Super tender and delicious fall-off-the-bone Slow Cooker Asian Barbecue Ribs. A tried and tested and practically NO FAIL recipe! Always a big hit!!
Whenever we have people over at our house, this is the recipe I frequently turn to. It’s a proven winner. Everyone seems to love this and I always get asked for the recipe. What’s even better, since it’s slow-cooked, you can prepare it in the morning and then forget about it till the guests arrive and it’s serving time. Easy and delicious.
I always pair this with rice and pancit. Perfect Asian meal.
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2 ½ kilos / 5 lbs of country style pork ribs, regular ribs or pork shoulder
3/4 cup brown sugar
1/4 cup honey or agave nectar
1/2 cup soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
1/2 cup ketchup
3 Tablespoons rice vinegar
3 Tablespoons sweet chili sauce (if unavailable, substitute with 1/2 teaspoon red pepper flakes)
4 garlic cloves, minced
1-inch fresh ginger, chopped or 1/2 teaspoon ground ginger
1 teaspoon salt
Freshly ground black pepper, to taste
1 large onion, chopped
In a large bowl, mix together all the ingredients to make the sauce leaving out the chopped onion and the meat. Or if you are in a hurry, just mix all the ingredients in the slow cooker itself (again less the meat).
Note: If you want the meat to absorb more flavor, you can marinate the ribs on the sauce in the fridge overnight. I place everything in the slow cooker – place it on the fridge and then cook it the next day.
Dip each piece of meat in the sauce until they are fully coated. Pour the remaining sauce on top of the meat.
Cook on low for about 6-7 hours. I usually crank the slow cooker to high for the first hour just to get a head start and then turn it back to low afterwards.
Transfer the cooked ribs (they’d be so tender they may fall off the bones!) to a serving platter and keep warm.
If you want to make a gravy….
Strain the liquid through a fine sieve or strainer to remove bits and pieces of meat and other ingredients in the liquid. You may use up all the sauce or just however much you want. Place the strained sauce in a saucepan and heat up gently. Add 1-2 teaspoons of either arrowroot or cornstarch mixed with a little water. Stir until smooth and cook to your desired thickness and consistency. Season if desired.
Drizzle the sauce on top of the meat. Garnish with chopped scallions. Serve with rice and your favorite veggies.
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