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.
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.