Bookmark
These Dump and Go Crockpot Honey Garlic Soy Spareribs deliver tender fall off the bone ribs coated in a sticky, sweet, and savory glaze. Perfect for busy days when you want a hearty meal without the fuss, this recipe lets your slow cooker do all the work while filling your kitchen with an irresistible aroma. The balance of honey and soy sauce creates a rich flavor that makes every bite memorable and satisfying.
I first tried this during a weekend when I had barely any time but wanted a comforting dinner. Now it’s a go to whenever I crave ribs without the hassle of the grill or oven.
Ingredients
- Baby back ribs: Fresh and meaty ribs ensure tenderness and the perfect amount of fat for flavor
- Garlic: Adds aromatic punch and depth fresh cloves work best
- Dark soy sauce: Brings umami richness opt for naturally brewed for better taste
- Sweet soy sauce: Provides caramel sweetness and enhances glaze texture
- Raw honey: Creates sticky sweetness and balances savory notes
- Onion powder: Adds mild sweetness and background flavor
- Paprika powder: Offers subtle smokiness and color
- Cumin: Lends earthiness and warmth enhancing the spice blend
Instructions
- Soothe the Ribs:
- Mix the onion powder, paprika powder, and cumin in a small bowl until evenly blended. Generously apply this dry rub all over the ribs, pressing it into the meat to form a flavorful base layer. This step builds the backbone for the spice profile that will complement the glaze well.
- Prepare the Glaze:
- Peel and mince the garlic finely to release its aroma. In a separate bowl, combine the dark soy sauce, sweet soy sauce, honey, and minced garlic. Stir thoroughly to create a smooth glaze that will coat the ribs with a perfect blend of savory and sweet.
- Cut and Arrange:
- Slice the ribs into manageable halves if needed to fit them comfortably into your slow cooker. Arrange them evenly in the crockpot so heat circulates well and the flavors infuse uniformly.
- Cook Low and Slow:
- Set your slow cooker to low and cook the ribs for 7 to 8 hours or on high for 4 to 5 hours. This slow cooking breaks down the connective tissues, making the ribs irresistibly tender.
- Baste Hourly:
- Reserve some of the marinade before adding it to the ribs. Brush this reserved glaze over the ribs every hour while cooking. This step seals in moisture and encourages that luscious, sticky coating everyone loves.
Honey is my favorite ingredient here—it caramelizes beautifully and balances the soy’s saltiness. I remember the first time I served these ribs for a casual dinner with friends and how quickly the platter emptied. Everyone kept asking for the recipe and complimented how tender and flavorful the ribs were.
Storage tips
Store leftover ribs in an airtight container in the refrigerator where they will keep well for up to three days. Reheat gently in the oven or microwave, brushing with extra glaze to retain moisture.
Ingredient substitutions
If you do not have sweet soy sauce, you can substitute with a mixture of dark soy and a touch of brown sugar or molasses. For honey, maple syrup can work as a vegan friendly alternative though the flavor will be slightly different.
Serving suggestions
Pair these ribs with steamed jasmine rice or buttery mashed potatoes to soak up the sauce. A crisp, fresh cucumber salad or pickled vegetables will add a refreshing contrast.
These crockpot ribs make an effortless, crowd pleasing meal that still tastes restaurant quality. Letting them sit in the marinade for an hour deepens the flavor.
Your Recipe Questions Answered
- → What cut of ribs works best for this dish?
Baby back ribs are ideal for their tenderness and size, allowing even slow cooking and flavor absorption.
- → How do the honey and soy sauce affect the flavor?
They create a balanced sweet and savory glaze that caramelizes during cooking, enhancing taste and texture.
- → Can the cooking time be adjusted?
Yes, cook low for 7-8 hours or high for 4-5 hours depending on your schedule and desired tenderness.
- → Is it necessary to brush the ribs hourly?
Brushing with reserved marinade keeps the ribs moist and intensifies the glaze throughout the cooking process.
- → What spices are used in the dry rub?
The blend includes onion powder, paprika, and cumin to add depth and warmth without overpowering the glaze.