Crock Pot Honey Ribs and Rice
Indulge in the ultimate comfort food experience with Crock Pot Honey Ribs and Rice—a sweet and savory masterpiece that’s as effortless as it is delicious. Succulent pork baby back ribs are slow-cooked to tender perfection in a rich honey glaze infused with soy sauce, ketchup, apple cider vinegar, garlic, and a hint of smoked paprika for a smoky depth of flavor. As the ribs simmer away in the crock pot, their irresistible caramelized aroma fills your kitchen. Paired with buttery, fluffy long-grain white rice cooked in savory chicken broth, this dish is a complete and satisfying meal. For an extra touch, broil the ribs for a sticky, golden finish and garnish with fresh green onions. Perfect for weeknight dinners or cozy gatherings, this recipe delivers bold flavors with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork baby back ribs
- 0.5 cup honey
- 0.25 cup soy sauce
- 0.25 cup ketchup
- 2 tablespoons apple cider vinegar
- 3 units garlic cloves, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 2 tablespoons green onions, chopped (optional, for garnish)
Instructions
Start by preparing the ribs. Remove the membrane from the back of the ribs to ensure tenderness. Cut the rack of ribs into 3-4 rib sections for easier handling.
In a medium mixing bowl, whisk together honey, soy sauce, ketchup, apple cider vinegar, minced garlic, ground black pepper, and smoked paprika until well blended.
Place the ribs into the crock pot. Pour the honey glaze over the ribs, ensuring each piece is coated evenly.
Cover the crock pot with the lid and cook the ribs on low for 6-7 hours or until the meat is tender and easily pulls away from the bone.
About 30 minutes before the ribs are done, start preparing the rice. In a medium saucepan, melt the butter over medium heat. Add the rice and stir to coat the grains in butter.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Once the ribs are fully cooked, carefully transfer them to a baking sheet. Optionally, brush them with more honey glaze from the crock pot and broil them in the oven for 3-5 minutes for a sticky, caramelized finish.
Fluff the cooked rice with a fork. Serve the ribs over a bed of rice and garnish with chopped green onions, if desired.
Serve immediately and enjoy this sweet and savory comfort meal!
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 110.2 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3323 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
