Slow Cooker Hot Honey Ribs Recipe (2024)

This is an easily simplified recipe, delicious. Use prepared dry rub, crockpot all day. Cover with bottled bbq sauce and broil.

Think it means put the ribs in the cooker with the ribs standing upright and their meaty sides on the outside, circling them so that they roughly align with the circle of the cooker. The ribs inside the cooker will look like a coiled spring inside a (non-digital) watch.

Who knew you could do ribs in a slow cooker, and they could be this succulent and luscious - with a comical lack of effort? The dry rub is great ( tho I will play with it next time) Took maybe 10 minutes to make the rub, dry the ribs, rub that in & curl them into the slow cooker. Then I walked away and let that scent the house all afternoon. Used chipotle peppers in the honey glaze ( no Thai red peppers here & hey, chipotles ARE red jalapeños). It gave it a lovely slow burn.

We thought these ribs were fantastic. The meat was so tender and the rub was pretty tasty. The hot honey was spectacular, with a tiny ghost pepper from the garden. The ribs were on low for 6 hrs then switched over to warm for 30 min, which was a bit too long. They split in halves while I was transferring to the sheet pan. Will definitely make again, reducing slow cooker time to 5 hrs 30 min. We had leftover hot honey, which is great drizzled over bacon too.

1. Commercial rubs are fine.2. Do NOT put this on for 8 hours while you are at work, unless you want overcooked falling off the bone ribs, suitable only for a chopped rib sandwich

Cooked it on high in the slow cooker for 4.5 hours, perfect. I have a Memphis style sauce that I really like and it has a kick to it so I just added some honey, sauced the ribs and broiled to finish them. Definitely a winner for when it’s too cold to run the barbecue.

Fantastic EASY recipe. With my slow cooker (Cuisinart small) 8 hours on low was a bit too long. I think with six hours the meat would stay together better for the final carmelizing. Also, I am planning a dinner for six with this recipe. I will slow cook the ribs a day or two in advance and refrigerate ( of course). And about one to two hours before serving, I will bring them to room temperature before broiling.

I'll try this but I'm really interested in the honey "sauce" for other recipes (like pork chops or tenderloin).

I enjoyed this recipe & it was easy to prepare. To my mind though, there was too much spice rub. It never fully dissolved in the cooking process & left a slight metallic taste. Loved the Hot Honey (could be used on other foods). I did take precautions with the peppers & used half (which is my custom when I make something the first time). It was plenty spicy but the spiciness mellowed once I added the cider vinegar and lime juice. Would definitely use the full quantity of peppers in the future

For the one save, I used lemon peel & RP flakes & used an immersion blender to whip it all together with the apple cider vinegar & lemon juice. In other words: didn’t take the citrus peel out & sauce was superb!

This is such a simple approach. You can make the rub and hot honey ahead. If you work from home, this 6 - 8-hour crockpot recipe can even be a simple weeknight meal. It's extremely satisfying.

Made this recipe as presented. Totally delicious. I did use high for the first hour of cooking, since my crockpot is very old. Ribs were beautifully presented and so good! Added to my recipes.

Always a hit when I make these. I made them today for an afternoon of football. Normally I make them in the slow cooker, but I wasn’t in the mood to wake up way too early to get them started. So I made them following the pressure cooker method. They were good, but not as good as the slow cooker method. Do yourself a favor and follow the slow cooker recipe the meat is much more flavorful.

meh, it was simple and pretty quick to set up, but with red pepper flakes pretty bland. Might be better with the Thai peppers.

Delicious. 6 hours in the crockpot, finished with some dinosaur BBQ in the broiler. Probably better than my pit-master brother's, but that'll be my secret.

I would like to make these, but the broiler on my oven doesn't work. I do have a small gas grill, has anyone tried the last step, carmelizing with a grill, or just at a high baking temp in the oven?

Would the hot honey be too hot for little children? Should i just finish in a barbecue sauce? Small kids will be eating!

We loved these. Very tender and flavorful. One rack took about six hours on low. I made a couple of small changes based upon what I had on hand: Lemon rind and juice instead of lime, and slathered yellow mustard on instead of using powdered mustard instead n the rub. The sauce is glorious! Will definitely make again.

Per other suggestions, only cooked the ribs for 4.5 hours on low in the slow cooker. Finished them on the grill. Made the hot honey with canned chipotle peppers bc that was what we had. The hot honey was delicious & smokey done this way! Next time I might add some red pepper flakes for a tiny bit more heat.

The recipe is pretty straightforward. The sauce definitely puts a nice finishing touch on the ribs!!!Next time I will adjust the cook time down about 2 hours from 8 hours. The ribs were fall-off-the-bone tender. Under normal circ*mstances, this would be a good thing. But not for this slow cooker recipe:-)!!!I agree with Suzanne. Next time I will use my own prepared dry rub and barbeque sauce.

Crockpot Ribs 4eva!!!! Did a half rack in my small crockpot for 7 hours, finished 3 minutes under the broiler. Never baking ribs again. Moist, easy clean up, wowza taste.

never, ever use canola oil. tastes like motor oil might taste. use very small amount of olive oil.keep eyes on onions in pan. after 8 minutes, they brown rather fast.otherwise, a good recipe.

ignore prior note from me. that was for making onion dip.these ribs came out super! can use pepper flakes for heat. can use 1/3 cu. of honey for better taste.

So good! Made just one rack (2.5#) but kept the same rub and honey amount. So delicious! Only needed 5.5 hours in slow cooker. Used 2 serranos, perfect heat amount. Coupled with NYT biscuit recipe from Fried Chicken Biscuits With Hot Honey Butter by Tejal Rao.