Slow Cooker Asian Barbecue Ribs
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!
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.
Tried this recipe?Let us know how it was!