Honey Buffalo Ribs are Baby Back Pork Ribs that are covered in a spice rub and seared in the oven and then slow cooked in a slow cooker with a lip smackin’ Honey Buffalo Sauce till tender and juicy! Absolutely the BEST ribs EVER!
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I. Love. Buffalo. Sauce!
I’m pretty sure you could smear buffalo sauce on liver and I’d try it. (No! No I wouldn’t! I totally lied…never gonna happen friends! Hey…I needed an intro!) Okay, so maybe that was going too far, but ya get my drift right?
What’s really strange about my love affair with buffalo sauce is that I don’t like super spicy food. (Huh? I know right!) I have no logical explanation for my infatuation with that tangy, spicy, orange-colored sauce? It just is what it is.
So, when I stumbled upon a recipe from Jen over at Carlsbad Cravings for Honey Buffalo Ribs… I swooned! I absolutely knew I had to try them. I’m SO glad I did. To say they were a huge hit is a bit of an understatement!
These are so simple to make and so outstanding…you’ll never go out for ribs again. (Well…ya might, but you’ll be wishing ya had these knee slappin’, toe tappin’, tummy lovin’ ribs!)
How To Make Slow Cooker Honey Buffalo Wings
Let’s talk ribs. You’ll need two beautiful racks of baby back ribs.
Why a baby back? Two reasons…one they are more tender, and two…they have more meat! I want a meaty rib if I’m going to the trouble of making them.
Preheat your oven to 400 degrees. Line a baking sheet that has sides with parchment paper. Set aside.
For melt in your mouth ribs every single time, you have to start out by removing the membrane on the back side of the rib. Start at one end, and using a knife carefully lift it till you can get a good hold of it. Then simply rip it off like a band-aid. (Sorry, I know…gross! I don’t know how else to go after this one friends!)
Once the membrane is removed you’ll want to rinse and pat them dry.
Then cut the ribs into about 6 sections. Use a very sharp knife cut right through the meat in-between each rib. I cut them into 2-3 ribs per section.
In a medium bowl mix together your spice rub ingredients.
Place the ribs “bone side down” in your parchment lined baking sheet. Sprinkle rub on top of ribs.
Rub the spice rub evenly all over the meat.
Bake the ribs for 15 minutes per side to sear the meat.
In another bowl whisk together all the Honey Buffalo Sauce ingredients, except the cornstarch. Remove and reserve 1 cup of sauce to brush on the cooked ribs.
TIP: Save that cooking sheet! Just set it aside for later. We’re going to pop these ribs under the broiler for just a few minutes to give them some crisp!
Whisk the cornstarch into the remaining Honey Buffalo Sauce.
Spray your slow cooker with non-stick cooking spray. Add a thin layer of sauce.
Then add a layer of ribs. (I get excited just looking at these and they aren’t even ready yet!)
Follow with another layer of sauce brushed right on top of the ribs.
Add another layer of Ribs followed by a final layer of sauce.
Make sure those puppies are well coated. You don’t want one rib to feel neglected because it hasn’t been bathed in that sauce!
Cover and cook on High for 4-5 hours or on Low for 7-9 hours OR…cook until ribs are fall apart tender good!
Time to find that baking sheet you set aside. Turn the broiler on in your oven. Place the ribs on the baking sheet bone side down. Slip the ribs under your broiler for about 3-4 minutes. Just long enough to add a little bit of crisp to the edges.
Jen doesn’t do this step but I highly recommend it! It kicks these ribs up another notch…if that’s even possible!
Remove the ribs from the oven and brush with reserved sauce. Garnish with a little fresh chopped cilantro and you’re ready to dig in to the best lip smackin’, tummy pleasing ribs in town!
Tip: I saved a little sauce so my guests could drizzle more on if desired.
Whose craving ribs for dinner ?
Honestly if you love Honey Buffalo wings you will go NUTS for these Honey Buffalo Ribs! The sauce will knock your socks off! I thought we might have a “War of the Ribs” at the dinner table after my crew had their first bite! They are THAT good!!!
These pair fantastic with my Party Potato recipe, green salad, and my Blueberry muffins!
I made these for Sunday Family dinner. They cooked the whole time we were gone at church . We came home to a house smelling like the best BBQ pit in town! Who say’s you can’t have ribs all year long?!!!
Thanks for visiting my Nest. I really hope you’ll give these ribs a try.
- 4-5 pounds baby back pork ribs - membrane removed
Honey Buffalo Sauce
- 3/4 cup Frank's BUFFALO WINGS Sauce - not original
- 1/2 cup honey
- 3/4 cup apricot preserves
- 1 cup packed brown sugar
- 1/4 cup reduced sodium soy sauce
- 2 Tablespoons Dijon mustard
- 1 1/2 tablespoon cornstarch
- 1 1/2 Tablespoons paprika
- 1 1/2 Tablespoons packed brown sugar
- 2 tsp chili powder
- 2 tsp. garlic salt
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp coarse black pepper
- 1/2 tsp dried thyme
- Preheat oven to 400 degrees. Line a baking sheet with sides with parchment paper. Set aside.
- Remove Membrane from ribs. Cut ribs into 6 sections, about 2-3 ribs each section. Rinse and pat dry.
- In a medium bowl whisk together spice rub ingredients. Sprinkle ribs with rub and rub evenly all over the meat then place ribs on prepared baking sheet.
- Bake ribs for 15 minutes on each side (30 minutes total) to sear meat.
- In another bowl mix together all the Honey Buffalo Sauce ingredients except the cornstarch.
- Remove and reserve 1 cup of Sauce to brush on cooked ribs. Whisk cornstarch into remaining sauce.
- Save pan that ribs have been cooked on. You will need it later to crisp up ribs under broiler.
- Spray slow cooker with nonstick cooking spray then add a thin layer of sauce, followed by ribs. Layer sauce and ribs until complete. Make sure ribs are evenly coated.
- Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR until ribs are fall apart tender. Keep an eye on them. Cooking times vary by cookers.
- Remove ribs and place on the baking sheet you used earlier.
- Heat broiler up.
- Place Ribs under the broiler for 3-4 minutes until edges are crisp.
- Brush with extra sauce. Place any remaining sauce in a bowl.
- Garnish ribs with chopped cilantro.
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Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Serving Size:1 serving
Amount Per Serving: Calories: 1820Total Fat: 127gSaturated Fat: 39gTrans Fat: 1gUnsaturated Fat: 57gCholesterol: 417mgSodium: 1799mgCarbohydrates: 90gFiber: 2gSugar: 75gProtein: 85g