The best kind of meals are the ones that you can prepare in less than 10 minutes and forget about for the rest of the day. Slow Cooker Sticky Asian Ribs are exactly that! Coated in a sticky, sweet, and savory sauce, these ribs are slow-cooked so they basically fall off the bone in their tenderness. Slow Cooker Sticky Asian Ribs welcome you home after a long day with a juicy, savory, and delightfully messy dish that will have you licking your fingers afterward! This will become a weekly meal in an instant!
IngredientsFor the sauce: • 2 teaspoons ground ginger • 2 teaspoons ground pepper • 1 teaspoon onion powder • 6 cloves garlic, minced • 1 tablespoon sweet chili sauce • 2/3 cup reduced-sodium soy sauce • 2/3 cup balsamic vinegar • 2/3 cup brown sugar • 2/3 cup honey For the rub and ribs: • 1/2 cup light brown sugar • 1 tablespoon smoked paprika • 2 teaspoons chili powder • 1 tablespoon garlic powder • 1/2 teaspoon pepper • 2 tablespoons kosher salt • 2 racks pork baby back ribs For the sticky sauce: • 1/2 of the prepared sauce (ingredients listed above) • 1 tablespoon cornstarch • 1 tablespoon water For the optional toppings: • green onions, sliced, to taste • sesame seeds, to taste
In a medium bowl, whisk together the ginger, the pepper, and the onion powder.
Add the garlic.
Thoroughly mix in the chili sauce, the soy sauce, the vinegar, the brown sugar, and the honey.
Mix together the brown sugar, the paprika, the chili powder, the garlic powder, the pepper, and the salt.
Remove the tissue attached to the underside of the pork ribs, also called the membrane.
Place the ribs into the slow cooker. Depending on the size of your slow cooker, you can either place them along the sides of the slow cooker or cut the ribs into sections and stack them.
Rub the ribs on both sides with the rib rub.
pour 1/2 of the sauce mixture over the ribs in the slow cooker.
Cover and cook the ribs until the meat is tender, about 6-8 hours on low heat.
Preheat the broiler.
Transfer the ribs from the slow cooker and place them on a foil-lined broiling pan with the meat side facing up.
Brush the sauce from the slow cooker on top of the ribs.
Broil until the edges of the ribs begin to appear crispy and broiled, about 2 minutes. Remove the ribs from the heat.
Over medium-high heat, add the remaining 1/2 of the sauce to a saucepan.
Combine the cornstarch and water to make a slurry.
Pour the slurry into the saucepan and whisk until the sticky sauce thickens.
Top the warm ribs with the sticky sauce, green onions, and sesame seeds.