These Asian Ribs are easy to make, but don’t just throw them in a crockpot for 8 hours and walk away. You will have meat and bones as they will be way overcooked, especially if you use tender baby back ribs. These Crock Pot Saucy Asian Ribs are fantastic.
You want the meat to still be on the bone and to easily pull off but not fall off. The sauce with this recipe is the best, get in there, and get your fingers dirty and sticky. It is finger-licking good!!
Ribs can be cooked so many ways: smoked, grilled, baked, broiled, and slow-cooked. All of them are delicious, as you are starting with a great cut of flavorful meat. Try our Sweet and Sour Pork or, for another Asian pork meal, try our Moo Shu Pork, which is quick and easy.
How to Cook Asian Ribs in a Slow Cooker
Ingredients
sesame oil
Jarred fresh minced ginger
Garlic, minced
Chili sauce, choose your favorite
Low-sodium soy sauce (gluten-free if needed)
Rice wine vinegar
Honey
A large rack of pork baby back ribs (or side ribs)
Salt and pepper
Cornstarch
Sesame seeds and green onions for garnish
I know you want to get right to this, so let me tell you that this recipe is simple. You cut up a large rack of ribs into 3 or 4 sections, season, and place them into a crockpot.
Then, in a small bowl, combine the sauce ingredients and whisk, and pour over baby back ribs or side ribs.
Cook the ribs for 4 1/2 to 5 hours or until they are tender but not completely falling off the bone. Don’t overcook them! Remove the ribs and set them aside.
You then thicken the sauce, pour it back over the ribs, and you have the perfect dinner or game day scrumptiousness!!
I love that you can serve these ribs up with rice and have sauce for that, too! How amazing and your family will love you for this recipe.
The ingredients are commonplace if you do any Asian cooking. They are all staples in our fridge or pantry.
What Can I Serve with Spare Ribs?
I love to serve rice with any Asian meal. Basmati rice would work well with these ribs. Then, an Asian Skillet Stir Fry would make a feast out of your meal. It is another one of our favorites!! Add in a few spring rolls or egg rolls, and you have a meal way better than take out!!
I love the colors in this stir fry, and the sauce is delicious, plus some great crunch from the cashews. Another must make of a recipe!!
A ginger-garlic combination is perfect for me in Asian cooking; it gives us so much flavor. Cooking these in a crockpot couldn’t be simpler.
This rib dinner will have everyone asking for you to make it again. We love making Asian meals at home!! One of our favorites!! Enjoy this recipe!
Crock Pot Saucy Asian Ribs
Video
Ingredients
- 2 Tbsp. sesame oil
- 2 Tbsp. jarred fresh minced ginger
- 1/2 cup brown sugar
- 1 Tbsp. garlic minced
- 1/2 cup chili sauce choose your favorite, Asian or tomato based
- 1/2 cup low-sodium soy sauce gluten free if needed
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1 large rack of pork baby back ribs or side ribs
- Salt and pepper
- 1-2 Tbsp. cornstarch
- Sesame seeds and green onions for garnish
Instructions
- Cut the ribs up into 3-4 sections, salt and pepper on both sides and place in a crock pot. Whisk together the sesame oil, ginger, garlic, brown sugar, chili sauce, soy sauce, honey and vinegar. Pour over the ribs. Cook on low for 4 1/2 to 5 hours until ribs are tender but not falling off the bone.
- Remove the ribs from the crock pot. Degrease the top by spooning off the top layer of fat. Mix 1 Tbsp. of cornstarch with water and whisk into the sauce. Turn the crock pot to high and whisk occasionally until thickened. If needed you can add another Tbsp. of cornstarch mixed with water to thicken further. Serve the sauce over the ribs.
Comments & Reviews
Marlene says
Could this recipe be used with boneless country style pork, instead of ribs?
Tara Noland says
I have not tried that but it may work, not sure. Tell me if you do try it.
Taylor Locke says
This was a huge hit for our whole family! I might decrease the brown sugar or use coconut sugar next time to cut the sweetness a tad, but it was truly delicious as-is.
Tara Noland says
So glad you enjoyed them. We just made them again last Friday! Yum!
Betty says
I have made these twice with hoisin sauce. Everyone loved it even my kid that doesn’t like meat. Is it possible to double this recipe?
Tara Noland says
So glad you are enjoying them Betty! I haven’t tried doubling but I think you could!
Karen says
We don’t eat pork so for the Asian rib recipe can beef ribs or short ribs be used?
Tara Noland says
I am sure they would work fine, I personally have not tried them though.
Sam says
Can you use mirin instead of rice wine vinegar?
Tara Noland says
Mirin is sweet and vinegar is sour so that doesn’t really make a good substitute.
Jackie says
Absolutely delish. Full of flavors. Good to the bone. Didn’t mind the bones came off on a few. Tasty and a great dish.
Tara Noland says
Thanks Jackie!
Cinde says
My husband and son said make it again tomorrow night!!!!!!
Tara Noland says
So glad everyone loved it!!
Teena says
Had this for dinner last night. It is as good as take out.
Tara Noland says
So glad you enjoyed them and thanks for taking the time to tell us!
Rosemary says
Are the ribs placed upright around the pot or flat?
Tara Noland says
Have a look at the post for placement. They are cut and lying flat.
KB Hom says
Asian Grandmother here– Followed your method but used bulgogi (or hoisin) sauce for “barbeque.” Only needed to cook 4 hours as I wok seared the pork
to defat anf heighten the meat flavor. I went out for lunch and shopping with friends. Came home and whole family raved over grandma’s ribs!
Tara Noland says
Awesome, so glad you made them and everyone loved them.
Tara Noland says
Sounds like an awesome meal, so glad you made it your own.