Hot Honey Ribs Done In The Slow Cooker

Prep Time
Cook Time
Ready In

"These tasty ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don’t worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices."

Original is 4-6 servings


  • Serving Size: 1 (552.4 g)
  • Calories 1057.8
  • Total Fat - 54.4 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 335.7 mg
  • Sodium - 3887.3 mg
  • Total Carbohydrate - 52.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 47.9 g
  • Protein - 89 g
  • Calcium - 120.7 mg
  • Iron - 5.3 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 1.7 mg

Step by Step Method

Step 1

Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.

Step 2

Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.

Step 3

Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.

Step 4

Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)

Step 5

Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.

Step 6

Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Eagle Eye Time: Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.)

Step 7

Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.

NOTE 1: One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.

Step 8

*NOTE 2: Don’t worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. *


No special items needed.

2 Reviews


Scaled to half which made for a lovely evening meal and enough to enjoy today. I like trying slow cooker meals to have great tasting choices to choose from when I am in the garden or out and about. This one has been added to My Favourites Cookbook.


review by:
(3 Dec 2023)


I can't believe I am saying this....but my ribs were too tender! But it is my fault. I was late getting home due to an accident on the highway (only one way in and out on my little peninsula), so they cooked for 9 hours!! I tried to get them out intact but ended up getting them out in 3 pieces each. The hot honey sauce is delicious! I wasn't sure if some of my diners would like it, so served one rack of ribs with bourbon sauce and one with hot honey sauce. It looks like there were more hot honey ribs eaten than the regular barbecue sauce ribs, so they are a winner! I will try this again when I can be at home to make sure they don't overcook. I did pull the membrane off the back...wonder if I'd left it on if they would have stayed together. But I always pull that membrane off. I'll make the hot honey sauce for other things too....think it will be great on chicken!


review by:
(15 Dec 2021)

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