Slow Cooker Asian BBQ Ribs

Who knew that you could make fall-off-the bone ribs in a slow cooker? They are awesome, especially slathered with this tangy Asian BBQ sauce. Let them cook for several hours, then throw them on the grill or under the broiler to finish them off.

TOTAL TIME: 5 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 5 hr 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.

Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

Cook's Note: For a crisper texture, slather the ribs in the reduced sauce and char (meaty-side down) on a hot grill or under the broiler, 1 to 2 minutes per side, before serving with the remaining sauce.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 9 reviews

  • on October 06, 2014

    Flag

    This was delish and easy. I had all the ingredients in my pantry and frig. Being from the south, my ribs are not usually Asian flavored, but they will be now.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 18, 2014

    Flag

    @miriam01 My understanding (and what I've used when I make these) is a chili sauce like Sriracha. So the hot and spicy kind. There's a lot of sweetness from the honey and brown sugar.

    I usually go for very traditional Texas dry-rub style ribs, but I really like this recipe. It's also great when I don't have the time to grill outside. The ONLY issue I have is that these ribs are SO fall-off-the-bone (I've made them both the quicker/high heat method and slower/low heat method) that I can barely keep them together when I pull them out. Taste fantastic, but I do like to eat ribs with my hands instead of a fork! Probably something I can work out with a little more babysitting of the slow cooker.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 05, 2014

    Flag

    What kind of chili sauce did you use? The sweet on, or the hot/spicy one? I would like to try this recipe. Thank you.... :)

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.