Hey! I'm Des!
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Honey Chipotle Slow Cooker Pork Ribs
I’m going to let you in on a little secret. Growing up I did not like ribs. Like at all. If that’s what my mom was BBQ-ing I would load up my Chinet paper plate with extra corn and pea salad. I didn’t like getting messy and ribs were, and still are, messy. Very messy. But that is the beauty of growing up your tastebuds change and in my case, I realized that the messier the meal, usually the better it is.
What makes these so messy is the sweet and spicy homemade honey chipotle BBQ sauce that is poured over the top of them before the slow cooking begins. If you’d like to cut the heat down a bit you can use half of the can of chipotle peppers and add another tablespoon of honey. Either way be sure to have plenty of napkins on hand, you will need them.
Honey Chipotle Slow Cooker Pork Ribs
Ingredients
Pork Ribs Ingredients:
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- 4 pounds baby back pork ribs
- 1 onion sliced
Honey Chipotle BBQ Sauce Ingredients:
- 1/2 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons packed brown sugar
- 1/2 teaspoon garlic powder
- 1 7 ounce can chipotle peppers in adobo sauce
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
- In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet. Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
- Place the sliced onion on the bottom of the slow cooker.
- While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.
- Transfer ribs to the slow cooker. Pour BBQ sauce over the top. Cover and cook for 6 hours. Serve.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Have new recipes emailed to you.
Mily Nguyen
June 6, 2017 at 11:55 amHi, Thanks for the recipe! Mine came out slightly bitter. Do you know what I can add/remove next time to decrease the bitterness? -Mily
Mags
November 4, 2014 at 1:37 pmThis so good!!! I used 2 1/4 lbs of country style ribs, cut down the brown sugar to 1 tbsp and only 2 chipotle chiles in adobo sauce.
I like spice but not too spicy and this turned out perfect! This sauce is lip smacking good! Falling apart tender. Would be perfect for pulled pork sandwiches too!
This dinner is a winner!
vprirtchard
February 18, 2013 at 10:02 pmThese are fantastic .. even in .. yes .. the crock pot!! I live in Edmonton Canada and we have a hard time BBQing in our temperatures during the winter. So these ribs make a nice BBQesk dinner. They are my husbands favourite .. and he would not eat ribs before these .. I know hard to believe there is a man out there who will not eat ribs anytime .. but it is truer than true!
NIcholas Kokar
March 26, 2012 at 5:00 amThese ribs are phenomenal. I made the mistake of doubling the chipotle while doubling the rest of the recipe–extremely spicy! (But still delicious.) This is a regular on our table throughout the year.
sean
August 20, 2011 at 11:44 pmI’ve made these ribs 3x now and each time is better. Double all the ingredients in the sauce but not the chipotle. Cook on low for 8hrs. Thant shits goooood
Laura
December 26, 2010 at 8:02 amMade these for Christmas dinner. They were delicious. Talk about fall off the bone! Doubled the sauce to serve some on the side and apply to leftover ribs when re-heating. It even had a charred taste to them with some burnt (and I say burnt in a good way) ends that developed along the sides of the crockpot. Thank you for sharing!
Mike
December 5, 2010 at 6:25 pmOops, I used a 12oz can of peppers, man was that hot!!! But really good.
Deseree
July 8, 2010 at 6:13 amAmbie- on my slow cooker 6 hours is high temperature. You could also cook them on low for 8 hours if that fits better with your schedule. Hope this helps! :)
Amber
July 8, 2010 at 5:15 amQ: What temp. do I cook the ribs at in the slow cooker? Medium or High? Thanks :)
~ambie
Mrs. L
June 9, 2010 at 12:10 pmI have about 3/4 of a can of chipotle peppers in adobo sauce leftover from some skirt steak I made last weekend. I think I’ll whip up a batch of your BBQ sauce and have me some ribs! And the slow cooker idea works for those of us that may not have access to a grill (horrors, I know, the new one should be here in a week or so).
Alisa
June 8, 2010 at 9:35 amOh my sweet barbecue sauce…this looks really wonderful! And to think we just had ribs last weekend. I’ll try your recipe Hope you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Jenn's Food Journey
June 7, 2010 at 7:03 pmMy mouth is watering! These look and sound wonderful. I love chipotle! Going to be trying your grilled chipotle chicken soon! Can’t wait! Your recipes always turn out really good! Thank you!
Steve
June 7, 2010 at 6:28 pmThe recipe sounds great except for the crock pot. Indirect on a charcoal kettle or indirect on a gas grill would make these ribs killer. Use the sauce as a glaze at the end only.