- 6 pounds pork baby back ribs, cut into serving-size pieces
- 1-1/3 cups packed brown sugar
- 1 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 1/4 cup minced fresh gingerroot
- 6 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/4 cup cornstarch
- 1/4 cup cold water
- Thinly sliced green onions and sesame seeds, optional
- Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
- Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired. Yield: 6 servings (about 4 cups sauce).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Asian Ribs
Sort By :
"The sauce was tasty. I think though, that my ribs were too fatty because the cooking juices, even after reducing vere very oily. Maybe next time I'll boil the ribs a bit as I do when I oven-bake them."
"marinated overnight and grilled outside creates a wonderful glaze and taste"
"I used boneless country-style ribs, and used ground ginger rather than purchase ginger root. This recipe is very good, and very easy to prepare! I'll be making this one again!"
"I made these ribs for a birthday party I hosted this weekend and everyone raved about them! I used boneless country ribs. I will definitely be making this recipe again!"
"These ribs were very good and easy. Only had 2-1/2 lbs of baby backs so halved the sauce portion and cooked meat side down in the slow cooker for 6 hrs 40 min, which was a bit too long, so I'll adjust it next time. Served w/ basmati rice and corn on the cob. Did not make gravy, used sauce as is. Will make again."