Asian Ribs

By Addie

My husband adores this dish, and I love how good it makes the house smell! The mild, tangy, salty-sweet sauce with fresh ginger and garlic is delicious with rice or noodles. —Julie Ko, Rogers, Arkansas

Ingredients

• 6 pounds pork baby back ribs, cut into serving-size pieces
• 1 1/3 cups packed brown sugar
• 1 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 1/4 cup minced fresh gingerroot
• 6 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/4 cup cornstarch
• 1/4 cup cold water
• Thinly sliced green onions and sesame seeds, optional

Preparation

Step 1

Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired. Yield: 6 servings (about 4 cups sauce).

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REVIEWS

Amazing! Family loved it. Actually used pork tenderloin instead because of preference and it was so...tender.

We had it tonite for supper. It was delicious. I served it with brown rice and a veggie. That was enough for supper.

We loved these ribs. So easy in the slow cooker and tasty too. I used half the garlic (it doesn't agree with my husband) and they were still tasty and very tender.

I used boneless country ribs. This is one of the best recipes I have ever tried. We loved it!!!

I used boneless ribs and made half the recipe. It had plenty enough spice for us. Tastes are different. We loved it. I served with rice and used some of the sauce over stir fried veggies. Delicious!

This was very tasty and the meat was very tender. I will probably use a little less soy sauce next time.

We loved this recipe! Even my toddler seemed to enjoy it. If you like more kick just add more of the red pepper flakes.

My family loved it and can't wait for me to make again.

Very tasty and so tender. The only odd thing is the two people in our house that don't care for asian flavors, loved the taste. The two that do, did not care for it! I made a half recipe - worked perfectly.

Mild sauce is right, almost to the point of being bland. There is subltle Asian flavor but it was lacking something but the meat fell off the bone and the flavor wasn't bad just mild. Next time I might try playing with the spices a bit and see if I can't kick it up a notch.