slow-cooker sticky barbecue ribs

Slow-Cooker Sticky Barbecue Ribs 🍖

Tender, fall-off-the-bone ribs coated in a rich, smoky, sweet-and-sticky barbecue sauce. The slow cooker does most of the work, and a quick finish under the grill (broiler) gives them that delicious caramelized glaze.

6–8 hrs

Total cooking time

4 servings

Serves

Easy

Difficulty

Ingredients

Tap ingredients as you prepare them.

For the ribs

1.5–2 kg pork ribs (baby back or spare ribs)

1 tsp salt

1 tsp black pepper

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

For the sticky BBQ sauce

250 ml barbecue sauce

3 tbsp honey

2 tbsp brown sugar

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar or lemon juice

1 tbsp ketchup

1 tsp mustard (optional)

½ tsp chilli flakes (optional)

Instructions

1. Season the ribs

Remove the thin membrane from the back of the ribs if it is still attached. Pat dry, then rub with salt, pepper, paprika, garlic powder and onion powder.

2. Mix the sticky sauce

Combine the barbecue sauce, honey, brown sugar, Worcestershire sauce, vinegar, ketchup and optional mustard or chilli flakes in a bowl.

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3. Slow-cook until tender

Arrange the ribs in the slow cooker, cutting them into sections if needed. Pour most of the sauce over them and turn to coat.

LOW: 6–8 hours

HIGH: 3–4 hours

Cook until the meat is very tender. No extra liquid is usually needed.

4. Make them sticky

Carefully transfer the tender ribs to a foil-lined baking tray. Brush generously with reserved, unused BBQ sauce.

Grill (broil) on high for 3–5 minutes, watching closely, until bubbling, glossy and lightly charred at the edges. Alternatively, bake at 220°C for 8–12 minutes.

5. Serve and enjoy

Brush with a final little layer of sauce and rest for 5 minutes. Serve hot with your favourite sides.

Tips for extra-sticky ribs

For a smoky flavour: Add ½–1 tsp smoked paprika or a little liquid smoke.

For a sweeter glaze: Add another tablespoon of honey.

For a spicy kick: Add chilli flakes or a little hot sauce.

For the best texture: Don’t skip the final grilling step. That’s what gives the ribs their caramelized, sticky coating.

Food safety: Use a clean portion of sauce for glazing after cooking; don’t reuse sauce that has touched raw meat unless you boil it thoroughly.

What to serve with them

Creamy coleslaw

Buttered corn

Crispy potato wedges

Garlic bread

My tip: For the ultimate sticky finish, mix 1 tablespoon of honey into a few tablespoons of BBQ sauce and brush it onto the ribs just before grilling. You’ll get a gorgeous, glossy glaze without much extra effort.