Slow Cooker Honey Garlic Pork Ribs
Baby back pork ribs slow-cooked until fall-off-the-bone tender in a sticky honey garlic glaze with soy sauce and a touch of ginger. Finish under the broiler for a caramelized crust.
Ingredients
- 4 lbs baby back pork ribs, membrane removed
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 6 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 tsp cornstarch
- 4 scallions, thinly sliced
- 2 tsp sesame seeds (for garnish)
Instructions
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1
Pat 4 lbs membrane removed baby back pork ribs dry and cut the rack into 3-4 rib sections. Season all over with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
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2
In a bowl, whisk together 1/2 cup honey, 1/4 cup low-sodium soy sauce, 6 cloves minced garlic cloves, 1 tsp grated fresh ginger, 2 tbsp rice vinegar, and 2 tsp toasted sesame oil to make the sauce.
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3
Pour half the sauce into the slow cooker. Stand the rib sections upright and pour the remaining sauce over the top.
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4
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the ribs are very tender and the meat begins to pull away from the bone. The internal temperature should reach 195°F (90°C) for fall-off-the-bone tenderness.
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5
Preheat the broiler. Place ribs on a foil-lined baking sheet meat-side up. Ladle the cooking liquid into a small saucepan.
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6
Stir 2 tsp cornstarch into 1 tablespoon of cold water, then whisk into the cooking liquid. Simmer over medium heat for 2-3 minutes until thickened into a glaze.
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7
Brush the glaze over the ribs and broil for 3-5 minutes until caramelized and sticky. Watch carefully to avoid burning.
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8
Garnish with 4 thinly sliced scallions and 2 tsp sesame seeds (for garnish) and serve immediately.