Slow Cooker Honey Garlic Ribs (Baby Back Ribs!)
Slow Cooker Honey Garlic Ribs are an easy way to make flavorful pork ribs at home. Finished with a sticky honey garlic BBQ sauce, they're perfect for Fourth of July, summer cookouts, or anytime you're craving ribs.
Ingredients
For The Ribs
- 3 pounds pork baby back ribs also called back ribs, anywhere from 2-4 pounds per rack works well
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- ¾ cup low sodium chicken broth
- ¼ cup low sodium soy sauce
For The Sauce
- ½ cup honey
- ½ cup BBQ Sauce - I used Sweet Baby Rays but you can use your favorite. Ketchup can also be used
- ½ teaspoon garlic powder
Instructions
Prepping The Ribs
- Remove the ribs from the packaging and place them bone-side up on a large cutting board. Pat dry with paper towels. Slide a butter knife under the thin membrane on the back of the ribs, then use a paper towel to grip and pull it away. The membrane may come off in one piece or several smaller pieces. Removing it helps the ribs become more tender and gives them a better texture after cooking.3 pounds pork baby back ribs
- In a small bowl mix together garlic powder, onion powder, paprika, salt and pepper.
- Slice the ribs into two large pieces by slicing between the bones to fit in the slow cooker. Flip the ribs over so you have the meat side up and spread half of the spice mix on the ribs. Flip the ribs and rub the remaining spice mix on the ribs.
- Spray the inside of a 6 quart slow cooker with pan spray if desired, and turn the slow cooker on to low. Place the ribs bone side up into the slow cooker. Add the apple cider vinegar, chicken broth and soy sauce to the slow cooker.
- Close the lid and cook the ribs for 6-7 hours on low. The ribs should be very tender. The ribs are done when the meat pulls away from the bones easily and can be shredded with a fork.
Prepping The Sauce
- Add honey to a large two cup pyrex measuring cup or medium sized bowl. Pour in BBQ sauce and add garlic powder. Stir well with a spoon, then cover with plastic wrap or aluminum foil. Place sauce in the refrigerator for later.
Finishing The Ribs
- Cover a rimmed baking sheet with aluminum foil and spray lightly with spray oil. Carefully remove the ribs from the slow cooker with large tongs and place on foil-lined sheet pan, saving the liquid in the slow cooker.
- Mix together one half cup of the liquid from the slow cooker with the honey and the BBQ sauce until well mixed. (If using a glass measuring cup you can just fill until the sauce is now at 1 ½ cups.) Brush the sauce on the ribs very generously on both sides with a silicone brush, using about half of the sauce.
- Broil in the oven for 3-4 minutes, just enough to make the sauce begin to caramelize. Watch carefully, as under the broiler the ribs can sometimes burn easily. Then carefully flip the ribs so they are bone-side up, then slice between the bones into pieces. Serve with the extra BBQ sauce and enjoy.
Notes
What Is The Membrane?
The membrane, also called the silver skin, is a tough but thin white piece that runs along the bone side of the ribs. Butchers often remove the membrane for you, but in most regualr grocery stores the membrane is still attached to the ribs. If left on the ribs the membrane won’t have a good texture. Unless you remove the membrane, the ribs will be really tough. A butter knife can be used to loosen the membrane when slid underneath if you have trouble removing it.How Do I Know When The Ribs Are Done Cooking?
For safety, all pork ribs need to be cooked until at least 165 degrees to be safely eaten. Unlike other cuts of pork, ribs need to be cooked longer and to a higher temperature to be tender so they are falling off the bone. My ribs when testing ranged between 180-190 degrees when they were falling off the bone. You can also use the bend test to tell if your ribs are done by holding the ribs with a pair of tongs. The end of the ribs not being held by the tongs should bend towards the ground. Ribs can also begin to split in between each bone as you hold it with tongs when they are tender. Pick the up carefully so you don't drop them!Can I Cook More Than One Rack Of Ribs?
I can fit up to two racks of ribs in my 6 quart slow cooker successfully and they were deliciously cooked on low using these same instructions. You will need to double the spice rubs and double the sauce.Nutrition
Calories: 696kcal | Carbohydrates: 53g | Protein: 44g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1436mg | Potassium: 765mg | Fiber: 1g | Sugar: 47g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 3mg