There’s something magical about ribs that cook low and slow until they’re melt-in-your-mouth tender.
These Slow Cooker Honey Soy Ribs have become a regular in my kitchen because they’re not only easy to prepare but also rich in umami flavor from the soy and a deep caramelized sweetness from the honey.
Why I Love This Recipe
The slow cooker does all the work—no need to babysit the ribs.
The marinade creates a sticky-sweet glaze that’s finger-licking good.
It’s a great dish for weeknights or feeding a crowd.
My home smells incredible all day as they simmer.
Leftovers reheat beautifully (if there are any left!).
What You’ll Need (Ingredient Highlights)
Baby back ribs – Meaty, tender, and ideal for slow cooking.
Garlic – Adds bold, aromatic depth.
Dark & sweet soy sauce – For a savory-sweet, sticky glaze.
Raw honey – Naturally sweetens and caramelizes during cooking.
Spices (onion powder, paprika, cumin) – Bring a smoky, earthy flavor that balances the sweetness.
Pro Tips Before You Start
Remove the membrane on the back of the ribs for extra tenderness.
Rub the dry spice mix evenly over every inch for maximum flavor.
Reserve a bit of marinade before cooking to brush throughout.
If you want a stickier finish, pop the ribs under the broiler for 2–3 minutes at the end.
Use a silicone brush to easily apply the glaze during cooking.
How to Make Slow Cooker Honey Soy Ribs
Step 1: Season the Ribs
In a small bowl, combine onion powder, paprika, and cumin.
Rub the dry seasoning all over the ribs until fully coated.
Step 2: Mix the Marinade
Mince the garlic and stir it together with dark soy sauce, sweet soy sauce, and honey. Mix well.
Brush this mixture generously over the ribs, saving some for basting later.
Step 3: Slow Cook the Ribs
Cut the ribs in half and place them into your slow cooker.
Set to low for 7–8 hours or high for 4–5 hours, depending on your schedule.
Step 4: Baste as They Cook
Every hour or so, brush the ribs with the reserved marinade to deepen the flavor and keep them moist.
Optional: After cooking, place ribs on a baking sheet and broil for 2–3 minutes to create a caramelized crust.
What to Serve It With
Steamed jasmine rice or garlic fried rice
Sautéed bok choy or roasted broccoli
A tangy slaw to balance the sweetness
Fresh lime wedges for a citrusy finish
Variations / Substitutions
Substitute spare ribs or short ribs if baby back ribs aren’t available.
Use brown sugar if you’re out of honey.
Add a dash of chili flakes for a spicy kick.
Try hoisin sauce in place of sweet soy for a richer glaze.
Swap garlic with shallots for a milder flavor.
Storage & Leftovers
Store leftover ribs in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F wrapped in foil, or microwave in short bursts.
Freeze for up to 2 months—defrost overnight and reheat gently.
Shred the meat and use in sandwiches or rice bowls.
FAQs
Can I use this recipe in the oven instead of a slow cooker?
Yes, bake covered at 300°F for about 2.5–3 hours, then broil briefly to finish.
Can I prep the ribs the night before?
Absolutely. Let them marinate overnight for even deeper flavor.
What’s the difference between dark soy and sweet soy sauce?
Dark soy is thicker and more intense. Sweet soy is sweetened and syrupy, great for glazes.
Can I cook these without brushing every hour?
Yes, but basting enhances flavor and moisture—try to do it at least once.
Do I need to sear the ribs first?
Nope! The slow cooker makes them tender without extra steps.
Is it okay to cook them on high the whole time?
Yes, if you’re short on time—just reduce cooking to 4–5 hours.
How do I know they’re done?
The meat should pull away from the bone easily and be fork-tender.
Final Thoughts
These Slow Cooker Honey Soy Ribs are all about bold flavor with minimal effort.
They’re tender, flavorful, and ideal for any night you want something extra special without the stress.
Serve them up with your favorite sides and enjoy the compliments rolling in!
