Show Subscription Form






Asian Ribs Recipe
Asian Ribs Recipe photo by Taste of Home

Asian Ribs Recipe

Read Reviews
4.5 21
Publisher Photo
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

Ingredients

  • 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) equals 902 calories, 51 g fat (16 g saturated fat), 163 mg cholesterol, 1891 mg sodium, 61 g carbohydrate, trace fiber, 48 g protein.

Directions

  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.


Reviews for Asian Ribs

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (8)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 9, 2015

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

MY REVIEW
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!"

MY REVIEW
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!"

Loading Image