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Slow-Cooker Asian Short Ribs

My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. —Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    6 servings


  • 3/4 cup sugar
  • 3/4 cup ketchup
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 3 tablespoons hoisin sauce
  • 1 tablespoon ground ginger
  • 2 garlic cloves, minced
  • 4 pounds bone-in beef short ribs
  • Optional: Hot cooked ramen noodles, sesame seeds and julienned green onions, julienned carrots, sliced cucumber, sliced radish, sliced mushrooms and sliced red chili pepper


  • In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.
Nutrition Facts
1 serving: 460 calories, 15g fat (6g saturated fat), 73mg cholesterol, 1706mg sodium, 56g carbohydrate (51g sugars, 0 fiber), 27g protein.

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  • Corwin44
    Dec 2, 2020

    These were okay. My family enjoyed them just fine but I’ve had better recipes. I would suggest using brown sugar and adding sriracha and/or red pepper. The sauce is pretty sweet. Also it may be better as a basting sauce or cooked on the stove top separately. The fat from the ribs really deluded the sauce. Overall it wasn’t bad but I’d need to make adjustments to make it again. I served these with Japanese omelets and Chinese dumplings (potstickers) and sliced apples. I enjoyed the side dishes the best but it was a satisfying meal.

  • Julia
    Nov 16, 2020

    No comment left