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Crispy Honey Sriracha Slow Cooker Pork Ribs

honey sriracha slow cooker pork ribs - featured image
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These slow cooker pork ribs are glazed with a sticky honey sriracha sauce and finished under the broiler for a crispy, sweet-spicy, melt-in-your-mouth texture. Perfect for casual gatherings and easy weeknight meals.

Ingredients

Scale
  • 2–3 pounds baby back ribs or St. Louis style ribs (trimmed of excess fat)
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup honey (170g)
  • 3 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil or neutral oil (for finishing crisp)

Instructions

  1. Remove the membrane from the back of the ribs if attached. Pat ribs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
  2. Coil or fold the ribs to fit snugly inside the slow cooker without squishing them.
  3. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until ribs are tender and nearly falling off the bone.
  4. While ribs cook, whisk together honey, sriracha, soy sauce, apple cider vinegar, brown sugar, and smoked paprika until smooth.
  5. Preheat broiler or oven to high broil or 450°F (230°C). Line a baking sheet with aluminum foil.
  6. Transfer ribs carefully from slow cooker to foil-lined baking sheet. Brush ribs generously with the honey sriracha glaze.
  7. Place ribs under the broiler for 5 to 7 minutes until edges bubble and get crispy. Flip ribs, brush with glaze again, and broil for another 3 to 5 minutes. Keep oven door slightly cracked for safety.
  8. Remove ribs from oven and let rest for 5 minutes to allow glaze to thicken and juices to redistribute.
  9. Slice between the bones and serve hot.

Notes

Remove the membrane from ribs for better flavor absorption and tenderness. Watch ribs closely under the broiler to avoid burning the glaze. You can sear ribs in a hot skillet with oil instead of broiling for crispiness. Let ribs rest after broiling to set glaze and redistribute juices. Glaze can be prepared up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: slow cooker ribs, honey sriracha ribs, crispy ribs, pork ribs recipe, easy ribs, glazed ribs, sweet and spicy ribs

Find it online: https://lumalunch.com/crispy-honey-sriracha-slow-cooker-pork-ribs-recipe-easy-glazed/