Asian Sticky Slow Cooker Ribs
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 Soy Sauce, reduced sodium
- 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.2 teaspoons Ground Ginger, 2 teaspoons Ground Pepper, 1 teaspoon Onion Powder
- Add the garlic and mix again.6 Cloves Garlic
- Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.1 Tablespoon Sweet Chili Sauce, 2/3 Cup Soy Sauce, 2/3 Cup Balsamic Vinegar, 2/3 Cup Brown Sugar, 2/3 Cup Honey
- 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.1 Tablespoon Cornstarch, 1 Tablespoon Water
- 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.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
- Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.2 Racks Pork Baby Back Ribs
- 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
Leftovers may be kept in the refrigerator for 3-4 days.
Nutrition
Calories: 771kcal