Slow Cooker Asian Barbecue Ribs (2024)

Super tender and delicious fall-off-the-bone Slow Cooker Asian Barbecue Ribs. A tried and tested and practically NO FAIL recipe! Always a big hit!

Whenever we have people over at our house, this is the recipe I frequently turn to. It’s a proven winner.

Everyone seems to love this and I always get asked for the recipe.

What’s even better, since it’s slow-cooked, you can prepare it in the morning and then forget about it till the guests arrive and it’s serving time.

Perhaps this is the best reason why I often make these yummy ribs for guests! It allows me to concentrate on other things to prep for (like making sure the house is clean!) before friends arrive.

But not only that it’s crazy easy to make and absolutely delicious! Have a quick read of the comments below and you’ll see how much people have loved this recipe.

The meat comes out super-tender and tasty. Because of the slow cooking method, the ribs fully absorb all the flavors of the sauce or marinade. And if by chance you have any left-overs, they taste even better the next day!

I love to have this Slow Cooker Asian Barbecue Ribs as part of an Asian-themed menu and below you will find other delicious Asian recipes that I pair with these ribs. They make a fabulous Asian feast that your guests would love.

These yummy ribs pair well with both Pansit and Chicken and Cashew Nuts Stir-fry.

If you wish to have an Asian night these three dishes plus rice, of course, would be my menu suggestion. This is exactly what I have served to many guests over the years. This is good for about 8-10 people at least.

Pansit

Chicken and Cashew Nuts Stir-Fry

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FOR FULL RECIPE & INSTRUCTIONS, SEE RECIPE CARD BELOW.

INGREDIENT LIST FOR SLOW COOKER ASIAN BARBECUE RIBS

• brown sugar
• honey or agave nectar
• soy sauce (get a wheat-free brand if you wish to do a fully gluten-free version)
• ketchup
• rice vinegar
• sweet chili sauce (if unavailable, substitute with 1/2 teaspoon red pepper flakes)
• garlic cloves
• fresh ginger, chopped or 1/2 teaspoon ground ginger
• salt
• ground black pepper
• onion
• country style pork ribs, baby back ribs or pork shoulder

Procedure

In a large bowl, mix together all the ingredients to make the sauce leaving out the chopped onion andthe meat. Or if you are in a hurry, just mix all the ingredients in the slow cooker itself (again less the meat).

Note: If you want the meat to absorb more flavor, you can marinate the ribs on the sauce in the fridge overnight. I place everything in the slow cooker – place it on the fridge and then cook it the next day.

Place the chopped onion at the bottom of the slow cooker.

Dip each piece of meat in the sauce until each are fully coated. Pour the remaining sauce on top of the meat.

Cook on low for about 6-7 hours. I usually crank the slow cooker to high for the first hour just to get a head start and then turn it back to low afterward.

Transfer the cooked ribs (they’d be so tender they may fall off the bones!) to a serving platter and keep warm.

You can make a gravy to accompany the ribs.

Strain the liquid through a fine sieve or strainer to remove bits and pieces of meat andother ingredientsin the liquid. You may use up all the sauce or just however much you want. Place the strained sauce in a saucepan and heat up gently. Add 1-2 teaspoons of either arrowroot or cornstarch mixed with a little water. Stir until smooth and cook to your desired thickness and consistency. Season if desired.

Drizzle the sauce on top of the meat. Garnish withchopped scallions.Serve with rice and your favorite veggies.

FAQ – FREQUENTLY ASKED QUESTIONS

Can I prepare these ribs in advance, and can I freeze the leftovers?

Yes, you can prepare Slow Cooker Asian Barbecue Ribs in advance by marinating the ribs and placing them in a zip-top bag or airtight container in the refrigerator. This allows you to start cooking them when you’re ready. Leftovers can be frozen for future meals. To freeze, place the cooled ribs in an airtight container or freezer bags, and remove as much air as possible to prevent freezer burn. They can typically be frozen for up to 3 months. When you’re ready to enjoy them, thaw them in the refrigerator and reheat them in the oven or slow cooker for a delicious meal.

Can I cook these Slow Cooker Asian Barbecue Ribs in the oven?

Yes, certainly! I have done this in the oven. Cook at 300F for 3-4 hours. I sometimes crank it up to 325F during the last hour. Check it after 3 hours and see if they’re already tender to your liking. I also chop them in smaller pieces when I do the oven-style.

Last updated on October 23rd, 2023 at 09:29 am