These slow-cooked sticky glazed ribs are incredibly tender, flavorful, and coated in a glossy homemade sauce. The slow cooker does most of the work, gently cooking the ribs until the meat is tender enough to pull away from the bone. A final brush of sweet and savory glaze gives them that irresistible sticky finish.
Ingredients
For the Ribs
- 3–4 lb (1.4–1.8 kg) pork baby back ribs
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sticky Glaze
- 1/2 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon ketchup
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
Instructions
1. Prepare the Ribs
Remove the thin membrane from the back of the ribs if it is still attached. Pat the ribs dry with paper towels.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the seasoning mixture generously over both sides of the ribs.
2. Slow Cook
Cut the ribs into sections that will fit comfortably in your slow cooker.
Place them in the slow cooker with the meatier side facing outward or upward.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the ribs are very tender.
Avoid adding too much liquid because the ribs will release their own juices during cooking.
3. Prepare the Glaze
While the ribs are cooking, combine the barbecue sauce, honey, brown sugar, soy sauce, apple cider vinegar, ketchup, garlic, and smoked paprika in a small saucepan.
Bring to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
4. Glaze the Ribs
Carefully remove the cooked ribs from the slow cooker and place them on a foil-lined baking sheet.
Brush generously with the sticky glaze.
For an extra caramelized finish, place the ribs under a broiler for 2–4 minutes, watching closely so the glaze doesn’t burn.
You can also finish them on a hot grill for a few minutes, brushing with additional glaze as they cook.
5. Serve
Let the ribs rest for about 5 minutes, then cut between the bones and serve with extra glaze or barbecue sauce on the side.
Serving Suggestions
These sticky ribs pair wonderfully with:
- Creamy coleslaw
- Corn on the cob
- Baked beans
- Garlic mashed potatoes
- Potato wedges
- Macaroni and cheese
- Fresh green salad
Tips for Tender, Sticky Ribs
- Removing the membrane helps the seasoning penetrate and makes the ribs easier to eat.
- Cook the ribs on LOW when possible for especially tender results.
- Don’t glaze the ribs too early; adding the glaze at the end prevents the sugars from becoming overly dark.
- Broiling or grilling the finished ribs creates a beautifully caramelized, sticky coating.
- Save some glaze for serving at the table.
Storage
Store leftover ribs in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or microwave and brush with a little extra barbecue sauce before serving.