Oh my goodness, you have to make this Asian sticky slow cooker ribs recipe! These ribs will literally fall off the bone when you are ready to eat!
We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for ribs. I use it for everything else, breakfast, meats, soups, casseroles, and even dessert but I haven’t really played around with ribs too much. They always seem a little intimidating as I’ve had many a dry rib and no one wants to be chewing on meat for an hour. Cade does his fall off the bone ribs but it’s in the oven and a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky ribs that I didn’t have to think about. I feel like this Asian sticky slow cooker ribs recipe is one of those recipes I want to shout from the rooftops, it’s honestly that good. The sauce is just killer. I’m so excited to be working with McCormick to share this recipe!
Can You Overcook Meat in a Slow Cooker?
Crock-Pots have the reputation of being the cooking vessel that you can leave and forget.
When you come back, the meat should be cooked and tender.
But even Crock-Pots can turn a piece of meat into a dry, tough, unappetizing meal.
Thaw the meat fully before placing it in the Crock-Pot.
Fill the slow cooker between half and three-quarters full to ensure that the meat cooks correctly based on the recommended cooking time.
Cook the meat for only the time recommended.
One of the things that I get asked a lot is what ingredients do you buy any brand and what ingredients do you stick with the best?
Well butter, cheese and eggs for sure as those basics can totally change a recipe, but spices are another big one. Stop buying the cheapest. If you want cheap long grain rice, go for it. I’m sure you’ll survive, but spices? You need good quality and a brand that is in it for their love of food. No really, they aren’t paying me to say that part, that’s all me.
You guys, one simple change can make your food taste better. Who wouldn’t want that? We also try mixing up the kinds of spices, like this rub recipe is smoked paprika, not just regular. It adds a new depth of flavor that totally transforms the dish.
What is Smoked Paprika?
Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika.
It’s made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
And have you heard of the Flavor Forecast? It’s this awesome way that McCormick shares the upcoming food trends and I am actually totally agreeing with their “forecast” so I decided to go all in with the smoked spices, global blends and flavor worth the wait, yes I combined all three, but in case you want to just click the flavor forecast link and try your own recipe tagging #flavorforecast. I’d love to see what you make!
And I added this picture for a reason. Sometimes recipes claim that they are “fall off the bone” good, but then I make it and they are dry and boring. So, I wanted to prove to any skeptics that this recipe literally falls off of the bone. Booyah!
I hope you not only love it but that you pin it and share it with your friends and family. Just like we did for dinner that night. Good food is always better when shared with loved ones.
How do You Remove the Membrane From Babyback Ribs?
- At one end of the rack, slide a dinner knife under the membrane and over a bone.
- Lift and loosen the membrane until it tears.
- Grab the edge of the membrane with a paper towel and pull it off.
- The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Asian Sticky Slow Cooker Ribs
- 2 racks pork baby back ribs
- 1/2 cup light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons kosher salt
- 2 teaspoons ground ginger
- 2 teaspoons ground pepper
- 1 teaspoon onion powder
- 6 cloves garlic, minced
- 1 tablespoon sweet chili sauce(found in the international section of the grocery store)
- 2/3 cup reduced sodium soy sauce
- 2/3 cup balsamic vinegar
- 2/3 cup brown sugar
- 2/3 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
- In a dish, whisk together the ginger, pepper, and onion powder.
- Add the garlic and mix again.
- Add the wet ingredients and whisk to combine.
For the ribs
- Place the dry rub into a small dish and mix together.
- Make sure the membrane has been removed from the underside of the ribs and massage the dry rub onto both sides.
- Curl the ribs into the slow cooker going around the sides.
- Pour half of the sticky mixture over the ribs and place the remaining half into a small saucepan.
- Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
- Remove the ribs from the slow cooker and place them on a tin foil lined broil pan, meaty side up.
- Brush a little more of the sauce from the saucepan and leave the rest for serving.
- Place the meat under the broiler in the oven for a few minutes or until it looks sticky and broiled.
- Allow to rest, tented with foil for 3-5 minutes and serve.
Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Amount Per Serving:Calories: 1092 Saturated Fat: 0g Cholesterol: 246.3mg Sodium: 0mg Carbohydrates: 71.7g Fiber: 1.8g Sugar: 63.3g Protein: 72g