Slow Cooker Asian baby-back ribs with udon salad

Slow Cooker Asian baby-back ribs with udon salad

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  • Prep Time


  • Total Time


  • Servings



  • cup soy sauce

  • ½

    cup packed light brown sugar

  • 2

    tblsp rice vinegar

  • 2

    tblsp cornstarch

  • 1

    tsp sesame oil

  • 1

    1 inch piece fresh ginger, peeled & sliced

  • ¼ to ½

    tsp cayenne pepper4 lbs baby back ribs (2-3 racks) cut into 8 pieces

  • 1

    8.8 ounce package udon noodles

  • 1

    bunch radishes (about 8) halved & thinly sliced

  • ¼

    / cup fresh cilantro leaves

  • 4

    scallions, sliced


1. In a 4-6 quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, sesame oil, ginger and cayenee. Add the ribs and turn to coat. 2. cover and cook until the ribs are tender, on low for 6-7 hours or high for 3-4 hours. 3. Twenty minutes before serving, heat broiler. Pleace the ribs, meaty side up, on a foil lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3-4 minutes 4. Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro and scallions. Serve the ribs with the udon salad.


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