Slow Cooker Sticky Asian Ribs with Sticky Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 5 mins
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Total Time
8 hrs 25 mins
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Servings
6 servings
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Calories
669 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Slow Cooker Sticky Asian Ribs with Sticky Sauce
Description
The ribs are first coated with a dry rub combining light brown sugar, smoked paprika, chili powder, garlic powder, black pepper, and salt to bring a balance of sweetness, mild heat, and savory notes. The membrane is removed for better texture and seasoning penetration. The ribs are placed in a slow cooker where a sticky sauce mixture—featuring ginger, black pepper, onion powder, minced garlic, sweet chili sauce, reduced-sodium soy sauce, balsamic vinegar, light brown sugar, and honey—is added. Half the sauce goes into the slow cooker while the rest is saved for later use as a finishing glaze.
Cooking the ribs on low heat tenderizes the meat thoroughly, allowing the flavors of the dry rub and sauce to meld. The sweet and tangy sauce will thicken and cling to the ribs, creating a flavorful coating. These ribs can be served as a main dish with rice or steamed vegetables, showcasing a balance of sticky sweetness and savory spices typical of Asian-style barbecue.
Ingredients
- 2 racks baby back pork ribs about 3 pounds
Dry Rub
- ½ cup light brown sugar lightly packed
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- ½ teaspoon black pepper ground
- 2 tablespoons salt
Sticky Sauce
- 2 teaspoons ground ginger
- 2 teaspoons black pepper ground
- 1 teaspoon onion powder
- 6 teaspoons garlic minced
- 1 tablespoon sweet chili sauce
- ⅔ cup soy sauce reduced-sodium
- ⅔ cup balsamic vinegar
- ⅔ cup light brown sugar lightly packed
- ⅔ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- To make the dry rub, add the ½ cup lightly packed light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons chili powder, 1 tablespoon garlic powder, ½ teaspoon ground black pepper, and 2 tablespoons salt to a small bowl and mix to combine.
- Remove the membrane from 2 racks baby back pork ribs, and massage the dry rub into the ribs on both sides.
- Place them into a 7-quart slow cooker. You can either curl the ribs along the sides of the slow cooker or cut them into sections and place them on top of each other in the slow cooker.
- To make the sticky sauce, whisk together 2 teaspoons ground ginger, 2 teaspoons ground black pepper, 1 teaspoon onion powder, 6 teaspoons minced garlic, 1 tablespoon sweet chili sauce, ⅔ cup reduced-sodium soy sauce, ⅔ cup balsamic vinegar, ⅔ cup lightly packed light brown sugar, and ⅔ cup honey in a medium bowl.
- Pour half of the sticky sauce over the ribs in the slow cooker and reserve the rest later. Cover and store it in the refrigerator while the ribs cook.
- Cook the ribs on LOW for 6-8 hours until the meat is tender and falls off the bone. You can cook them on HIGH for 4-hours, but ribs are usually better suited for low and slow cooking.
- Once the ribs are cooked and tender, remove them from the slow cooker and place them meaty side up on 1-2 baking sheets that are lined with lightly greased aluminum foil. Brush some sauce from the slow cooker on top of the ribs and broil on high for a few minutes until the edges begin to look crisp. Remove the ribs from the oven and lightly tent with foil to prepare the rest of the sauce.
- Add the reserved sticky sauce to a medium saucepan over medium-high heat. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl, then add it to the saucepan and whisk it into the stick sauce.
- Whisk the sauce for 3-4 minutes or until it thickens enough to coat the back of a spoon. Remove the sauce from the heat and brush it over the top of the ribs. Serve immediately.
Notes
- Remove the rib membrane to improve tenderness and allow better seasoning absorption.
- Reserve half of the sticky sauce to brush on ribs after slow cooking for enhanced flavor and texture.
- This recipe originates from Our Sweet Basil Kitchen Cookbook, providing authentic inspiration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 86g | 29% |
| Protein | 31g | 62% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 3532mg | 147% |
| Potassium | 652mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
| Vitamin A | 809IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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