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Serves 4

Ingredients

• 4 kg pork baby back ribs or spare ribs, cut into 3 or 4 sections
• 1 teaspoon fine salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Method

1. Prepare the ribs. Pat the ribs dry with kitchen paper. Turn them bone-side up and slide a blunt knife under the edge of the thin membrane. Pull the membrane away with a piece of kitchen paper for grip. Removing it allows the seasoning and sauce to reach the meat more effectively.
2. Season. Combine the salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub the mixture over both sides of the ribs.
3. Make the sauce. In a bowl, whisk together the honey, soy sauce, garlic, apple cider vinegar, tomato paste, ginger, red pepper flakes, and sesame oil.
4. Arrange the ribs. Place the rib sections in the slow cooker. Stand them upright around the edge if necessary, or arrange them in overlapping layers. Pour the sauce over the ribs and turn them once so the surfaces are coated.
5. Cook. Cover and cook on LOW for 6 to 8 hours , or on HIGH for 3½ to 4½ hours . The ribs are ready when the meat is tender and a fork can separate it easily from the bone. Do not start with frozen ribs.
6. Check the temperature. Insert an instant-read thermometer into the thickest part of the meat without touching the bone. Pork is safe at 63°C after a three-minute rest, but ribs are generally more tender at a higher internal temperature because the connective tissue has had more time to soften.
7. Reduce the sauce. Transfer the ribs carefully to a foil-lined baking tray. Pour the liquid from the slow cooker into a saucepan. Skim off excess fat if required. Mix the cornflour with the cold water to make a smooth slurry, then whisk it into the saucepan.
8. Bring the sauce to a gentle simmer over medium heat. Cook for 2 to 4 minutes, stirring continuously, until thick enough to coat the back of a spoon.
9. Glaze the ribs. Brush the thickened sauce over the ribs. For a darker finish, place the tray under a hot grill or broiler for 2 to 4 minutes. Watch closely because honey can burn quickly.
10. Rest and serve. Rest the ribs for 5 minutes. Brush with any remaining glaze, then garnish with spring onions and sesame seeds. Serve with rice, steamed broccoli, slaw, or roasted vegetables.

Slow Cooker Honey Garlic Pork Ribs

These slow cooker honey garlic pork ribs are cooked until tender, then finished with a concentrated glaze made from honey, garlic, soy sauce, vinegar, and ginger. The slow cooker handles the main cooking time, while a short finishing step under the grill or broiler gives the ribs a darker, stickier coating.

Use baby back ribs or spare ribs. Baby back ribs are usually leaner and may finish slightly sooner. Spare ribs are larger and meatier and may need the full cooking time.

JUMP TO RECIPE

Recipe

Serves

4

Times

• PREP: 20 minutes
• COOK: 7 hours
• TOTAL: 7 hours 20 minutes

Ingredients

For the ribs

• 1.4 kg pork baby back ribs or spare ribs, cut into 3 or 4 sections
• 1 teaspoon fine salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

For the honey garlic sauce

• 120 g honey
• 80 ml low-sodium soy sauce
• 6 garlic cloves, finely minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 tablespoon finely grated fresh ginger
• ½ teaspoon red pepper flakes, or to taste
• 1 tablespoon sesame oil

For finishing

• 1 tablespoon cornflour or cornstarch
• 2 tablespoons cold water
• 2 spring onions, thinly sliced
• 1 teaspoon sesame seeds

Equipment

• 5- to 6-litre slow cooker
• Small saucepan
• Baking tray
• Foil
• Grill or broiler, optional
• Instant-read thermometer, recommended

Method

1. Prepare the ribs. Pat the ribs dry with kitchen paper. Turn them bone-side up and slide a blunt knife under the edge of the thin membrane. Pull the membrane away with a piece of kitchen paper for grip. Removing it allows the seasoning and sauce to reach the meat more effectively.

2. Season. Combine the salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub the mixture over both sides of the ribs.

3. Make the sauce. In a bowl, whisk together the honey, soy sauce, garlic, apple cider vinegar, tomato paste, ginger, red pepper flakes, and sesame oil.

4. Arrange the ribs. Place the rib sections in the slow cooker. Stand them upright around the edge if necessary, or arrange them in overlapping layers. Pour the sauce over the ribs and turn them once so the surfaces are coated.

5. Cook. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3½ to 4½ hours. The ribs are ready when the meat is tender and a fork can separate it easily from the bone. Do not start with frozen ribs.

6. Check the temperature. Insert an instant-read thermometer into the thickest part of the meat without touching the bone. Pork is safe at 63°C after a three-minute rest, but ribs are generally more tender at a higher internal temperature because the connective tissue has had more time to soften.

7. Reduce the sauce. Transfer the ribs carefully to a foil-lined baking tray. Pour the liquid from the slow cooker into a saucepan. Skim off excess fat if required. Mix the cornflour with the cold water to make a smooth slurry, then whisk it into the saucepan.

8. Bring the sauce to a gentle simmer over medium heat. Cook for 2 to 4 minutes, stirring continuously, until thick enough to coat the back of a spoon.

9. Glaze the ribs. Brush the thickened sauce over the ribs. For a darker finish, place the tray under a hot grill or broiler for 2 to 4 minutes. Watch closely because honey can burn quickly.

10. Rest and serve. Rest the ribs for 5 minutes. Brush with any remaining glaze, then garnish with spring onions and sesame seeds. Serve with rice, steamed broccoli, slaw, or roasted vegetables.

Tips

• Do not add extra water. The ribs release moisture as they cook, and the sauce is intended to reduce after cooking.
• Keep the lid closed. Repeatedly removing the lid lowers the temperature and can extend the cooking time.
• Avoid overfilling. Arrange the ribs so the slow cooker is no more than two-thirds full and the lid closes securely.
• Use low-sodium soy sauce if you prefer a less salty glaze. Standard soy sauce can be used, but reduce the added salt in the dry rub.
• Finish under the grill or broiler carefully. The glaze contains honey and may darken rapidly.
• Use a thermometer near the end of cooking. Insert it into the meat rather than against the bone for a more reliable reading.
• Handle the ribs carefully. Very tender ribs may separate from the bone when transferred. Use wide tongs or a flat spatula.
• Reserve the cooking liquid. It contains the main flavour of the dish. Reduce only the amount needed for glazing and discard any unused sauce that has been in contact with raw pork unless it is thoroughly boiled.

The cooking range follows the standard slow-cooker approach used in comparable rib recipes, including the 6-to-8-hour LOW setting described in this slow cooker rib recipe.

Variations

Spicy

Increase the red pepper flakes to 1 teaspoon and add 1 tablespoon of sriracha or another hot sauce to the glaze.

Orange garlic

Replace 2 tablespoons of the vinegar with orange juice and add 1 teaspoon of finely grated orange zest. The sauce will be sweeter and more aromatic.

Ginger sesame

Use 2 tablespoons of grated ginger and add 1 tablespoon of toasted sesame seeds immediately before serving.

Less sweet

Reduce the honey to 80 g and add 1 extra tablespoon of apple cider vinegar. This produces a sharper glaze with less sweetness.

Boneless

Boneless country-style pork ribs can be used. Begin checking them earlier, as their size varies considerably. They should be tender throughout and reach a safe internal temperature.

Storage

Refrigerate leftover ribs in a sealed container within two hours of cooking. Use within 3 to 4 days. Reheat covered in the oven at 180°C until hot throughout, or reheat individual portions in the microwave. Add a small spoonful of water before reheating if the glaze has thickened.

For longer storage, freeze cooled ribs and sauce in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

FAQ

Can I use spare ribs instead of baby back ribs?

Yes. Spare ribs are suitable and usually contain more meat. They may require the longer end of the cooking range, particularly if the rack is large or the slow cooker is filled close to capacity.

Should I brown the ribs first?

Browning is optional. It can add a roasted flavour, but it is not required for tender ribs because the final grill or broiler step provides colour and caramelisation. If you brown them, use a hot frying pan and work in batches.

Can I cook the ribs overnight?

Yes, provided the ribs are fully thawed, the slow cooker is functioning correctly, and the LOW setting is used. Begin with the shorter end of the recommended range if your cooker runs hot. Overcooking can cause the ribs to become excessively soft and difficult to transfer.

Why is my sauce thin?

Slow cookers retain moisture, so the cooking liquid will usually be thinner than a finished glaze. Transfer it to a saucepan and reduce it. The cornflour slurry in this recipe provides additional thickening without requiring a long reduction.

Can I make these ribs without soy sauce?

Use tamari for a gluten-free alternative, provided the label confirms it is gluten-free. Coconut aminos can also be used, although the flavour is milder and sweeter. Adjust the honey and salt according to taste.

Can I put frozen ribs in the slow cooker?

No. Thaw the ribs completely in the refrigerator before cooking. Starting with frozen meat can keep the pork at an unsafe temperature for too long and can also produce uneven cooking.