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Asian Ribs Recipe

Asian Ribs Recipe

My husband adores this dish, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. —Julie Ko, Rogers, Arkansas
TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
  • 3. 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).

Nutritional Facts

1 serving (calculated without optional ingredients) equals 902 calories, 51 g fat (16 g saturated fat), 163 mg cholesterol, 1,891 mg sodium, 61 g carbohydrate, trace fiber, 48 g protein.

Reviews for Asian Ribs

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Reviewed Oct. 16, 2015

"Made this recipe with 2 1/2 lbs. baby back ribs. Cut all ingredients in 1/2 and only used 1/2 cup light brown sugar. Great Asian taste and smell. Will definitely make again."

Reviewed Feb. 23, 2015

"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."

Reviewed Feb. 9, 2015

"marinated overnight and grilled outside creates a wonderful glaze and taste"

Reviewed Oct. 20, 2014

"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!"

Reviewed Jan. 20, 2014

"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!"

Reviewed Sep. 26, 2013

"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."

Reviewed Jul. 31, 2013

"This is every bit as good (if not better) than the pork ribs served at our favorite Chinese buffet restaurant. Definitely a keeper."

Reviewed May. 14, 2013

"I thought this dish was great! I made a couple subs with it though. I used 1 tbs of ground ginger and country style pork ribs. I thought it had a great flavor and plenty of sauce. The only boyfriend wasn't crazy about it. Maybe because of the ginger? Guess that means more leftovers for me!"

Reviewed Apr. 11, 2013

"My first time making ribs, and it was amazingly yummy!!! Will def make again and again!!!"

Reviewed Mar. 26, 2013

"<p>This recipe was delicious!! My 3 kids (aged 8-14) and hubby LOVED it and they are big fans of asian food. I did substitute ground ginger from a jar for the fresh ginger root.I used the boneless country style ribs and they came out sooo moist and tender! I also served this with the Asian Spaghetti (also a Taste of Home recipe) and it was a perfect combination!</p>"

Reviewed Mar. 5, 2013

"My husband and i loved this recipe, though i modify it to serve 2, but it still worked out wonderful."

Reviewed Mar. 4, 2013

"Very good. I used country ribs since they were on sale and the meat was very tender and delicious. My only concern was the sesame had such a strong smell I was not sure I would be pleased with the results. It tasted good but I think the next time I may use half the amount of sesame oil. Sauce thickened nicely with the cornstarch and was great on the rice."

Reviewed Jan. 31, 2013

"Amazing! Family loved it. Actually used pork tenderloin instead because of preference and it was so...tender."

Reviewed Jan. 23, 2013

"We had it tonite for supper. It was delicious. I served it with brown rice and a veggie. That was enough for supper."

Reviewed Jan. 23, 2013

"We loved these ribs. So easy in the slow cooker and tasty too. I used half the garlic (it doesn't agree with my husband) and they were still tasty and very tender."

Reviewed Jan. 20, 2013

"I used boneless ribs and made half the recipe. It had plenty enough spice for us. Tastes are different. We loved it. I served with rice and used some of the sauce over stir fried veggies. Delicious!"

Reviewed Jan. 20, 2013

"This was very tasty and the meat was very tender. I will probably use a little less soy sauce next time."

Reviewed Jan. 17, 2013

"We loved this recipe! Even my toddler seemed to enjoy it. If you like more kick just add more of the red pepper flakes."

Reviewed Jan. 15, 2013

"My family loved it and can't wait for me to make again."

Reviewed Jan. 11, 2013

"Very tasty and so tender. The only odd thing is the two people in our house that don't care for asian flavors, loved the taste. The two that do, did not care for it! I made a half recipe - worked perfectly."

Reviewed Jan. 10, 2013

"Mild sauce is right, almost to the point of being bland. There is subltle Asian flavor but it was lacking something but the meat fell off the bone and the flavor wasn't bad just mild. Next time I might try playing with the spices a bit and see if I can't kick it up a notch."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.