Slow Cooker Sweet and Sticky Pork Ribs

The name says it all: Slow Cooker Sweet and Sticky Pork Ribs are the ultimate comfort food. Smoky paprika and garlic combine with sweet maple syrup and a tangy apple kick for a glaze that’s absolutely finger-licking good. These ribs cook until they fall off the bone tender, and the sticky sauce is pure magic.

I love making these ribs for cozy nights when I want something rich and flavorful without much effort. Pair them with a fresh green salad or roasted veggies to round out the meal. Trust me, once you taste that sauce, you’ll want to drizzle it on everything!

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Recipe Ingredients

1 tbsp smoked paprika
1 tsp chili flakes
2 tsp freshly ground white pepper
3 tbsp treacle or molasses
3 tbsp maple syrup
1 tbsp sea salt flakes
4 garlic cloves, minced
1 granny smith apple, peeled and finely grated
1 tbsp apple cider vinegar
2 kg (4 lb 8 oz) American-style pork ribs
Green salad, to serve

How To Make Slow Cooker Sweet and Sticky Pork Ribs

Mix Your Flavor Base: In your slow cooker, combine the smoked paprika, chili flakes, white pepper, treacle, maple syrup, sea salt, garlic, grated apple, and apple cider vinegar. Mix everything until the ingredients form a well-blended coating.
Prep and Start Cooking: Place the pork ribs into the slow cooker, ensuring they are well-coated with the flavorful mixture. Cook on high for four hours, and don’t forget to turn the ribs halfway through for even cooking.
Handle the Ribs: Once cooked, carefully remove the ribs from the slow cooker, and cover them loosely with foil to keep warm. Let them rest while you prepare the sauce.
Make It Sticky: Pour the leftover cooking liquid into a saucepan, bring it to a boil on medium-high heat, then reduce to a simmer. Cook for about 15 minutes or until the liquid has thickened into a rich, sticky sauce.
Get Saucy: Brush the ribs generously with the thickened sauce until they’re completely coated and irresistibly glossy. If you prefer, you can reheat the ribs briefly under a broiler for extra caramelization.
Serve and Enjoy: Plate the ribs alongside a big, fresh green salad, and serve them immediately while they’re warm and sticky.

Recipe Tips

Maximize Flavor with Marinade Time: Let the ribs marinate in the spice mixture for at least 2 hours or overnight for a deeper, richer flavor that infuses every bite.
Customize the Spice Level: Adjust the chili flakes to suit your heat preference; for milder ribs, reduce them, or for spicy ribs, add cayenne pepper or extra chili flakes.
Thicker Sauce Option: If the sauce isn’t thick enough after simmering, add a teaspoon of cornstarch mixed with water, and cook for an additional 2-3 minutes to thicken.
Make It Smokier: For a deeper smoky flavor, add 1 teaspoon of liquid smoke to the sauce before simmering, enhancing the barbecue-style aroma and taste.
Alternative Serving Ideas: Instead of green salad, serve these ribs with creamy coleslaw, roasted potatoes, or cornbread for a comforting, crowd-pleasing meal.

Recipe FAQs and Variations

Can I Cook These Ribs on Low Heat Instead of High?

Yes, cooking on low heat for 8 hours works perfectly and results in even more tender ribs.

What Can I Use Instead of Apple Cider Vinegar?

White wine vinegar or rice vinegar can be used as substitutes, maintaining the tangy balance in the flavor.

Can I Make This Recipe Without a Slow Cooker?

Absolutely, bake the ribs at 300°F (150°C) in a covered dish for about 3 hours, turning halfway.

How Do I Store Leftovers?

Store leftover ribs in an airtight container in the refrigerator for up to 3 days, reheating gently in the microwave or oven.

Can I Use Baby Back Ribs Instead of American-style Ribs?

Yes, baby back ribs work just as well but may cook slightly faster, so check for tenderness earlier.

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