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Grab some napkins and make these super easy, super delicious Slow Cooker Honey-Garlic Baby Back Ribs!

Slow Cooker Honey-Garlic Baby Back Ribs - A Family Feast

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.

Real Food Slow Cooker Suppers - Cookbook Review - A Family Feast

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.

Real Food Slow Cooker Suppers - Cookbook Review - A Family Feast


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

Click here to watch Samantha’s appearance on In the Kitchen With David on QVC!

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!

Slow Cooker Honey-Garlic Baby Back Ribs - A Family Feast

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!


Slow Cooker Honey-Garlic Baby Back Ribs - A Family Feast

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.

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Slow Cooker Honey-Garlic Baby Back Ribs - A Family Feast

Slow Cooker Honey-Garlic Baby Back Ribs

  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6-8 servings


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)

Rib Rub

  • 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


  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. (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.)
  6. 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.

Disclosure: This post contains affiliate links.

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Slow Cooker Honey-Garlic Baby Back Ribs - Easy and super delicious! This will become your new favorite ribs recipe!

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  • Claude-Marie Eccles wrote:

    I have been making these ribs for few years now

    there the best in my book.

    • Martha wrote:

      So glad you are enjoying the recipe!

  • Cathy Carr wrote:

    I made these tonight omg. They were amazing thank you for such a fantastic recipe! I will definitely make them again😍

    • Martha wrote:

      So glad you enjoyed the recipe Cathy!

  • Renée wrote:

    We LOVE these ribs! Thank you so much for sharing your recipe! We often make these camping, makes us feel super glam 🙂

    • Martha wrote:

      So glad you are enjoying the recipe Renee! 🙂

  • Heather wrote:

    My ribs are already precut ( so ever robin is individual) would this still work ? Does the slow cooker by need any liquid to keep the ribs moist ?

    • Martha wrote:

      Hi Heather – I think it would still work and I’m guessing that the individual ribs will cook a lot faster than if they were still all attached as a rack. No liquid necessary!

  • Penny wrote:

    This is the best rib recipe ever. Its my go to recipe. Everyone loves it.

    • Martha wrote:

      Thanks Penny – so glad the recipe is a hit!

  • Lorraine wrote:

    I made these tonight and they were amazing. The honey garlic sauce was so good and the ribs were tender and tasty. This recipe is a keeper. Thank you.

    • Martha wrote:

      You’re very welcome Lorraine! Glad you enjoyed the recipe!

  • Elizabeth wrote:

    Hello! Did you broil on high or low?


    • Martha wrote:

      Hi Elizabeth – You can do either – we broiled on high a rack down from the top to avoid over caramelizing (aka burning) he ribs.

  • Mira Lea Tardiff wrote:

    This is one if the easiest rib recipes I have ever found; the end result beats or equals the restaurant prepared ribs I have had in the past.
    If you don’t have access to an oven/salamander/broiler, remove the ribs from the slow cooker, dip them in the sauce to coat, and serve hot.
    I added sesame oil to the sauce instead of topping with sesame seeds; this added a subtle and pleasant enhancement to the flavour.

    • Martha wrote:

      Great ideas Mira! So glad you enjoyed the recipe!

  • Janine wrote:

    Do you think 10 hrs would be too long? If I turn on before I leave for work it would be ten hrs before I get home

    • Martha wrote:

      Hi Janine – If you are doing the full 6 pounds of ribs and your slow cooker can be set to turn to ‘warm’ rather than continuing to cook for the full 10 hours, you might be ok. I’m guessing the meat will be so tender at that point it will fall off the bones as you lift it out, but you could still drizzle the sauce on top and broil it a bit to caramelize. Good luck!

  • Renée wrote:

    These look beautiful! What could I use instead of smoked paprika?

    • Martha wrote:

      Thanks Renee – Are you hoping to avoid a smoked flavor? If so – then regular paprika. Do you still want a smokey flavor? If so – a few drops of liquid smoke could be added. Hope that helps?!

  • LL wrote:

    I don’t do pork. Would beef ribs work? Also, how necessary is the allspice? I don’t want to buy it just for this recipe.

    • Martha wrote:

      Hi – We’ve only made this recipe with the pork ribs, but I’m guessing that the beef ribs will work too (the cook time might vary). You can modify the seasonings however you’d like to suit your tastes.

  • Kim Lieuallen wrote:

    I just can’t wait to try this recipe. Those ribs look so good and ur description has my stomach growling. All I have to do is run out in the morning and grab a few groceries then we’re ready to get BBQ sloppy. Can’t wait. It’s gonna b awesome!

    • Martha wrote:

      Hope you love the recipe Kim!

  • SAndy wrote:

    Ohhhh baby my grill is down and till I upgrade this is best I have found.

    • Martha wrote:

      Thanks Sandy! So glad you enjoyed the recipe!

  • Amit wrote:

    Can i use short ribs not pork for this recipe?

    • Martha wrote:

      Hi Amit – Great questions – we haven’t tried this recipe with short ribs but I think it would work (not sure if the cooking time would differ). If you try it – please let us know how it comes out!

  • Aspen wrote:

    Best ribs ever! cooked for 5 hours on low fell RIGHT OFF the bone

    • Martha wrote:

      So glad you enjoyed the recipe Aspen!

  • Forbes wrote:

    Do you put any liquid in the slow cooker when cooking the ribs?

    • Martha wrote:

      No – adding liquid isn’t necessary for this recipe.

  • seth scott wrote:

    Anyone finish these on a grill instead of in the oven ?

    • Martha wrote:

      Hi Seth – You can definitely finish these on the grill instead of in the oven. It won’t take long at all! Enjoy!

  • Kristen wrote:

    AMAZING, I usually do bbq
    This was an great switch up. I’ll be using this recipe every week. Toddler approved too <3

    • Martha wrote:

      So glad you enjoyed the recipe Kristen!

  • Gina wrote:

    Hi, I have close to 8lbs of ribs (not sure of true weight, without all the bones) can I stack them on top of each other? Also, some recipes call for browning the ribs first, should I brown the ribs first? Thanks so much.

    • Martha wrote:

      Hi Gina – If you have a large slow cooker, I think putting all of the ribs in should be OK – although the cooking time will probably be longer. No need to brown them first!

      • gina wrote:

        Thanks so much! I had to put them on top of each other. Crossing my fingers it turns out. Last time I cooked ribs in a crock pot they came out really tough, but I cooked them on high for a shorter period of time. This time I am cooking on low for longer. Thanks again.

        • Kristin wrote:

          How did your ribs turn out when you stacked them? I am going to have to do the same as well so they fit!

          • Martha wrote:

            Hi Kristin – We’ve made this recipe again, stacking the ribs and it works just fine. Enjoy!

  • Keith wrote:

    Umm. Question. So we’re just putting ribs in cooker dry?

    • Martha wrote:

      Hi Keith – Yes! When we first made this recipe I also questioned whether there should be liquid added but I followed Samantha’s recipe as written and the ribs cooked up perfectly tender without added liquid. Hope you enjoy the recipe as much as we do!

  • Samantha @ Five Heart Home wrote:

    Oh my goodness, Martha…I’m suddenly craving ribs! Your description has me drooling and your photos are simply gorgeous! I so appreciate you sharing this recipe and my cookbook with your readers. And yay for a cookbook giveaway! Have a lovely weekend and thanks again for your friendship and support. 🙂

    • Martha wrote:

      You’re so welcome Samantha! Congrats! 🙂

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