Sticky Asian Ribs in the Slow Cooker
Updated: Feb 12, 2021
Course Game Day Appetizers
Yield: 6 Servings
Prep Time: 20 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 35 minutes
Author: The Southern Spice Rack
For the Dry Rub:
2 racks baby back pork ribs cleaned and membrane removed
½ cup dark brown sugar
2 tablespoons smoked paprika
1 ½ tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon black pepper
2 tablespoons salt
For the Sticky Sauce:
3 teaspoons ground ginger
5 cloves minced garlic
2 tablespoons sweet chili sauce
½ cup soy sauce
½ cup balsamic vinegar
½ cup honey
2 teaspoons black pepper
1 teaspoons salt
2 tablespoons cornstarch
2 tablespoons water
Sesame seeds, for garnish
In a small bowl mix together the brown sugar, smoked paprika chili powder, 1 teaspoon black pepper, and 2 tablespoons salt.
Massage the dry rub into both ribs really well.
Place the in the slow cooker, curl them or stack them just avoid cutting them if possible.
To make the stick sauce: In a medium bowl mix together the ginger, garlic, sweet chili sauce, soy sauce, balsamic vinegar, 2 teaspoons black pepper, and 1 teaspoon salt.
Pour half the sauce into the slow cooker with the ribs. Cook the ribs for 6 – 8 hours on low heat.
To finish the sauce, place the other half of the sauce in a small sauce pot and black on medium – high heat. Bring to a boil.
In a separate small bowl mix together the cornstarch and water to make a cornstarch slurry.
Once the sauce is boiling remove from heat and pour in the cornstarch slurry and whisk until thickened.
Place ribs on a foil lined cookie sheet and brush with more sauce. broil the ribs on high for about 5 minutes, until the edges get slightly crisp.
Top with more sauce and sesame seeds.