Dinner · Part 3 of 3: Tips & recipe card

Smoky Chipotle Honey Hickory Spare Ribs: Crockpot Pull-Apart Tips, FAQ & printable recipe

Name: Smoky Chipotle Honey Hickory Spare Ribs: Crockpot Pull-Apart
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Cuisine: American
Ingredients: 4 lb St. Louis style pork spare ribs; 2 tbsp chipotle peppers in adobo, chopped; 1/4 cup raw honey; 1 1/2 cups honey hickory barbecue sauce

By Clara Weller · Oct 28, 2026

Pull-apart spare ribs glistening with smoky chipotle honey glaze in a black slow cooker

Prep: 15 min
Cook: 6 h
Total: 6 h 25 min
Serves: 6

Includes 10 min resting

Tips for success

For the most flavorful ribs, choose a barbecue sauce with a strong hickory smoke flavor. You can also make your own by combining ketchup, apple cider vinegar, molasses, and a dash of liquid smoke.

Taste the sauce before adding it; if it's too sweet, add a little vinegar or Worcestershire sauce to balance.

If you want a thicker glaze, transfer the sauce from the slow cooker to a saucepan after removing the ribs, and simmer it on the stovetop for 5-10 minutes until reduced.

This is a great way to concentrate the flavors. For extra char, place the sauced ribs under a broiler for 2-3 minutes until the edges caramelize.

Variations

Spicy Mango Ribs: Replace the honey with mango preserves and add 1 tablespoon of sriracha to the barbecue sauce. The sweetness of mango pairs with the chipotle for a tropical twist.
Coffee-Molasses Ribs: Stir 1/4 cup strong brewed coffee and 2 tablespoons molasses into the barbecue sauce. The coffee adds depth and a subtle bitterness that balances the sweetness.
Honey Garlic Ribs: Add 4 cloves of minced garlic and 1 tablespoon of soy sauce to the sauce mixture. Omit the chipotle for a milder, kid-friendly version.
Smoky Maple Ribs: Swap the honey for maple syrup and use a smoky barbecue sauce. Add 1 teaspoon of smoked paprika to enhance the smokiness.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The glaze will thicken; add a splash of water or broth when reheating.
Freezer: Freeze the ribs in a freezer-safe container with sauce for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Reheat in a 300°F (150°C) oven for 20-25 minutes, or in the microwave in 1-minute intervals until hot.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently in the microwave or on the stovetop with a splash of water to loosen it.

The ribs can be fully cooked up to 2 days ahead. Cool them in the sauce, then refrigerate in the container.

When ready to serve, reheat in a 300°F (150°C) oven until warmed through, about 20 minutes. The flavor actually improves as the ribs sit in the sauce.

Serving ideas

Serve the ribs on a large platter with plenty of extra sauce spooned over the top. They pair beautifully with coleslaw, cornbread, or a simple green salad.

For a heartier meal, serve over mashed potatoes or with roasted vegetables to soak up the extra glaze.

These ribs are also great for gatherings—set them out with a stack of napkins and let guests pull off pieces. The meat is so tender it can be shredded and piled onto buns for a pulled pork sandwich. Leftover sauce can be served on the side for dipping.

Frequently asked questions

Can this recipe be made with baby back ribs?

Yes, baby back ribs work well, but they cook faster. Check for doneness at 4-5 hours on low. They are leaner, so take care not to overcook them, or they may dry out. The internal temperature should still reach 145°F (63°C) at minimum.

How can the heat level be adjusted?

To reduce heat, use only the adobo sauce from the chipotle peppers instead of the chopped peppers, or use 1 tablespoon of peppers. To add more heat, include the seeds or add a pinch of cayenne pepper. Always taste the sauce before cooking and adjust.

Is it necessary to remove the membrane from the ribs?

Removing the membrane is recommended because it can become chewy and prevents the seasonings from penetrating. Use a paper towel to grip it and pull it off gently. If it's difficult, score it with a knife in a crosshatch pattern.

Can these ribs be finished on a grill or under the broiler?

Yes, for a caramelized crust, transfer the cooked ribs to a baking sheet and brush with extra sauce. Broil for 2-3 minutes until the edges char slightly. Watch closely to prevent burning, as the sugar in the sauce can scorch quickly.

What is the best way to reheat leftover ribs?

Reheat in a 300°F (150°C) oven for 20-25 minutes, covered with foil to retain moisture. Alternatively, microwave in 1-minute increments, adding a splash of water or extra sauce to keep them juicy. Avoid high heat, which can make the meat tough.

Recipe card

Smoky Chipotle Honey Hickory Spare Ribs: Crockpot Pull-Apart

Prep 15 minCook 6 hRest 10 minTotal 6 h 25 minServes 6

Ingredients

4 lb St. Louis style pork spare ribs
2 tbsp chipotle peppers in adobo, chopped
1/4 cup raw honey
1 1/2 cups honey hickory barbecue sauce

Instructions

Remove the ribs from the refrigerator and pat them dry with paper towels. If there is a thin membrane on the bone side, slide a knife under it and peel it off. Place the ribs in the slow cooker insert, meaty side up, cutting them into two or three sections if needed to fit in a single layer.
Scatter the chopped chipotle peppers in adobo evenly over the ribs. Drizzle the raw honey over the top, using a spoon to spread it across the surface. The peppers will add smoky heat, while the honey will balance the richness and caramelize during cooking.
Pour the honey hickory barbecue sauce generously over the entire surface of the ribs, using a spoon or spatula to spread it into an even layer. Make sure the sauce covers the meat completely, though some sauce will pool around the ribs.
Cover the slow cooker with the lid and set it to low. Cook for 6 to 7 hours, or until the meat is tender and easily pulls away from the bone. Avoid opening the lid during cooking to maintain a steady temperature and steam. Let it rest for 3 minutes before slicing.
After 6 hours, check the ribs by piercing the thickest part with a fork. The meat should be very tender and start to pull apart with little resistance. If not, continue cooking for up to 1 more hour. The internal temperature should register at least 145°F (63°C), but for fall-apart texture it will be higher. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the ribs rest in the sauce for at least 10 minutes. This allows the juices to redistribute and the glaze to thicken slightly. Use tongs or a carving fork to carefully transfer the ribs to a cutting board.
Using a carving fork, lift each rib section out of the slow cooker, letting excess glaze drip back. Place the ribs on a serving platter or individual plates. Spoon additional sauce from the slow cooker over the top before serving.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 680
Protein: 38 g
Carbohydrates: 40 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.