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Slow Cooker Sticky Asian Ribs with Sticky Sauce
5 from 52 votes

Slow Cooker Sticky Asian Ribs with Sticky Sauce

This recipe for Slow Cooker Sticky Asian Ribs features baby back pork ribs layered with a sweet and tangy dry rub and then cooked slowly to tender perfection. A sticky sauce made from soy sauce, honey, balsamic vinegar, and spices is poured over the ribs, infusing them with rich Asian-inspired flavors. The slow cooking method ensures a tender, fall-off-the-bone texture complemented by a thick, caramelized glaze.

Prep Time
20 mins
Cook Time
8 hrs 5 mins
Total Time
8 hrs 25 mins
Servings: 6 servings
Calories: 669 kcal
Course: Main Course, Dinner
Cuisine: Asian-American Fusion

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

    Cup of Yum
  1. 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.
  2. Remove the membrane from 2 racks baby back pork ribs, and massage the dry rub into the ribs on both sides.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 669

% 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.