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Asian Ribs

My husband adores this recipe for Asian ribs, 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 (about 4 cups sauce)


  • 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.
Nutrition 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.

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Average Rating:
  • Samantha
    Aug 3, 2020

    This was even better than the best Chinese American pork dishes we've had. I did some modifications because I only had center cut pork chops and wanted to grill them. Here's what I did: Marinated the pork chops in the slow-cooker ingredients for 3.5 hours; removed the pork chops from the marinate, dripped off as much of the liquid as possible and placed them on a hot griddle. This cooking technique gave the pork chops that caramelized char that was amazing. I boiled and simmered the marinating liquid for a good 7 minutes, added half the amount of the cornstarch mixture and served the ribs with this sauce on the side and a salad. My family can't wait to eat this again!

  • s_pants
    Jun 18, 2017


  • marie22
    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
    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
    Feb 9, 2015

    marinated overnight and grilled outside creates a wonderful glaze and taste

  • DianeC23
    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
    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
    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
    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
    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!