Slow Cooker Honey Garlic Ribs

4.93 from 13 votes

Sticky, sweet, and savory, these slow cooker honey garlic ribs are so easy to make and turn out perfectly tender every time!

Prep Time10

Cook Time6

Total Time6 10

Servings:

Combine the onion powder, paprika, and cumin, and rub the ribs with dry rub.
½ teaspoon onion powder, ½ teaspoon paprika powder, ½ teaspoon cumin, 1 spare rib rack
Mince the garlic and combine with the dark soy sauce, sweet soy sauce, and honey. Brush over the ribs. Save some of the marinade.
4 garlic cloves, ¼ cup dark soy sauce, ¼ cup sweet soy sauce, ¼ cup raw honey
Cut the ribs in half and place them in the slow cooker. Cook for 6-7 hours on low or 3-4 hours on high.
Brush the rack of ribs every hour with the remaining marinade. Check for doneness by ensuring the meat is tender and easily pulls away from the bone.

Look for well-marbled spare ribs, which will become especially tender and flavorful during the long, slow cooking time. Baby back ribs also work well if you prefer them.
For a quick prep shortcut, use jarred minced garlic or garlic paste instead of mincing fresh garlic cloves.
Cut the rack in half before putting it in the slow cooker so the ribs fit comfortably without being tightly packed.
Reserve some of the honey garlic mixture before brushing the raw ribs so you'll have uncontaminated sauce available for basting during cooking.
Let the ribs rest for a few minutes after cooking before serving to help the juices redistribute.

Add 1 teaspoon ground ginger to the spice rub for another layer of warm, savory flavor.
Stir a small amount of sesame oil into the honey garlic marinade for a richer, slightly nutty flavor.
Layer sliced onions or bell peppers on the bottom of the slow cooker before adding the ribs. They'll add flavor as they cook and give you some vegetables to serve alongside the meat.
For a little heat to balance the sweet honey, add a pinch of red pepper flakes to the sauce.

Serve the ribs with steamed rice to soak up the sweet and savory honey garlic sauce.
Pair them with stir-fried vegetables for an easy, Asian-inspired meal.
A crisp, fresh salad makes a nice contrast to the rich, sticky ribs.
Sprinkle chopped green onions or sesame seeds over the ribs just before serving for extra flavor and a pretty finishing touch.
For a more traditional barbecue-style meal, pair the ribs with coleslaw, corn on the cob, or roasted potatoes.

Store leftover ribs in an airtight container in the refrigerator for up to 3–4 days.
Keep any leftover sauce with the ribs to help keep the meat moist while it is stored and reheated.
Reheat the ribs gently in the oven, microwave, or air fryer until heated through. Brushing them with a little of the leftover sauce before reheating can help keep them moist.
For longer storage, freeze the cooked ribs in an airtight freezer-safe container. Thaw them in the refrigerator before reheating.