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Crock Pot Saucy Asian Ribs

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Crock Pot Saucy Asian Ribs

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 be falling off. The sauce with this recipe is the best, get in there, 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. 

Crock Pot Saucy Asian Ribs

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!! 

Crock Pot Saucy Asian Ribs

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 Recipe

Yield: 3-4 servings

Crock Pot Saucy Asian Ribs

Crock Pot Saucy Asian Ribs

An easy recipe that will get you succulent, full of flavor ribs, Crock Pot Saucy Asian Ribs await you!

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

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
  • 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

  1. 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.
  2. 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.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 405Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 1722mgCarbohydrates: 56gFiber: 2gSugar: 45gProtein: 13g
© Tara Noland
Cuisine: Asian

Comments

  8. Claudia Krusch says

    I will have to try this recipe on the weekend. It will be perfect with some rice. I know my family is going to love it.

    Reply

  11. Melissa says

    We are not meat eaters but I love this recipe and am going to try and recreate it with my veggie/soy protein! Thanks for sharing- your foodie pics are amazing

    Reply

    • Tara Noland says

      No, it is found in the Asian section and is a different sauce than chili sauce that is more tomato-based.

      Reply

        • Tara Noland says

          No, they don’t have to be tomato-based but they are red in color from the chilis. Use your favorite Asian chili sauce in this recipe.

          Reply

  15. Vickie says

    I’ve made these Asian ribs twice and the’re the best! We’ve eaten them when they come out of the crock pot and also made freezer meals with them. I used arrowroot instead of corn starch for the freezer meals – to avoid any ‘gumminess’ from freezing.

    Reply

  17. Alida says

    I have to watch my sugar intake going to use Agave instead of honey. Will let you know how it comes out with this substitution.

    Reply

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