Slow Cooker Hot Honey Ribs

Get ready to elevate your rib game with these irresistible Slow Cooker Hot Honey Ribs. Tender, flavorful, and coated in a fiery-sweet glaze, they’re the perfect balance of heat and sweetness. These ribs promise to impress any crowd.

Slow-cooked to perfection, the meat practically falls off the bone, braising in its own spiced juices for incredible depth of flavor. A quick broil caramelizes the spicy honey glaze, creating a glossy, sticky coating that’s truly addictive.

With a bold kick from red chiles and the zing of lime, these ribs are anything but ordinary. They’re an effortless way to bring restaurant-quality barbecue to your table, no grill required.

Slow Cooker Hot Honey Ribs: Key Ingredients

• Baby Back Ribs: The star of this dish, tender and meaty, providing the perfect canvas for layers of bold, smoky, and sweet flavors.
• Sweet and Smoked Paprika: A duo that adds depth and balance, delivering a mild sweetness and a subtle smoky kick.
• Honey: The luscious glaze that ties it all together, infusing the ribs with a sweet, sticky richness that caramelizes beautifully.
• Red Chiles: A vibrant, spicy element that brings heat and complements the honey’s sweetness with a fiery edge.
• Lime Peel and Juice: The zesty finish that cuts through the richness, adding brightness and a hint of tang.

Recipe Tips

1. Master the Spice Blend
   For the most flavorful ribs, ensure the spice blend evenly coats both sides of the meat. Press it in gently to help the spices adhere. Don’t skip the step of removing the rib membrane—it allows the spices to penetrate deeper into the meat, enhancing tenderness and flavor.
2. Perfecting the Hot Honey Glaze
   Simmer the honey and red chiles just until it begins to foam to avoid overcooking. The glaze can be prepared ahead of time for convenience. If stored, warm it slightly before use for a smoother consistency.
3. Broiling for a Finishing Touch
   Keep a close eye on the ribs during the broiling step to avoid burning. Rotate the pan as needed for even caramelization. This quick step intensifies the glaze’s flavor, creating that irresistible sticky-sweet crust.

Pin

What to Serve with Slow Cooker Hot Honey Ribs

1. Creamy Coleslaw
   The tangy crunch of coleslaw is a refreshing counterpoint to the ribs’ smoky heat. Opt for a vinegar-based dressing to balance the sweetness of the honey glaze.
2. Cornbread or Corn Fritters
   Warm, buttery cornbread or crispy corn fritters provide a comforting and slightly sweet companion to the savory ribs. They also soak up any extra hot honey glaze for a delightful flavor burst.
3. Grilled Vegetables
   Charred zucchini, bell peppers, or asparagus bring a healthy, smoky element to the meal. Their natural sweetness complements the ribs while adding a pop of color to the plate.

Pin

FAQ

1. Can I use green chiles instead of red chiles?
   Yes, but red chiles are recommended for their sweetness and balanced heat. Green chiles may taste grassy, which might alter the intended flavor profile.
2. What’s the best way to store leftover ribs?
   Place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven at a low temperature to preserve tenderness and avoid drying out.
3. Can I make these ribs in a pressure cooker?
   Absolutely! Follow the same seasoning steps and cook on high pressure for about 25–30 minutes, then broil to caramelize the glaze.
4. Is it necessary to broil the ribs after slow cooking?
   While not mandatory, broiling is highly recommended. It enhances the glaze’s flavor, adds caramelization, and creates a satisfying texture that elevates the dish.

Pin

Slow Cooker Hot Honey Ribs

These irresistible ribs are gently slow-cooked until perfectly tender, then glazed with a fiery-sweet honey mixture and broiled briefly to achieve a tantalizing caramelized finish. While no liquid is added to the slow cooker, the ribs release their natural juices during cooking, creating a flavorful braising environment. Red chiles are ideal for their sweetness and bold heat, but green chiles may be used for a different flavor profile.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs 40 minutes mins

Total Time 6 hours hrs

Course Main Course

Cuisine American

Servings 9 People

Ingredients

  

• 2 racks of baby back ribs approximately 4 pounds
• 2 tablespoons sweet paprika
• 1 tablespoon hot smoked paprika
• 1 tablespoon mustard powder
• 2 teaspoons garlic powder
• Black pepper freshly ground
• 2 tablespoons kosher salt or as needed
• Vegetable oil or nonstick cooking spray
• ⅔ cup honey
• 5 red Thai chiles or 2 red jalapeños or serrano chiles thinly sliced (alternatively, 2 tablespoons red-pepper flakes)
• 3 strips of lime peel 1-inch each
• Juice of ½ lime approximately 1 tablespoon
• 1 tablespoon apple cider vinegar

Instructions

 

• Step 1:
• In a small bowl, combine the sweet paprika, hot smoked paprika, mustard powder, garlic powder, and a few generous grinds of black pepper. Stir until well blended.
• Step 2:
• Remove the ribs from their packaging and pat dry with paper towels. To remove the membrane from the back of the ribs, use paper towels to grip one end and pull firmly; it should come off in one or two sheets. If it proves difficult, this step can be skipped. Season both sides of the ribs generously with salt, using approximately 1 tablespoon per rack. Apply the prepared spice mixture, pressing it gently into the meat for full coverage.
• Step 3:
• Grease a 6- to 8-quart slow cooker pot lightly with oil or cooking spray. Stand the ribs upright in the pot, forming a circle with the meaty side facing outward and the bones pointing up. Cook on the low setting for 6 to 8 hours, or until the meat is fork-tender but not completely falling off the bone.
• Step 4:
• To prepare the hot honey, combine the honey, sliced chiles, and lime peel in a small saucepan over medium heat. Heat the mixture until it begins to simmer and foam, about 2 minutes. Remove from the heat and transfer to a heatproof bowl to cool. This glaze can be made in advance and stored at room temperature in a covered container.
• Step 5:
• Line a baking sheet with foil. Carefully transfer the cooked ribs to the sheet using tongs, positioning them meaty side up. Preheat the broiler. Remove the lime peel from the honey and stir in the lime juice and apple cider vinegar. Drizzle half the honey mixture over the ribs, ensuring even coverage while leaving the chiles in the bowl.
• Step 6:
• Broil the ribs for 2 to 3 minutes, monitoring closely to prevent burning. Rotate the pan as needed to ensure uniform caramelization. Once lightly charred and sizzling, season the ribs with additional salt if desired. Drizzle the remaining honey and chiles over the ribs before serving, and offer any leftover glaze as a dipping sauce.

Keyword Slow Cooker Hot Honey Ribs