Easy Crockpot Honey Garlic Soy Spareribs

If you’re anything like me, busy days call for recipes that require minimal effort but still deliver big on flavor. That’s why I’m so excited to share one of my favorite “dump and go” dishes: Crockpot Honey Garlic Soy Spareribs. With three kids, a lot of moving parts, and an ever-growing to-do list, I’ve learned to keep things simple in the kitchen without sacrificing taste. These spareribs are exactly that – simple to make and absolutely delicious.

The best part about this recipe is how little prep is needed. I can throw everything into the Crockpot, set it, and forget it. The honey, garlic, and soy sauce come together to create a mouthwatering glaze that coats the spareribs perfectly. As they slow-cook, the flavors deepen and the meat becomes tender, falling off the bone with every bite. And let’s not forget how amazing the house smells as it simmers away which is definitely a bonus!

I love making these spareribs for family dinners because they’re so easy, yet they feel like a special treat. Plus, the leftovers are just as tasty the next day, which makes for a stress-free lunch. Whether you’re looking for a hands-off dinner idea or a dish that will impress your guests, these Crockpot Honey Garlic Soy Spareribs are sure to become a family favorite.

Ingredients

• 1 rack of baby back ribs: Start with a full rack of tender baby back ribs, which will soak up all the delicious flavors from the marinade.

• 4 cloves of garlic: Mince 4 cloves of garlic to bring a robust, aromatic base to the sauce.

• ¼ cup dark soy sauce: Add ¼ cup of dark soy sauce for a rich, savory depth that complements the sweetness of the honey.

• ¼ cup sweet soy sauce: Pour in ¼ cup of sweet soy sauce to balance the saltiness with a touch of sweetness.

• ¼ cup raw honey: Drizzle in ¼ cup of raw honey for a natural sweetness that enhances the savory and tangy flavors.

• ½ tsp onion powder: Sprinkle in ½ teaspoon of onion powder for a subtle, savory flavor that rounds out the sauce.

• ½ tsp paprika powder: Add ½ teaspoon of paprika powder for a mild smokiness and a pop of color.

• ½ tsp cumin: Stir in ½ teaspoon of cumin to introduce a warm, earthy flavor that ties all the ingredients together.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a small bowl, mix together the onion powder, paprika powder, and cumin. Rub this dry mixture generously over the ribs.

2. Mince the garlic, then combine it with the dark soy sauce, sweet soy sauce, and honey. Stir until well combined. Brush the mixture over the ribs, reserving some of the marinade for later.

3. Cut the ribs in half and place them in the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

4. Every hour, brush the ribs with the reserved marinade to keep them flavorful and moist.

Top Tips

• Use fresh, high-quality ribs: Fresh baby back ribs will give you the best texture and flavor. If you can, choose organic or hormone-free options for an even better meal.

• Marinate overnight: For deeper flavor, consider marinating the ribs with the sauce overnight in the fridge. This will help the seasoning soak in more thoroughly.

• Low and slow is key: Cooking the ribs on low for a longer period will give them a melt-in-your-mouth tenderness. If you’re in a rush, cooking on high works, but the results may not be as tender.

• Baste often: Don’t forget to brush the ribs with the reserved marinade every hour during cooking. This helps keep the ribs moist and enhances the flavor as they slow cook.

• Adjust the sweetness: If you like a stronger sweet flavor, you can add a little more honey or sweet soy sauce to the marinade. For a tangy kick, a dash of rice vinegar or lime juice can help balance the sweetness.

• Check for doneness: The ribs should be fork-tender and the meat should easily pull away from the bone when done. If you’re unsure, test by gently pulling the ribs apart with tongs.

• Serve with a side of veggies: These spareribs go great with a simple side salad or roasted veggies, balancing the richness of the dish with something light and refreshing.

My Favorite Ways to Enjoy Crockpot Honey Garlic Soy Spareribs

• With steamed rice: The tender, flavorful ribs are perfect when served over a bed of fluffy steamed rice. The rice soaks up all the savory-sweet sauce, making every bite even more delicious.

• In a sandwich: Shred the cooked ribs and pile them on a soft bun with some crunchy coleslaw for a fun and flavorful twist on a traditional pulled pork sandwich.

• With roasted vegetables: Pair the spareribs with some roasted carrots, sweet potatoes, or Brussels sprouts. The slightly crispy veggies make the perfect contrast to the tender, sticky ribs.

• As a salad topping: Shred the spareribs and toss them on top of a fresh salad. The sweet and savory ribs add a rich flavor to a simple green salad, turning it into a more filling, satisfying meal.

• With noodles: Serve the ribs with some stir-fried noodles or a simple bowl of soba noodles. The sweet and savory glaze will coat the noodles and make them extra tasty.

• On a charcuterie board: If you’re entertaining, these spareribs make a fantastic addition to a charcuterie board. Their bold flavor pairs beautifully with cheeses, crackers, and some pickled vegetables.

FAQs

• Can I use regular pork ribs instead of baby back ribs?
  Yes, you can use regular pork ribs, but baby back ribs are typically more tender and cook more quickly. If using regular ribs, you might need to adjust the cooking time to ensure they become tender.

• Can I make these ribs ahead of time?
  Absolutely! You can cook the ribs in the Crockpot, then store them in the fridge for up to 3 days. When ready to serve, just reheat them in the oven or slow cooker, brushing with any remaining marinade.

• Can I make this recipe without the slow cooker?
  Yes, you can cook the ribs in the oven if you don’t have a slow cooker. Cover the ribs with foil and bake them at 300°F for about 2.5–3 hours, basting with the marinade occasionally.

• Can I freeze the ribs after cooking?
  Yes, you can freeze the cooked ribs. After they’ve cooled, store them in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven or slow cooker.

• What can I substitute for dark soy sauce?
  If you don’t have dark soy sauce, you can substitute it with regular soy sauce, but keep in mind the flavor won’t be as rich. You can also add a touch of molasses or brown sugar to mimic the depth of flavor.

• How do I get the ribs crispy at the end?
  After slow cooking, you can finish the ribs under the broiler for 5-10 minutes to give them a crispy, caramelized exterior. Just brush with some of the remaining marinade and broil until the ribs are slightly browned and sticky.

• Can I adjust the sweetness of the ribs?
  Absolutely! If you prefer your ribs less sweet, reduce the amount of honey or sweet soy sauce in the marinade. If you like it sweeter, feel free to add more honey to taste.