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Asian Ribs

My husband adores this recipe for Asian ribs, 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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings (about 4 cups sauce)

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

Directions

  • 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.
Nutrition Facts
1 serving (calculated without optional ingredients): 902 calories, 51g fat (16g saturated fat), 163mg cholesterol, 1891mg sodium, 61g carbohydrate (51g sugars, 0 fiber), 48g protein.

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