Grab some napkins and make these super easy, super delicious Slow Cooker Honey-Garlic Baby Back Ribs!
Today I’m so pleased to share this delicious Slow Cooker Honey-Garlic Baby Back Ribs recipe from the new cookbook, Real Food Slow Cooker Suppers.
This fantastic new cookbook is written by my friend and fellow food blogger, Samantha Skaggs from Five Heart Home. You’ll find the recipe for these amazing Slow Cooker Honey-Garlic Baby Back Ribs in Real Food Slow Cooker Suppers, plus 80 other recipes for hearty and healthy slow cooker meals made entirely from real, fresh, unprocessed ingredients.
Like me, you’ll be sure to drool over every recipe in the book including:
- Dinnertime Classics such as Swedish Meatballs and Teriyaki Chicken Breasts
- Comforting Main Dishes including Bacon-Wrapped Peach Jalapeño Pork Loin
- Soups, Stews, Chilis & Chowders such as King Ranch Chicken Soup, Beefy Three-Bean Chili, and Chicken & Dumplings
- Sandwiches, Tacos, & Wraps, Holiday Helpers, and a bonus chapter on Homemade Seasonings & Stocks
Your family is sure to love the recipes in the Real Food Slow Cooker Suppers. The family-friendly main dish recipes are influenced by a variety of cuisines – some are easy weeknight dinners and some are fancy enough for those nights when you have dinner guests!
After coating the ribs in a flavorful spice rib (using spices you probably already have in your cabinet), the slow cooker does all of the work so you can go about your day. Once the ribs are tender, brush on some of Samantha’s honey-garlic sauce, then caramelize the ribs under the broiler (or on the grill) for just a few minutes. Serve with more of that luscious honey-garlic sauce!
These Slow Cooker Honey-Garlic Baby Back Ribs couldn’t be any easier to make – or any more delicious! The recipe for these ribs is below.
You can order your own copy of Real Food Slow Cooker Suppers on Amazon or anywhere else books are sold.Print
Recipe reprinted with permission from Page Street Publishing Co.
- 2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)
- 3 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon ground ginger
- 1 teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon cayenne pepper
- 1 ½ cups honey
- ¾ cup reduced-sodium soy sauce
- ¾ cup all-natural ketchup
- 10 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- Toasted sesame seeds, for garnish
- Cut each rack of ribs in half. In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice and cayenne pepper until well blended. Rub the spice mixture all over both sides of each rack of ribs, coating them evenly.
- Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.)
- While the ribs are cooking, prepare the sauce by combining the honey, soy sauce, ketchup, garlic and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mixture to a boil and then reduce to a simmer. Cook, stirring occasionally, for 15 minutes or until the sauce has thickened and reduced by about a third.
- Position an oven rack 8 inches below the heating element and preheat the broiler. Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 minutes. Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 minutes, or until the ribs are browned and the sauce is caramelized, brushing with sauce once more about halfway through the cooking time.
- (Our notes: Although not included in the original recipe, we noticed that Samantha’s photo in the cookbook included some sesame seeds sprinkled over the top of the cooked and glazed ribs. We loved this idea and included sesame seeds in the ingredients list above. Once the ribs come out of the oven, sprinkle sesame seeds on top.)
- Tent the ribs with foil and allow them to rest for 10 minutes before transferring them to a cutting board and slicing. Serve the ribs with leftover sauce.
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