This 5-ingredient slow cooker spring supper is the kind of meal I lean on after a long workday when I still want something that tastes like I put in way more effort than I actually did. You literally toss frozen raw pork riblets into the crock with four bright, simple ingredients, flip the switch, and let the slow cooker do the rest. The flavors lean fresh and springy—think lemon, herbs, and a touch of sweetness—while staying totally weeknight-friendly. It’s perfect for those in-between months when it’s still cool enough to crave something cozy, but you’re ready for lighter flavors and a low-stress dinner that makes the whole house smell amazing.
Serve these lemon-herb pork riblets over fluffy mashed potatoes, buttered egg noodles, or simple garlic rice to soak up all the savory juices. Add a bright side like roasted asparagus, steamed green beans, or a spring salad with mixed greens, cucumber, and a light vinaigrette. Warm dinner rolls or a sliced baguette are great for mopping up the sauce, and if you want to round things out, a simple fruit salad or sliced strawberries on the side keeps the whole meal feeling fresh and springy.
5-Ingredient Slow Cooker Spring Pork RibletsServings: 4
Ingredients
3 pounds frozen raw pork riblets (do not thaw)
1/2 cup low-sodium chicken broth
1/3 cup honey
1 large lemon, zested and juiced (about 2 tablespoons juice + 1 tablespoon zest)
1 tablespoon dried Italian seasoning (or dried parsley and thyme mix)
Directions
Place the frozen raw pork riblets in an even layer in the bottom of a 5- to 6-quart slow cooker, arranging them so they cover the base of the crock. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly.
In a small bowl or measuring cup, whisk together the chicken broth, honey, lemon juice, lemon zest, and dried Italian seasoning until the honey mostly dissolves and the seasoning is evenly distributed.
Pour the lemon-herb mixture evenly over the frozen riblets, making sure some of the liquid runs underneath and between the pieces. Use a spoon to gently nudge the riblets so the sauce can reach as much of the meat as possible.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the pork riblets are very tender and reach an internal temperature of at least 145°F, ideally closer to 190–200°F for fall-off-the-bone texture.
Once the riblets are tender, taste the cooking liquid and adjust the seasoning if needed with a pinch of salt or an extra squeeze of lemon for brightness. Gently stir to coat the riblets in the sauce, being careful not to break them apart too much.
Use tongs to transfer the riblets to a serving platter or shallow bowl. Spoon some of the lemon-herb sauce from the slow cooker over the top. Serve hot with your favorite sides, passing extra sauce at the table for anyone who wants seconds.
Variations & Tips
For a slightly tangier version, swap half of the honey for Dijon mustard and add an extra tablespoon of lemon juice. If you like a hint of heat, stir 1/4 to 1/2 teaspoon red pepper flakes into the sauce mixture before pouring it over the riblets. To make it a little more savory and less sweet, reduce the honey to 1/4 cup and add 1 teaspoon garlic powder or 2 minced garlic cloves (this will technically add an ingredient but is a nice upgrade if you’re not strict about the 5-ingredient rule). You can also use orange instead of lemon for a softer citrus flavor—substitute the zest and juice of 1 large orange and keep everything else the same. For a slightly thicker glaze, transfer the cooked riblets to a plate, pour the cooking liquid into a saucepan, and simmer for 5–10 minutes until reduced, then spoon it back over the meat. If you need to stretch the meal, toss in baby potatoes and carrot chunks around the frozen riblets before cooking; just make sure they’re cut into similar-sized pieces so they cook through in the same amount of time. FOOD SAFETY TIPS: Always start with fully frozen raw pork riblets straight from the freezer—do not thaw them on the counter. Make sure the slow cooker is set to LOW or HIGH immediately after adding the meat and liquid so it moves quickly through the temperature danger zone. Use a meat thermometer to confirm the internal temperature of the pork reaches at least 145°F; for very tender riblets, cooking longer to 190–200°F is ideal. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat to at least 165°F before eating.
