Asian Ribs Recipe
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Asian Ribs Recipe

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4.5 22 25
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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
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 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

Nutritional Facts

1 serving (calculated without optional ingredients): 902 calories, 51g fat (16g saturated fat), 163mg cholesterol, 1891mg sodium, 61g carbohydrate (51g sugars, 0 fiber), 48g protein.


  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).
Originally published as Asian Ribs in Simple & Delicious February/March 2013, p34

Light-Bodied White Wine

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

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s_pants User ID: 174050 268085
Reviewed Jun. 18, 2017


marie22 User ID: 6107774 235031
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."

YUMYUM74 User ID: 942529 221163
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."

1chatt User ID: 7898760 220111
Reviewed Feb. 9, 2015

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

DianeC23 User ID: 141506 213433
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!"

KristineChayes User ID: 1441542 198607
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!"

parksville User ID: 1598935 198067
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."

LindaInAZ User ID: 1323926 123054
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."

HoneyBe3 User ID: 6206903 213432
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!"

jumpseatjen User ID: 6748822 195697
Reviewed Apr. 11, 2013

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

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