Dump and Go Crockpot Honey Garlic Soy Spareribs

Why You’ll Love This Recipe

This recipe is all about convenience and deliciousness. It’s an easy, hands-off meal that requires minimal prep but delivers big flavors. The combination of dark and sweet soy sauce, honey, and a mix of spices creates a rich, tangy glaze that perfectly complements the tender ribs. Plus, you can set it and forget it, allowing the crockpot to do its magic while you go about your day. It’s ideal for busy weeknights or lazy weekends when you want a flavorful meal with minimal effort.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 rack of baby back ribs

• 4 cloves of garlic

• ¼ cup dark soy sauce

• ¼ cup sweet soy sauce

• ¼ cup raw honey

• ½ teaspoon onion powder

• ½ teaspoon paprika powder

• ½ teaspoon cumin

Directions

1. In a small bowl, mix together the onion powder, paprika powder, and cumin. Rub this dry mixture generously over the ribs, ensuring they are well coated.

2. Mince the garlic, then combine it with the dark soy sauce, sweet soy sauce, and honey in a bowl. Stir until well combined to create your marinade.

3. Brush the marinade generously over the ribs, reserving some for later use.

4. Cut the ribs into halves and place them in the slow cooker.

5. Cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are tender.

6. Every hour, brush the ribs with the reserved marinade to keep them moist and flavorful throughout the cooking process.

Servings and timing

• Servings: 2-3

• Cooking time: 7-8 hours on low or 4-5 hours on high

Variations

• Add heat: For a spicy kick, add some chili flakes or a splash of sriracha to the marinade.

• Use spare ribs: If you prefer spare ribs over baby back ribs, you can easily substitute them in this recipe.

• Use a different sweetener: If you don’t have raw honey, you can substitute with maple syrup or agave nectar for a slightly different flavor profile.

• Add veggies: Consider tossing some carrots or onions in the slow cooker with the ribs for added flavor and texture.

Storage/reheating

• Storage: Leftover ribs can be stored in an airtight container in the fridge for up to 3-4 days.

• Reheating: Reheat the ribs in the microwave or on the stovetop. To maintain their tenderness, it’s best to reheat them in a bit of their cooking juices. If you’re reheating from frozen, thaw overnight in the fridge and then reheat.

FAQs

How do I know when the ribs are done cooking?

The ribs are done when they are tender and the meat easily pulls away from the bone. You can test this with a fork or simply by trying to pull the meat with your hands.

Can I make these ribs in the oven instead of a slow cooker?

Yes, you can bake them in the oven. Preheat the oven to 300°F (150°C), place the ribs on a baking sheet lined with foil, and bake for 2.5 to 3 hours, brushing with the marinade every 30 minutes.

Can I use a different type of ribs?

Absolutely! This recipe works well with both baby back ribs and spare ribs. The cooking time may vary slightly depending on the cut, but both will turn out delicious.

How do I thicken the sauce?

If you prefer a thicker glaze, you can simmer the reserved marinade on the stovetop until it reduces to your desired consistency before serving.

Can I freeze the ribs?

Yes, you can freeze the cooked ribs. Allow them to cool completely, then store them in a freezer-safe container for up to 3 months. Thaw them overnight in the fridge before reheating.

Do I need to remove the membrane from the ribs?

For the best texture, it’s a good idea to remove the membrane from the back of the ribs before cooking. It can make the ribs more tender and enjoyable to eat.

Can I double the recipe for a larger crowd?

Yes, you can double or even triple the recipe! Just ensure the ribs fit comfortably in your slow cooker, and adjust the cooking time as needed based on the amount of meat.

Can I use pre-cooked ribs?

While this recipe is designed for raw ribs, you can use pre-cooked ribs and simply reheat them with the marinade. This will give them a nice flavor boost.

How can I make these ribs spicier?

To add heat, mix in some hot sauce, chili flakes, or diced jalapeños to the marinade before brushing it onto the ribs.

Can I make this recipe without honey?

Yes, you can substitute honey with another liquid sweetener like agave nectar or maple syrup for a different flavor.

Conclusion

Dump and Go Crockpot Honey Garlic Soy Spareribs are a simple yet incredibly flavorful dish that’s perfect for any occasion. With minimal prep and a slow cooker that does the heavy lifting, you can enjoy tender, juicy ribs with a sweet, savory glaze. Whether you’re feeding a small family or entertaining guests, this recipe is sure to impress!

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Dump and Go Crockpot Honey Garlic Soy Spareribs

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These Dump and Go Crockpot Honey Garlic Soy Spareribs are perfect for anyone who craves tender, flavorful spareribs without the hassle. With a sweet and savory honey garlic soy sauce glaze, these ribs practically melt off the bone. The slow cooker does all the hard work, making this dish a breeze to prepare.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 7-8 hours on low or 4-5 hours on high
• Total Time: 7-8 hours 15 minutes
• Yield: 2-3 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 rack of baby back ribs

4 cloves of garlic

¼ cup dark soy sauce

¼ cup sweet soy sauce

¼ cup raw honey

½ tsp onion powder

½ tsp paprika powder

½ tsp cumin

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Instructions

1. In a small bowl, mix together the onion powder, paprika powder, and cumin. Rub this dry mixture generously over the ribs, ensuring they are well coated.
2. Mince the garlic, then combine it with the dark soy sauce, sweet soy sauce, and honey in a bowl. Stir until well combined to create your marinade.
3. Brush the marinade generously over the ribs, reserving some for later use.
4. Cut the ribs into halves and place them in the slow cooker.
5. Cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are tender.
6. Every hour, brush the ribs with the reserved marinade to keep them moist and flavorful throughout the cooking process.

Notes

• Add heat: For a spicy kick, add some chili flakes or a splash of sriracha to the marinade.
• Use spare ribs: If you prefer spare ribs over baby back ribs, you can easily substitute them in this recipe.
• Use a different sweetener: If you don’t have raw honey, you can substitute with maple syrup or agave nectar for a slightly different flavor profile.
• Add veggies: Consider tossing some carrots or onions in the slow cooker with the ribs for added flavor and texture.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 23g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg