOT. ACT.

So yeah. RIBS. I finally looked at the recipe after it was all settled between Robyn and I that it was going to be the recipe we would do together. And that’s when I realized that I didn’t have all of the ingredients that I needed. I also didn’t know what one of the ingredients was. Chili Garlic sauce. The fuck? I had to google it. And I did find out that you can buy the stuff at Walmart, but Rick was going in a different direction (I was having him pick the stuff up while he was out). I told him that any brand would do as long as it was Chili Garlic Sauce.

I ended up with this. Apparently Rick is dyslexic. But I don’t think that it matters. We’re trying to eat a little healthier (says she who picked ribs) so I had him get the lighter dressing.

This is my homemade broiler (cookie rack/cookie sheet). I had a beautiful one that I gave to the thrift store because I never used it. I hate broiling anything because I usually burn foods (I get bored and walk away) or it makes a mess of my oven. Blech, to the broiling. You’ll see why I changed my mind about broiling at the end of this entry.

I’m also easing up on the sugar in this house. We use Splenda when we can and this is our favorite brand of “artificial” honey. It’s sold at Walmart and it’s cheap.

I just threw all of the ingredients in a measuring cup (that’s a two cup one) because measuring honey is a pain in the ass so I started with it in the bottom. I knew that once I mixed it all up it would come out easily with a spatula and save me from a sticky mess.

Once I dumped it all over my pre-broiled ribs (crock pot was sprayed with cooking spray, of course) I was pretty sure this recipe was going to be a total flop. When I walked past it I would try to baste it because I was worried that the meat would have no flavor. I can honestly say that I was getting PISSED that I wasted good money on a shitty recipe. After I splashed myself with the sauce for the third time I said the hell with it and walked away.

And that’s when things started to get good. I should have left it the hell alone from the very beginning and let it do its thing!

Once cooked, my runny mess turned into a delicious sauce. And the ribs came off the bone like butter.

Crappy picture by my husband. I was too busy shoving my piehole with this deliciousness to even bother taking a picture. I like some spice to my food. Not a lot because I don’t want to have my taste buds burned off, or have to suck down Tums or Prilosec after I eat. This had just enough heat to let me know it was there, but it was really about the flavor. Everyone in the house liked this (except my mother who does not eat ribs, weirdo).

It will definitely be in the mealtime rotation because it’s a great way to do ribs when you can’t do them on the grill. Just follow the directions, have a little faith and don’t mess with ’em!

Robyn’s take:

I will be honest with y’all, when I looked at the list of ingredients and saw Catalina dressing on there, I was like “Uh… really?” Because while I like Catalina dressing on a salad (it’s what I always get at a salad bar!), I wouldn’t have guessed it to be a terrific ingredient when it comes to ribs. But then, I rarely make ribs and when I do, I toss them in the crock pot with BBQ sauce and call it good enough, so what do I know?

First of all, the recipe calls for “baby back ribs, cut in 1/2.” This sent me into a slight tizzy because we had ribs in the freezer – ribs from our very own pigs – but what was the difference between those ribs and baby back ribs? I decided to look at baby back ribs at the grocery store, and if there was some huge, visible difference between those and what we had on hand, I’d go with the baby back ribs. Well, I couldn’t find anything labeled “baby back ribs” at the grocery store, so using our own ribs was what I ended up doing.

Gratuitous ingredients shot:

(The low-sodium soy sauce is missing from this picture.)

Like Nance, I had no idea what Chili Garlic Sauce was. I got in my head that it was something I’d find in the marinade section. So I stood there for about ten minutes looking and looking for something that said Chili Garlic Sauce on it, and nothin’. I was getting frustrated and on the verge of texting Nance to be all “WTF?” when I remembered that I have a smart phone, so I Googled around and found that I’d do better off looking in the Asian section. I looked, and whattaya know, there it was. I think it’s funny that Nance and I both ended up with the exact same brand. Same brand of dressing, too! Here’s a handy tip when it comes to dressings (same holds true for cheeses) : reduced calorie is fine, but for god’s sake, don’t ever buy the fat free stuff. It tastes like plastic, and I am not even kidding you.

I actually had to broil my ribs in two batches, because I ended up with more than four pounds of ribs (and also, they weren’t cut in half like the recipe called for because I could only imagine that I’d have hacked my thumb off in the process).

I do actually have a broiling pan, aren’t you jealous? I’ve used it maybe three times, ever.

Nance’s idea of using a big measuring cup to mix up the sauce is a good one – I didn’t think of that, so I mixed everything up in a smallish bowl while the first batch of ribs were broiling. Then as I put each section of ribs into the crock pot, I poured some sauce over each, front and back, so I wouldn’t need to do any stirring.

I was afraid that the sauce wouldn’t thicken up, but right around 3 hours, it got nice and thick. I took my ribs out at the 3 1/2 hour mark to let them cool a bit, while I made our side dishes (rice and veggies).

As you can see, I put some of the sauce over my rice.

The verdict? Really, really good. Both Fred and I liked it a LOT. We don’t eat ribs very often, and in the past we’ve only eaten them because we had them in the freezer. I don’t know that we’re going to eat ribs more often in the future, but when we have them (I believe we’ve got another couple of packs of ribs left over from the previous pig), this is going to be the go-to recipe.

I love that we’re going to probably get another two meals out of this. The best part of living in a house with two people? You don’t have to cook as often!

Two thumbs up to the ribs. Obviously Nance needs to pick our recipes more often!

PS: I think a heaping tablespoon of minced garlic would have been a nice addition, too.

Slow Cooker BBQ Ribs

These slow cooker BBQ ribs are easy to make, mouth watering, and fall-off-the-bone tender! I’m a big fan of tender and juicy BBQ, especially when it’s been cooked slowly over a charcoal grill all day. Smoky, delicious, and oh-so-good.

But, for those days where grilling isn’t possible (or you’re just feeling too lazy), a slow cooker — with a hint of broiler at the end — can be your best friend.

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These slow cooker BBQ ribs are easy to make, mouth watering and fall-off-the-bone tender! The beauty of them, is that they only take five to ten minutes to prep and then it’s basically “set it and forget” for the next six hours.

I included my homemade BBQ sauce in this recipe — it’s super duper simple to throw together. So simple, in fact, you may never buy the bottled stuff again!

That said, I usually keep a bottle of BBQ sauce in my pantry at all times (why not), so go ahead and use that guilt-free if you prefer!

I mean, who doesn’t love a good slow cooker dinner, right?

(PS: I got little overzealous with the butter on those steamed green beans. Butter! Mmm…)

  • 6 tbsp thickish honey
  • 3 heaped tbsp oyster sauce
  • ¼ tsp chilli flakes
  • 4 whole star anise
  • ¼ tsp salt
  • ¼ tsp black peppercorns
  • 4 cloves garlic
  • 1.5kg/3lb 5oz meaty pork ribs

To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.

Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.

Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.

Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.

Fall Off the Bone Crockpot Cola Ribs

Fall Off the Bone Crockpot Cola Ribs are so ridiculously easy with limited ingredients and tossed in the slow cooker. Great for busy days anytime of year. Serve with mashed potatoes, green beans or baked beans on the side for a great family meal.

Fall Off the Bone Crockpot Cola Ribs are one of those recipes where everyone in the family is begging for more… no matter how much I make, it never seems to be enough. It is just that good. Ribs can be on the spendy side when feeding a family. I always look for sales and freeze multiple racks for later use. You can freeze baby back ribs for about 4 months, although they never last that long.

These ribs fall of the bone, hence the name. I had the hardest time getting photos because of it. They really do fall apart and the bone comes off completely clean. Certain types of ribs, my 2 year old has had a time chewing but these will melt in the mouth and she eats them up no problem.

Notice that I wait to put BBQ sauce until after cooking. You can place BBQ sauce into the crockpot while cooking but I find it is sort of useless. Let the ribs cook and marinate in the cola all day and bring in the BBQ flavoring you like when serving.

Crock Pot Spare Ribs

  • 4 lbs spare ribs
  • 1½ TBSP brown sugar
  • 1 TBSP smoked paprika (regular is fine if that’s what you have)
  • 1 TBSP garlic powder
  • 1½ tsp ground cumin
  • 1½ tsp ground black pepper
  • 1 tsp coarse salt
  • 1 tsp chili powder
  • barbecue sauce (optional)
  1. Pat ribs dry, and cut them into sections so they’ll fit in the slow cooker.
  2. Combine seasonings in a bowl, and rub mixture all over ribs.
  3. Place ribs in the slow cooker, meat-side down.
  4. Cook for 8-10 hours on low, or for 4-5 hours on high.
  5. Before serving, brush with barbecue sauce if desired.

Slow Cooker Ribs with Homemade BBQ Sauce

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Enjoy ribs at any time of the year with this recipe for slow cooker ribs with homemade BBQ sauce! Slathered with this special homemade bbq sauce and slow cooked for hours, no one will be able to resist these ribs! And more than anything, it is so cool that one can make ribs in a slow cooker/crock pot and just do it ‘set-it-forget- it style!

‘I want my baby back, baby back, baby back….’ I’m pretty sure you can finish that jingle! BABY BACK RIBS! Everyone wants their baby back ribs, right?

But what happens with you don’t feel like dealing with lugging out and setting up the grill but still want ribs? Bust out the slow cooker my friends (and if you read my last post on 5 ingredient green beans and beef, you’ll know that my slow cooker/crock pot just broke, so I purchased this one so I could make this recipe again!)

It’s confession time…I’ve never made ribs before! Have I enjoyed eating ribs? Heck yeah! But have I ever ventured into the ‘making ribs’ world? No sirry! I always thought it was something I needed to leave to the masters.

Last year my husband went through a phase where he watched hours of this show called BBQ Pitmasters on Destination America. I’d come home and there would conveniently be a marathon on, so of course I had to watch too! I saw as all the pit masters try to find the perfect balance of sweet, spicy, savory, juicy, and create award winning bbq. It was fascinating! The passion they all shared for cooking meat was remarkable.

So when I received baby back ribs from Omaha Steaks to work with, I channeled my inner pit boss and came up with a recipe. I’m pleased to say I think this recipe will knock your socks off. Not knock your socks off in an ‘omg that’s so spicy’ way, but in an ‘omg this is bbq I can make at home?’ way.

All you do is make your homemade bbq sauce that you’ll slather on the ribs (this homemade bbq sauce is the bomb, it would be perfect over chicken or any other kind of pork), then you’ll line your slow cooker with aluminum foil and place your ribs in and let them cook. Come back in 6 hours, and you’ll have irresistible, delicious, fall off the bone ribs! The best part is the sauce can be made any time ahead of time, so if you have a few extra moments on the weekend and want to make the bbq sauce, all you then have to do is remove the sauce from the fridge, brush it on to the ribs, and you’re ready to go.

30 BBQ Recipes for a Month of Great Cookouts

June: the month of no-school, no sweaters, and as little indoor cooking as possible. By the time August rolls around, we all get a little backyard-BBQ fatigue, but June sees us eager to throw just about everything in reach over the coals or into the smoker (and occasionally in the slow cooker). So here, while you’re still psyched about hanging around the patio with tongs, we give you 30 (that’s right, a whole month) great BBQ recipes.

1. Easy BBQ Baby-Back Pork Ribs

This oven-to-grill method can be done in stages, so it’s pretty much no sweat. First, coat the ribs all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, and brush with sauce. Get our Easy BBQ Baby-Back Pork Ribs recipe.

2. BBQ Chicken Pizza

Pizza topped with chicken and barbecue sauce is a tasty departure from a traditional tomato-sauce-and-cheese-topped pie. But smoked Gouda cheese, mozzarella, shredded chicken, slices of red onion, and an easy homemade sauce make this one of the best pizzas possible. Get our BBQ Chicken Pizza recipe.

3. Smoky-Sweet BBQ Beef Short Ribs

Start with a sweet, spicy rub to coat the meat, and let it sit while you make the smoky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish on the grill, slathering them with sauce until they’re slightly charred. Get our Smoky-Sweet BBQ Beef Short Ribs recipe.

4. Easy Slow Cooker BBQ Beef Brisket

Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Get our Easy Slow Cooker BBQ Beef Brisket recipe.

5. Maple-Mustard BBQ Chicken

Note the ease (and potential for a stay-cool kitchen) of this recipe, in which—unlike traditional barbecue sauces—no simmering on the stove is necessary. Just mix all the ingredients together and brush on the chicken as it cooks. Get our Maple-Mustard BBQ Chicken recipe.

6. Basic BBQ Chicken

This is our summer go-to, and should become yours. After you’ve made it a few times you’ll have it pretty much memorized, ready to whip out at the drop of an impromptu backyard bet-together. Get our Basic BBQ Chicken recipe.

7. Shortcut BBQ Brisket

“Crutching,” i.e. wrapping BBQ brisket midway through the cooking, hurries things up and helps keep the meat juicy. As if that weren’t enough, you can also inject your brisket to give it more flavor. Get our Shortcut BBQ Brisket recipe.

8. Mexican BBQ Chicken

The marinade for this recipe (inspired by Mexico’s pollo al carbon, chickens marinated and cooked on huge charcoal grills) contains achiote paste, chopped cilantro, jalapeños, garlic, lime, and orange juice. Get our Mexican BBQ Chicken recipe.

9. BBQ Bacon Turkey Burgers

Turkey burgers get a bold makeover, with smoky sauce, red onion, and soy, on buns with crispy bacon slices and bread-and-butter pickles. If you’re averse to bacon, feel free to leave it off—there’ll be plenty of flavor without it. Get our BBQ Bacon Turkey Burgers recipe.

10. Bourbon-Bacon BBQ Chicken

Bacon slow-cooked with onions, spiked with a shot of bourbon, gives otherwise ordinary grilled chicken new life. Get our Bourbon-Bacon BBQ Chicken recipe.

11. Sweet Soy-Glazed BBQ Chicken

This alternative to regular BBQ chicken has lots of Asian personality. Marinate the chicken in brown sugar, soy sauce, sake, and garlic, then whisk together a basting sauce that uses the same ingredients plus pineapple juice and vinegar. Get our Sweet Soy-Glazed BBQ Chicken recipe.

12. Adobo-Marinated BBQ Chicken

This Mexican-style barbecued chicken recipe calls for soaked ancho and guajillo chiles, with cumin, ginger, and a little water, blended to make a smooth paste. Toss chicken in the marinade and refrigerate, or grill right away. Get our Adobo-Marinated BBQ Chicken recipe.

13. Slow Cooker BBQ Beef Sandwiches

Take a bone-in pot roast, some ketchup, brown sugar, garlic, apple cider vinegar, Worcestershire, paprika, chili powder, and about 5 hours in the crockpot and you’ve got the fixings for some amazing sandwiches. Get our Slow Cooker BBQ Beef Sandwiches recipe.

14. Tangy Bourbon BBQ Chicken

This sauce starts with a tomato base, then adds bourbon, dark brown sugar, molasses (for sweetness), and chili powder (for a little bit of heat). After about 30 minutes of simmering, it’s ready to brush on chicken on the grill. Get our Tangy Bourbon BBQ Chicken recipe.

15. Grilled Chicken with Nectarine BBQ Sauce

This fruity twist on standard barbecue sauce is great with pork tenderloin or chops, or slathered on grilled chicken. Nectarines cook down with onions, ketchup, brown sugar, and chipotles. Get our Grilled Chicken with Nectarine BBQ Sauce recipe.

16. Smoked BBQ Baby Back Ribs

If you don’t have a smoked, turn your kettle grill into an impromptu one for these classic ribs, rubbed with sugar and spices. Get our Smoked BBQ Baby Back Ribs recipe.

17. Hickory Smoked Chicken

Hickory chips provide sweet smoke agreeable to chicken. Use a backyard smoker, if you’re lucky enough to have one, or improvise with a kettle grill. Get our Hickory Smoked Chicken recipe.

18. White BBQ Sauce

Mayo-based BBQ sauces are traditional in Alabama. This one’s great with smoked chicken, or as a super-tasty dressing for chicken salad. Get our White BBQ Sauce recipe.

19. Basic BBQ Sauce

Why buy sauce when you can easily make your own? In just 45 minutes, you can turn ketchup, brown sugar, garlic, cider vinegar, Worcestershire, and a few spices into something memorable. Get our Basic BBQ Sauce recipe.

20. Chipotle-Nectarine BBQ Sauce

There are few things better than ripe summer stone fruit. Here, sweet and tangy nectarines meet chipotle chiles in a sauce with seasonal bite. Get our Chipotle-Nectarine BBQ Sauce recipe.

21. Bourbon-Bacon BBQ Sauce

Play around with the ingredients: a little more bourbon, a tad less vinegar, different spices, or ditch the sugar for agave, honey, or maple syrup. This is great on ribs, but has almost endless uses. Get our Bourbon-Bacon BBQ Sauce recipe.

22. BBQ Pumpkin Seeds

If BBQ potato chips are hard to resist, these spiced nuts are impossible to put down. They’re best warm form the oven. Get our BBQ Pumpkin Seeds recipe.

23. Big-Time BBQ Rub

Use this well-rounded, all-purpose rub on a wide variety of grilled and smoked meats. Make up a big batch and store in an airtight container to last through the summer. Get our Big-Time BBQ Rub recipe.

24. BBQ Chicken and Coleslaw Potato Skins

Roast chicken, homemade BBQ sauce, and coleslw meet up in crisp, delicious potato skins—perfect for a party or summer potluck Get our BBQ Chicken and Coleslaw Potato Skins recipe.

25. Grilled Nectarine Crumble

The flavor of ripe nectarines intensifies on the barbecue. Top them with buttery pecan-and-brown-sugar crumble topping and brush with honeyed brandy and you’ve got the most intriguingly sophisticated dessert ever to grace a backyard BBQ. Get our Grilled Nectarine Crumble recipe.

26. Corn-Husk Grilled Halibut with Charred Corn Salsa

Fish wrapped in fresh corn husks steams on the barbecue. It’s perfect accompaniment? Grilled corn kernels with charred jalapeños, red onion, lime, and cilantro. Get our Corn-Husk Grilled Halibut with Charred Corn Salsa recipe.

27. Maple-Mustard BBQ Salmon

Grilling is the best way to cook salmon, and this sweet-tangy glaze of maple syrup and mustard complements its flavot. Making the sauce right on the grill means you don’t even have to fire up the stove. Get our Maple-Mustard BBQ Salmon recipe.

28. Grilled Sweet Corn

Take it outside—to the barbecue. Grilling corn brings out a complex sweetness, enhanced by notes of caramelization and sear. Get our Grilled Sweet Corn recipe.

29. BBQ Pizza Dough

Tossing fresh dough on the barbecue is a revelation—it’s as close as most of us will ever get at home to approaching that chewy, slightly charred crust of Neapolitan fame. Get our BBQ Pizza Dough recipe.

30. Grilled Lime Pound Cake

A great way to end a summer BBQ: with thick grilled slices of lime-infused pound cake. Top with homemade Raspberry-Kirsch Sorbet and toasted coconut. Get our Grilled Lime Pound Cake recipe.

Grilled Barbecue Spare Ribs

There&rsquos nothing better than a great rack of ribs. Grilled Barbecue Spare Ribs are dry rubbed, roasted to make them tender, then grilled with barbecue sauce for that fall-off-the-bone for a melt-in-your-mouth experience.

Not all spare ribs are created equal. Do you know where your ribs came from? Do you know about the farm they came from and the living conditions of the animal? What about what the animal was fed? These are all questions you need to ask when buying ribs.

4th of July is fast approaching and it does also happen to be National Barbecue Spareribs day so I would be doing you a dis-service by not sharing my grilled ribs recipe. First I dry rub them, pour over some barbecue sauce, then they are roasted for 1 1/2 hours.

After roasting, I cover the ribs in my signature homemade barbecue sauce (<click text for link). The sauce is sweetened with pineapple juice which give it amazing flavor. They are then grilled to caramelize the barbecue sauce. This will give them a lovely smoky BBQ flavor.

For an amazing grilled corn recipe, check out the link below.

I&rsquove been making ribs this way for a few years now and it&rsquos a must eat in our house for this National day of barbecue. Happy 4th of July.

If you&rsquove tried these Barbecue Spare Ribs or any other recipe on the blog then don&rsquot forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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