Slow cooker spare ribs

    5 hours 10 min

    Get delicious sticky spare ribs in 5 hours using a slow cooker and this recipe. Perfect if you have to feed a crowd!

    86 people made this

    Serves: 12 

    • 2.8kg pork spare ribs, cut into serving-size pieces
    • 350ml ketchup
    • 165g brown sugar
    • 120ml vinegar
    • 120ml honey
    • 80ml soy sauce
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon salt
    • 3/4 teaspoon ground mustard
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper

    Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

    1. Place spare ribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder and black pepper.
    2. Cook on High for 5 hours.

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    Average global rating:

    Reviews in English (39)


    Great recipe. The only thing I did different was I chose to boil the ribs for 30 minutes, and drain. I browned the ribs in a little oil after seasoning with garlic powder, salt & pepper. I added sliced onion to the crock pot, placed the ribs in, added the sauce and cooked on high for almost 5 hours. The result was fall-off-the-bone ribs, with a delicius sauce. Hubby loved it as much as I did.  -  10 Nov 2013  (Review from Allrecipes US | Canada)


    This was good, as to be expected. My entire family enjoyed this recipe. Even my 10 month old son. I think he would have kept eating hadn't I stopped him, lol. Thanks for sharing this recipe. I decided to use this for Easter Sunday and I am glad I did.  -  02 Apr 2013  (Review from Allrecipes US | Canada)


    Delicious! All the kids, even the pickiest 3 year old, liked it. I decreased brown sugar to 1/2 cup, only added about 1 Tbsp of honey and used apple cider vinegar. Salted and peppered ribs, then quickly browned them on the stovetop on all sides. Cooked for 5 hours on high as directed. Ribs turned out perfect and the taste of the sauce is amazing. It had just enough sweetness though, so adding as much sugar and honey as recipe calls for would be too much. Thanks for a delicious recipe! It will become my staple.  -  07 Mar 2015  (Review from Allrecipes US | Canada)