These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! 

The Best Slow Cooker Ribs

We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for slow cooker baby back ribs. I use it for everything else though, like 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 eaten many a dry rib in my day, and no one wants to be chewing on meat for an hour. 

a photo of several ribs that have been cut apart that are covered in an asian sticky sauce

Cade does his fall off the bone ribs, but that recipe is made in the oven and it’s a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky pork 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!

Ribs Recipe in Our First Cookbook

This recipe appears in our first cookbook, Our Sweet Basil Cookbook, and has been a reader favorite for years. If you’d like to have this recipe in cookbook form, you can grab it on Amazon. That cookbook is loaded with so many of our family favorites! You’ll love it!

High Quality Spices

One of the things that I get asked a lot is what ingredients do you buy, which brand is your favorite, and what ingredients do you stick with the most?

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 ingredients at the store. 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 we use in our recipe. For example, this pork rib rub recipe uses smoked paprika instead of regular. It adds a new depth of flavor that totally transforms the dish. 

a photo of a rack of ribs sitting on piece of parchment paper with about half of the ribs cut off from the rack and cut into individual ribs. they are all covered in a sticky asian sauce.

Slow Cooker Ribs Ingredients 

The ingredients list for this CrockPot ribs recipe is fairly simple, but there are quite a few herbs and spices on the list. 

Dry Rub

  • Light brown sugar
  • Smoked paprika
  • Chili powder
  • Garlic powder
  • Pepper
  • Kosher salt

Sticky Sauce

  • Ground ginger
  • Ground pepper
  • Onion powder
  • Garlic 
  • Sweet chili sauce
  • Reduced sodium soy sauce
  • Balsamic vinegar 
  • Brown sugar
  • Honey
  • Cornstarch 
  • Water

The measurements for each ingredient can be found in the recipe card below.

a photo of a rack of asian sticky ribs that have been all cut apart topped with sesame seeds and chopped cilantro.

How to Make Slow Cooker Ribs

These slow cooker baby back ribs require some prep work, but once the ribs are in the CrockPot you can walk away! Here are the basic steps to making slow cooker pork ribs: 

  1. Whisk together the sticky sauce ingredients. Pour half the mixture into a saucepan and cook until thickened. 
  2. Trim the membrane off the ribs (see section below), then rub all over with the slow cooker rib dry rub. 
  3. Place the ribs into the slow cooker. Pour half the runny sticky sauce mixture over the ribs (the half that didn’t get cooked in the saucepan).
  4. Place the lid on the slow cooker and cook the ribs on low for 8 hours. 
  5. Once cooked, place ribs on a broiler pan and brush with reserved sticky sauce mixture. 
  6. Broil the ribs for a few minutes, until the top looks sticky. 

The instructions can also be found in the recipe card at the end of the post.

How to Remove the Membrane From Ribs

Never removed the membrane from ribs before? Don’t worry, it’s easy! Here’s how you should remove the membrane from pork ribs before putting them into the slow cooker: 

  1. At one end of the rack, slide a dinner knife under the membrane and over a bone.
  2. Lift and loosen the membrane until it tears.
  3. Grab the edge of the membrane with a paper towel and pull it off.
a photo of a rack of asian sticky ribs that have been cut apart into individual ribs all sitting on a piece of parchment paper.

The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

Can I Make Pork Ribs in an Instant Pot?

Absolutely! If you want to make these slow cooker ribs in an Instant Pot, follow the instructions for our Smoky BBQ Ribs but use the dry rub recipe listed in this post instead. 

Can I Use Boneless Ribs Instead of Bone-In?

You likely can, but boneless ribs won’t need to be cooked as long as bone-in. Also, boneless ribs tend to be less juicy and tender than bone-in. 

Can I Use A Different Rib Rub? 

Yes, but we really love how this homemade rib rub pairs with the Asian sticky slow cooker ribs. Homemade is always better than store-bought! 

Tips for Making the Best Slow Cooker Ribs

We prefer cooking our slow cooker ribs low and slow for 8 hours, but technically you can cook them on high for less time. We’ve found that patience is a virtue when cooking ribs though — nobody wants to eat tough meat! 

Note that you’ll have leftover sticky sauce after broiling the ribs. Our family likes slathering the ribs with more sauce as we eat them, which is why the sticky sauce recipe makes extra. 

Slow cooker pork ribs reheat well the next day and can easily be pulled off the bone and made into sandwiches, thrown atop salads, and more.  

I know ribs can be a little intimidating but making them in the slow cooker makes them easier than ever! These slow cooker ribs with Asian sticky sauce are so tender and bold in flavor! You’ll be lickin’ your fingers clean!

More Ribs Recipes You Should Try:

More Crock Pot Recipes:

Asian Sticky Slow Cooker Ribs

4.56 from 84 votes
Servings: 6
Prep Time: 10 minutes
Cook Time: 8 hours 5 minutes
Total Time: 8 hours 15 minutes

Description

These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! 

Ingredients 

  • 2 Racks Pork Baby Back Ribs

Sticky Sauce

  • 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

Dry Rub

  • 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

Instructions

Make the Sticky Sauce

  • In a dish, whisk together the ginger, pepper, and onion powder.
  • Add the garlic and mix again.
  • Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
  • Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they're in the slow cooker).
  • Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
  • Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
  • Turn to medium-low and allow it 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.

Make the Slow Cooker Ribs

  • Place the dry rub ingredients into a small dish and mix together.
  • Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
  • Curl the ribs into the slow cooker, going around the sides.
  • Pour the uncooked half of the sticky sauce mixture over the ribs.
  • 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 on some 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 they look sticky and broiled.
  • Allow to rest, tented with foil, for 3-5 minutes and serve.

Notes

Left overs may be kept in the refrigerator for 3-4 days.

Nutrition

Serving: 1gCalories: 771kcalCarbohydrates: 87gProtein: 39gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 130mgSodium: 3496mgPotassium: 717mgFiber: 2gSugar: 79gVitamin A: 819IUVitamin C: 1mgCalcium: 127mgIron: 3mg
Author: Sweet Basil
Course: 50+ Homemade Condiment Recipes
Cuisine: Asian

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Asian Sticky Slow Cooker Ribs