Slow Cooker Honey Garlic Soy Spareribs – The Ultimate Easy Recipe for Tender, Flavourful Ribs
Ah, slow cooker honey garlic soy spareribs, just the name alone makes my mouth water! If you love fall-off-the-bone, tender ribs bursting with sweet, savoury, and garlicky goodness, you’re in for a treat. This is one of my favourite easy recipes because it requires minimal prep work and lets the slow cooker do all the heavy lifting. Whether you’re craving a comforting meal or looking for a new favourite dish to impress family and friends, these ribs will not disappoint. Let’s get started!
Why You’ll Love These Slow Cooker Honey Garlic Soy Spareribs
- Minimal effort, maximum flavour – This easy honey garlic slow cooker ribs recipe takes just 5 minutes of prep work!
- Irresistible taste – A combination of soy sauce, honey, garlic, and spices creates a savoury sauce that’s both rich and addictive.
- Perfectly tender ribs – Cooking low and slow breaks down the connective tissues, making the meat incredibly tender.
- Versatile serving options – Pair with sweet potato fries, roasted vegetables, or steamed rice for a complete meal.
- Great for meal prep – Store any leftover ribs in an airtight container for an easy reheat-and-eat option.
Ingredients You’ll Need
The Ribs & Dry Rub:
- 1 rack of baby back ribs (or pork ribs)
- ½ tsp onion powder
- ½ tsp paprika powder
- ½ tsp cumin
The Marinade:
- 4 cloves of garlic, minced
- ¼ cup dark soy sauce
- ¼ cup sweet soy sauce
- ¼ cup raw honey
- ½ tsp chili powder (optional for a little kick)
Step-by-Step Instructions for Slow Cooker Honey Garlic Soy Spareribs
Step 1: Prep the Ribs with a Spice Rub
Before placing the rack of ribs into the slow cooker, it’s important to season them well. In a small bowl, combine onion powder, paprika powder, and cumin. Pat the ribs dry with paper towels and rub the spice mixture generously on both the meaty sides and bone sides.
Step 2: Make the Marinade
In another small bowl, combine honey, dark soy sauce, sweet soy sauce, and minced garlic. Mix well until the honey dissolves into the soy sauce, creating a rich, savoury sauce.
Step 3: Coat the Ribs in the Marinade
Brush the ribs generously with the marinade, making sure to coat both the bone sides and meaty sides. Save some of the remaining marinade for basting later.
Step 4: Slow Cook to Perfection
Cut the ribs in half and place them inside a large slow cooker. Make sure the walls of the slow cooker allow enough space for even cooking. Cook on low heat for 7-8 hours or on high for 4-5 hours. For extra flavourful ribs, brush the rack of ribs every hour with the additional sauce.
Tips for the Best Slow Cooker Honey Garlic Soy Spareribs
- Choose the right ribs – Baby back ribs or spare ribs work best for this recipe.
- Use a slow cooker liner or cooking spray – This prevents sticking and makes clean-up easier.
- Want a sticky glaze? – After slow cooking, place the ribs on a roasting pan, brush with more marinade, and broil on medium-high heat for 5 minutes.
- Try different recipes – Add hoisin sauce, brown sugar, or hot sauce for a unique twist.
- For an Instant Pot version – Cook on high pressure for 25 minutes, then do a natural release.
What to Serve with Your Honey Garlic Ribs
- Sweet potatoes – Roasted or mashed sweet potatoes add a delicious contrast.
- Steamed veggies – Broccoli, bok choy, or carrots complement the savoury sauce.
- Rice or noodles – The sauce pairs beautifully with jasmine rice or ramen noodles.
- Coleslaw – A fresh, crunchy slaw balances out the richness of the ribs.
Storing and Reheating Leftover Ribs
If you somehow have leftover ribs (highly unlikely because they’re THAT good), store them in an airtight container in the fridge for up to 4 days. To reheat, place them in a 300°F oven for 10-15 minutes or use an air fryer for a crispier texture.
Final Thoughts
I can’t even begin to describe how much I love these slow cooker honey garlic soy spareribs. They’re packed with an irresistible taste that rivals those from Chinese restaurants, and they’re ridiculously easy to make. If you’re looking for a new favourite dish to add to your weekly menu, this is it! Give it a try, and let me know what you think in the comments.
Happy cooking!
Caryl Ann
