Slow Cooker Asian Style Ribs. Fall apart tender ribs, coated in a flavor-packed dry rub and an amazing sticky Asian style sauce, cooked low and slow for 8 hours! They are sweet, tangy with a kick of spice that will leave you wanting more!
This is one of the best meals you will ever make with the least amount of effort. These Asian country style ribs are incredibly tender after being cooked in the slow cooker for 6-8 hours, and the flavor after slow cooking the ribs is incredible. They are the perfect blend of sweet and spicy!
This Asian style pork ribs recipe is super easy to make. Simply mix up the rub ingredients in a small bowl and the sauce ingredients in a separate bowl. Rub the ribs with the dry rub then place in the slow cooker along with the sauce. Once the Asian ribs are finished cooking I like to brush them with a little extra sauce and broil them until crispy.
Make these ribs for an easy, family-friendly weekend meal. They are perfect in the summer when you want to keep the oven off, but don’t have time to fire up the grill. Throw all the ingredients together in the morning and let it cook all day!
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The full ingredient list and measurements are listed in the printable recipe below.
Ribs: I used 2 pounds of pork baby back ribs.
- Chinese five spice powder: This is one of my favorite flavor profiles! Chinese 5 spice is made with star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. It is extremely aromatic and a little sweet!
- Chili Powder: to add a little heat.
- Garlic & onion powders: they pack the flavor even more with a hint of herby goodness.
Homemade Sticky Asian Sauce
- Soy Sauce: Adds saltiness with the soy flavor needed for all good Asian recipes.
- Sriracha: This is a spicy-sweet pepper sauce. Feel free to add more for a little more heat!
- Rice wine vinegar: This adds a tart kick to the recipe which is needed to cut the sweetness.
- Sweet chili sauce: This classic condiment adds a sticky-sweet heat to the Asian style ribs.
- Hoisin sauce: Hoisin is made using a fermented soybean paste. Like the vinegar, it adds a little acidity but also a sweetness.
- Fresh ginger: This root is amazing in Asian dishes! It adds a depth of flavor plus a little kick of heat.
How to make Slow Cooker Asian Style Ribs
- Make the dry rub: The ribs start off with an easy dry rub: brown sugar, garlic powder, onion powder, 5 spice powder, and chili powder. It’s the perfect blend of sweet and spicy! Rub the ribs with this dry rub and then place them in the slow cooker. You can either curl the whole rack in the slow cooker or cut it into 4 pieces like I did.
- Make the sauce: Next, add all of the amazing Asian sticky sauce ingredients to a bowl and mix well together. Reserve 3 tablespoons of the sauce for later, and pour the rest of the sauce over the ribs in the slow cooker.
- Cook: Cook on low for 6-8 hours, until the meat falls off of the bone and is melt-in-your-mouth tender. Place the ribs on a baking sheet lined with foil or parchment paper and then brush the reserved sauce onto the ribs. Broil for 3-4 minutes or until crispy on the outside. Serve immediately with green onions and sesame seeds, if desired.
What can I serve with these slow cooker Asian style ribs?
I usually like to serve these Slow Cooker Ribs with a side of rice and a vegetable, but there are plenty of options, especially if you are feeding a crowd! Here are a few of my favorites:
- White, brown or wild rice
- Fried rice
- Cauliflower Fried Rice
- Crispy Roasted Garlic Brussels Sprouts
- Broccoli Salad
- Macaroni Salad
- Potato Salad
Do these Asian Style Ribs grill well?
Yes! Grill these Asian baby back ribs on the top rack of your grill with just the dry rub on them for about an hour, or until the meat is cooked and the meat inside reaches 145ºF. It’s a good idea to place aluminum foil on the bottom rack to catch any drippings because they can cause fire flare-ups on the coals. After an hour, open the grill and brush the ribs liberally with the sticky Asian sauce. Allow the ribs to cook for a further 15-20 minutes.
Storage and Reheating
- Store: After cooking, allow to cool completely and store these ribs in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze these ribs for up to 3 months in the freezer in an airtight container or wrapped in plastic wrap and then aluminum foil. When you’re ready to eat them, thaw them overnight in the refrigerator before reheating.
- Reheating: The best way to reheat ribs is slowly in the oven. Set the oven to 250ºF and place the ribs in a pan, covered with aluminum foil, and then bake them until the meat inside reaches 145ºF. I like to whip up some extra sauce and brush it over the ribs!
Here are more slow cooker meat recipes to try!
Slow Cooker Asian Style Ribs
Slow Cooker Asian Style Ribs
- 2 pounds pork baby back ribs
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
- 1 teaspoon ginger, minced
- 1 teaspoon Sriracha, plus more to taste if you like it spicier
- 1 tablespoon hoisin sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1/4 cup ketchup
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 2 tablespoons sweet thai chili sauce
Slow Cooker Asian Style Ribs
- Pat the ribs dry with paper towels to remove any excess moisture. Rub the ribs with the dry rub. Place in the slow cooker. You can either curl the whole rack in the slow cooker or cut into 4 pieces like I did.
- Pour the sauce onto of the ribs reserving 3 tablespoons to brush on after cooking. Cook on low for 6-8 hours or until fall apart tender.
- Place the ribs on a baking sheet lined with foil or parchment paper.
- Brush the reserved sauce onto the ribs.
- Broil for 3-4 minutes or until crispy on the outside.
- Serve immediately with green onions and sesame seeds, if desired.
- Add all of the ingredients to a small bowl and mix to combine. Set aside.
- Add all of the sauce ingredients to a medium bowl and mix to combine. Set aside.