Sweet and Savory Ribs Recipe
Sweet and Savory Ribs Recipe photo by Taste of Home

Sweet and Savory Ribs Recipe

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4.5 11 19
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My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.—Kandy Bingham, Green River, Wyoming
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8 servings


  • 1 large onion, chopped
  • 4 pounds boneless country-style pork ribs
  • 1 bottle (18 ounces) honey barbecue sauce
  • 1/3 cup maple syrup
  • 1/4 cup spicy brown mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving: 509 calories, 21g fat (7g saturated fat), 130mg cholesterol, 945mg sodium, 34g carbohydrate (28g sugars, trace fiber), 40g protein


  1. Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender. Yield: 8 servings.
Originally published as Sweet and Savory Ribs in Quick Cooking May/June 2003, p52

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Reviewed Sep. 16, 2015

"This is the best slow cooker barbeque ribs recipe I've tried. So glad I found it, thanks."

Reviewed May. 17, 2015

"My family really enjoyed these ribs. One of my sons said that these were his favorite ribs. I prefer my ribs on the grill. The sauce turned out really greasy. I will try these again and take Sprowls advice to cook the ribs without sauce to begin with, pour off the grease 3/4 though the cook time, and then add the sauce."

Reviewed Mar. 29, 2015

"We have enjoyed these lip smacking ribs many times, and they are so easy to put together. They also smell so good while cooking. Thank you for sharing this recipe."

Reviewed Oct. 2, 2014

"OMG... LOVE this! I did not add the mustard but otherwise stuck to the recipe. The meat fell off the bone in my crock pot. SOOOOOO good."

Reviewed Jan. 13, 2014

"These were a hit! Cooked them for about 9 hours - that may have been a little too long, they were a tad dry. BUT - we ate them all and decided this was a keeper for sure!"

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