Yet another recipe I found on Facebook courtesy of Tasty on Buzzfeed! I changed it up a little bit and they came out amazing! And yes, they browned IN THE SLOW COOKER! Wow, talk about falling off the bones. I will definitely be making these again! The original recipe called for 1 rack of ribs, I had 2 so I doubled the recipe. Took a little clever maneuvering of the ribs but they came out just beautiful. The recipe will be for 1 rack but definitely double it up to two.
The smell in my kitchen all day was heavenly. I also used a mix of honey and agave. I didn’t have enough honey in the house so I improvised. I think if I had used all honey they may have been a little sweeter but these came out just fine. Use all honey if you want or all agave or both. Sticky, messy, tender, melt in your mouth pork. They are a little bit like chinese spare ribs but better, way more meat for sure. I used St. Louis style ribs but I am sure you can use any type. I like the St. Louis because they are meatier. Make sure you have plenty of napkins on hand! Leftovers will be divine!
Tip: Use a slow cooker liner for easy cleanup! Trust me!
- 1 (2 ½-3 lb) rack of pork ribs, halved
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ½ cup honey
- ½ cup agave
- ½ cup soy sauce
- 10 cloves garlic, minced
- Combine in a small bowl the salt, pepper, paprika and chili powder. Season the ribs evenly by rubbing all over and on the sides.
- Add the honey/agave, soy sauce and garlic to a large slow cooker. (I used a 5 qt)
- Carefully place the ribs into the cooker and turn them over into the sauce until they are coated. Then place the ribs standing up (yes I said standing up, this confused me at first too), with the meatier side down so that the meat side is against the walls of the slow cooker. Bones should be facing in. (Since I used two racks I had 4 pieces and I just overlapped them a little making sure most of the meat part was against the wall) You can also now pour sauce all over them making sure all gets covered.
- Cover and cook on low for 7-8 hours or high for 4 hours. (I checked them at 7 hours and turned them over, still keeping the meat to the wall)
- Check to make sure also that the meat is cooked through and tender when time is up.
- Carefully remove the ribs to a cutting board and cut apart. They will most like fall off the bone.
- Serve with additional sauce from the slow cooker if you desire.