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These slow cooker sticky orange-garlic ribs are sweet, savory, and fall-off-the-bone tender. A simple blend of orange marmalade, garlic, soy sauce, and barbecue sauce creates a rich, sticky glaze that clings to the ribs and delivers bold flavor in every bite.

Thanks to the slow cooker, there’s no need to fuss—just set it and forget it. Whether you’re cooking for a casual weeknight dinner or weekend gathering, these hands-off ribs are sure to impress with their irresistible combination of citrus, umami, and garlic.

Why You’ll Love It

Big flavor, minimal effort. The slow cooker does all the work while the sauce infuses the ribs with sweet-savory goodness.

Sticky and satisfying. The glaze made with marmalade and soy caramelizes beautifully on the ribs.

Flexible and family-friendly. Use spareribs or country-style ribs and adjust the sauce to taste—great for picky eaters.

Perfect for make-ahead meals. The ribs reheat well and taste even better the next day.

Ingredient Notes

Pork ribs: Use spareribs or country-style ribs—both work well in the slow cooker.
Orange marmalade: Adds citrus sweetness and sticky texture. Apricot preserves also work.
Soy sauce: Balances the sweetness and adds savory depth.
Barbecue sauce: Adds tang and body—ketchup is a good alternative for a more neutral glaze.
Garlic: Freshly minced garlic adds sharp, aromatic flavor.

Steps to Make Slow Cooker Sticky Orange-Garlic Ribs

Cut the ribs into individual or serving-size portions and season them with salt and pepper. Place the ribs in the slow cooker in an even layer.
In a small bowl, mix together the soy sauce, orange marmalade, barbecue sauce, and minced garlic. Brush the mixture over the ribs and pour any remaining sauce on top.
Cover and cook on low for 8 to 10 hours, or until the ribs are extremely tender and easily pulled apart with a fork. Serve them hot with your favorite sides.

⏲️ Make-Ahead Tip

Prepare the sauce and cut the ribs a day in advance. Store separately in the refrigerator and combine in the slow cooker the next morning.

Recipe Variations

Add a little heat. Stir in a pinch of crushed red pepper flakes or a splash of hot sauce into the glaze.
Make it citrusy. Add a teaspoon of orange zest for extra brightness.
Try it with apricot. Apricot preserves make an excellent swap for marmalade.

Serving Suggestions

Serve with mashed potatoes, rice, or buttered noodles to soak up the sauce.
Add a crisp green salad or coleslaw for contrast.
Pair with cornbread, baked beans, or roasted vegetables.

How to Store and Reheat

Refrigerate: Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

Freeze: Place cooled ribs in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat: Reheat gently in a covered baking dish at 300°F until heated through, or microwave individual portions.