Slow Cooker Sticky Asian Ribs with Sticky Sauce
Slow Cooker Sticky Asian Ribs with Sticky Sauce are the very best fall of the bone tender ribs you will ever make! Slow cooked to perfection in a sweet and tangy asian sauce. They get slathered right before serving in a finger licking good sticky sauce!
Servings: 6 servings
Equipment
- 1 7-quart slow cooker
Ingredients
- 2 racks baby back pork ribs, about 3 pounds
Dry Rub
- ½ cup lightly packed light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- ½ teaspoon ground black pepper
- 2 tablespoons salt
Sticky Sauce
- 2 teaspoons ground ginger
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 6 teaspoons minced garlic
- 1 tablespoon sweet chili sauce
- ⅔ cup reduced-sodium soy sauce
- ⅔ cup balsamic vinegar
- ⅔ cup lightly packed light brown sugar
- ⅔ cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- To make the dry rub, add the ½ cup lightly packed light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons chili powder, 1 tablespoon garlic powder, ½ teaspoon ground black pepper, and 2 tablespoons salt to a small bowl and mix to combine.
- Remove the membrane from 2 racks baby back pork ribs, and massage the dry rub into the ribs on both sides.
- Place them into a 7-quart slow cooker. You can either curl the ribs along the sides of the slow cooker or cut them into sections and place them on top of each other in the slow cooker.
- To make the sticky sauce, whisk together 2 teaspoons ground ginger, 2 teaspoons ground black pepper, 1 teaspoon onion powder, 6 teaspoons minced garlic, 1 tablespoon sweet chili sauce, ⅔ cup reduced-sodium soy sauce, ⅔ cup balsamic vinegar, ⅔ cup lightly packed light brown sugar, and ⅔ cup honey in a medium bowl.
- Pour half of the sticky sauce over the ribs in the slow cooker and reserve the rest later. Cover and store it in the refrigerator while the ribs cook.
- Cook the ribs on LOW for 6-8 hours until the meat is tender and falls off the bone. You can cook them on HIGH for 4-hours, but ribs are usually better suited for low and slow cooking.
- Once the ribs are cooked and tender, remove them from the slow cooker and place them meaty side up on 1-2 baking sheets that are lined with lightly greased aluminum foil. Brush some sauce from the slow cooker on top of the ribs and broil on high for a few minutes until the edges begin to look crisp. Remove the ribs from the oven and lightly tent with foil to prepare the rest of the sauce.
- Add the reserved sticky sauce to a medium saucepan over medium-high heat. Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl, then add it to the saucepan and whisk it into the stick sauce.
- Whisk the sauce for 3-4 minutes or until it thickens enough to coat the back of a spoon. Remove the sauce from the heat and brush it over the top of the ribs. Serve immediately.
Notes
Recipe from [url:1]Our Sweet Basil Kitchen Cookbook[/url]
Nutrition
Calories: 669kcal | Carbohydrates: 86g | Protein: 31g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 3532mg | Potassium: 652mg | Fiber: 1g | Sugar: 78g | Vitamin A: 809IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 3mg
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