Crock Pot Asian Pork Ribs

Crock Pot Asian Pork Ribs are made with baby back pork ribs, brown sugar, soy sauce, honey, balsamic vinegar, and garlic. This recipe creates tender, flavorful ribs with a sticky, Asian-inspired glaze. It takes about 8 hours and 15 minutes to prepare and serves 6.

Crock Pot Asian Pork Ribs 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

How To Make Crock Pot Asian Pork Ribs

1. Make the Dry Rub: Mix brown sugar, smoked paprika, chili powder, garlic powder, black pepper, and salt in a small bowl.
2. Prepare the Ribs: Remove the membrane from the ribs and massage the dry rub onto both sides.
3. Place in Slow Cooker: Arrange the ribs in a 7-quart slow cooker, curling or cutting into sections if needed.
4. Make the Sticky Sauce: In a medium bowl, whisk together ginger, black pepper, onion powder, garlic, sweet chili sauce, soy sauce, balsamic vinegar, brown sugar, and honey.
5. Add Sauce and Cook: Pour half the sticky sauce over the ribs. Refrigerate the remaining sauce. Cook on LOW for 6–8 hours or HIGH for 4 hours.
6. Broil the Ribs: Once tender, transfer ribs meaty side up to foil-lined baking sheets. Brush with sauce from the slow cooker and broil for a few minutes until crisped.
7. Thicken the Sauce: Heat the reserved sauce in a saucepan. Mix cornstarch and water, then whisk into the sauce. Cook until thickened.
8. Finish and Serve: Brush thickened sauce over the ribs and serve immediately.

Recipe Tips

• Remove the Membrane: Removing the thin membrane on the back of the ribs ensures they cook more evenly and absorb more flavor.
• Cook Low and Slow: Cooking on LOW yields the most tender ribs.
• Broiling Adds Texture: Don’t skip the broil step—it gives a crisp, caramelized finish.
• Sauce Can Be Made Ahead: The sticky sauce can be prepped a day in advance and stored in the fridge.
• Cut for Easy Serving: Slice the ribs into sections before serving for easier handling.

What To Serve With Asian Pork Ribs

These sweet and savory ribs pair perfectly with steamed jasmine rice, stir-fried vegetables, Asian slaw, or a chilled cucumber salad. For drinks, try iced green tea or a crisp lager.

How To Store Asian Pork Ribs

Refrigerate: Store leftover ribs in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly in foil or place in a freezer-safe container. Freeze for up to 3 months. Reheat in the oven or microwave after thawing.

Asian Pork Ribs Nutrition Facts

• Calories: 669
• Total Fat: 24g
• Saturated Fat: 8g
• Carbohydrates: 86g
• Sugar: 78g
• Protein: 31g
• Sodium: 3532mg

FAQs

Can I use a different type of ribs?
Yes, spare ribs or St. Louis-style ribs can also work, though cooking time may vary.

Is there a substitute for balsamic vinegar?
You can use rice vinegar or apple cider vinegar, though the flavor will differ slightly.

Can I skip the broiling step?
Broiling adds great texture but can be skipped if needed—the ribs will still be delicious.

How spicy is this recipe?
It’s mildly spicy from the chili powder and sweet chili sauce. Adjust these to taste.

Can I make this in advance?
Yes, the ribs and sauce can be cooked and stored, then broiled just before serving.

Try More Recipes:

• Crock Pot Apple Butter Pork Loin
• Crock Pot 3-Ingredient Ranch Pork Chops