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Slow Cooker Asian Barbecue Ribs

Byabigail Updated:
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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.

Slow Cooker Asian Barbecue Ribs

Perhaps this is the best reason why I often make these yummy ribs for guests! It allows me to concentrate on other things to prep for (like making sure the house is clean!) before friends arrive.

But not only that it’s crazy easy to make and absolutely delicious! Have a quick read of the comments below and you’ll see how much people have loved this recipe.

The meat comes out super-tender and tasty. Because of the slow cooking method, the ribs fully absorb all the flavors of the sauce or marinade. And if by chance you have any left-overs, they taste even better the next day!

Super tender and delicious fall-off-the-bone Slow Cooker Asian Barbecue Ribs. A tried and tested and NO FAIL recipe!

I love to have this Slow Cooker Asian Barbecue Ribs as part of an Asian-themed menu and below you will find other delicious Asian recipes that I pair with these ribs. They make a fabulous Asian feast that your guests would love.

These yummy ribs pair well with both Pansit and  Chicken and Cashew Nuts Stir-fry.

If you wish to have an Asian night these three dishes plus rice, of course, would be my menu suggestion. This is exactly what I have served to many guests over the years. This is good for about 8-10 people at least.

Pansit

Chicken and Cashew Nuts Stir-Fry

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FOR FULL RECIPE & INSTRUCTIONS, SEE RECIPE CARD BELOW.

INGREDIENT LIST FOR SLOW COOKER ASIAN BARBECUE RIBS

  • brown sugar
  • honey or agave nectar
  • soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
  • ketchup
  • rice vinegar
  • sweet chili sauce (if unavailable, substitute with 1/2 teaspoon red pepper flakes)
  • garlic cloves
  • fresh ginger, chopped or 1/2 teaspoon ground ginger
  • salt
  • ground black pepper
  • onion
  • country style pork ribs, baby back ribs or pork shoulder

Procedure

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.

Place the chopped onion at the bottom of the slow cooker.

Dip each piece of meat in the sauce until each 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 afterward.

Transfer the cooked ribs (they’d be so tender they may fall off the bones!) to a serving platter and keep warm.

You can make a gravy to accompany the ribs.

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.

FAQ – FREQUENTLY ASKED QUESTIONS

Can I prepare these ribs in advance, and can I freeze the leftovers?

Yes, you can prepare Slow Cooker Asian Barbecue Ribs in advance by marinating the ribs and placing them in a zip-top bag or airtight container in the refrigerator. This allows you to start cooking them when you’re ready. Leftovers can be frozen for future meals. To freeze, place the cooled ribs in an airtight container or freezer bags, and remove as much air as possible to prevent freezer burn. They can typically be frozen for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator and reheat them in the oven or slow cooker for a delicious meal.

Can I cook these Slow Cooker Asian Barbecue Ribs in the oven?

Yes, certainly! I have done this in the oven. Cook at 300F for 3-4 hours. I sometimes crank it up to 325F during the last hour. Check it after 3 hours and see if they’re already tender to your liking. I also chop them in smaller pieces when I do the oven-style.

Slow Cooker Asian Barbecue Ribs

Manila Spoon
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!
4.74 from 45 votes
Print Recipe Save
Prep Time 10 minutes
Cook Time 6 hours
Course Dinner, Main Course
Cuisine Asian Cuisine, Chinese, Filipino
Servings 10

Ingredients
 

  • ¾ cup brown sugar
  • ¼ cup honey or agave nectar
  • ½ cup soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
  • ½ cup ketchup
  • 3 tbsp rice vinegar
  • 3 tbsp sweet chili sauce (if unavailable, substitute with 1/2 teaspoon red pepper flakes)
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, peeled then chopped or 1/2 teaspoon ground ginger
  • 1 tsp salt
  • ½-1 tsp freshly ground black pepper
  • 1 large onion, chopped
  • 5 lbs (2 ½ kilos) country-style pork ribs, baby back ribs, or pork shoulder

Instructions
 

  • In a large bowl, mix together all the ingredients to make the sauce (brown sugar, honey, soy sauce, ketchup, rice vinegar, sweet chili sauce, garlic, ginger and salt, and black pepper) leaving out the chopped onion and the meat.
  • Place the chopped onion at the bottom of the slow cooker.
    Dip each piece of meat in the sauce until each is fully coated. Pour the remaining sauce on top of the meat.
  • Cook on low for about 5-6 hours or until the pork is tender. 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 afterward.
    Transfer the cooked ribs (they’d be so tender they may fall off the bones!) to a serving platter and keep warm.
  • If you wish to make a gravy to go with the ribs, 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.

Notes

TIPS & TRICKS 
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 –  leave it in the fridge and then cook it the next day. 
Can I cook these Slow Cooker Asian Barbecue Ribs in the oven?
Yes, certainly! I have done this in the oven. Cook at 300F for 3-4 hours. I sometimes crank it up to 325F during the last hour. Check it after 3 hours and see if they’re already tender to your liking. I also chop them in smaller pieces when I do the oven-style.
Keyword asian-style pork ribs, chinese country-style slow cooker pork ribs recipe, chinese slow cooker sticky ribs recipe, crockpot barbecue ribs asian-style, slow cooker asian barbecue ribs, slow cooker asian bbq ribs, slow cooker asian pork ribs, slow cooker country-style ribs recipe, slow-cooked ribs asian-style
Tried this recipe?Let us know how it was!

Last updated on October 23rd, 2023 at 09:29 am

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94 Comments

  4. Hi! These look so delicious! It might be worth noting, for people who found your recipe listed as "gluten free" on foodgawker, that they need to substitute your soy sauce with tamari.

    I hope to make these someday soon!

    Reply

    2. Made this for my picky Chef husband & HE LOVED IT!!! gave it 4 stars (does not happen very often)…so thank you 4 broadening my recipe profile. Have now put you on my FB like page…
      thank you ♡ thank you ♡

      Reply

    1. This was easy and delicious! They fell apart and were melt-in-your-mouth! I will make this over and over again!

      Reply

  16. Are these like the ones you get from take out. My son loves those and I'm having a hard time recreating them, as we don't do take out much and they are a special treat, but have started to upset my tummy as well as his. I thought if I could make them myself they might be better… Thank you!!!

    Reply

    1. I don't know what the take-out ribs are like as I don't order them. I often serve this when we have guests for dinner and they always love it. Perhaps you can try and then be the judge. 🙂

      Reply
4.74 from 45 votes (25 ratings without comment)

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