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Asian Style Country Ribs

Asian Style Country Ribs

  • Prep

    10 m
  • Cook

    9 h
  • Ready In

    17 h 10 m
Aliskill

Aliskill

This is a super slow cooker recipe for country ribs that is tasty, versatile, and EASY! Serve with sushi rice and your favorite stir-fry vegetables.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 44 g
  • 68%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 2529 mg
  • 101%

Based on a 2,000 calorie diet

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Directions

  1. Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
  2. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rosie
147

Rosie

7/16/2009

I followed the recipe with the exception of the slow cooker. Instead, I baked in the oven at 350 degrees WITH the remaining marinade for about an hour or until tender. DELICIOUS - the marinade flavor stayed in the meat and was really good. Spoon the drippings over the meat. Will make again.

amandak23k
96

amandak23k

5/10/2010

Very tender and delicious. I marinated overnight, but instead of discarding the marinade I just cooked it with it. Very good just the right amount of heat for those that can't handle a lot of heat. THe only change I made was to use a little less sesame oil because I don't like it as much and used garlic and ginger powder. YUMMMY!!

LINDABTX
95

LINDABTX

5/4/2009

These are very tasty and the meat was tender. A few of the ribs had bones and they were much juicier and better than the boneless. Typical of most slow cooking a lot of liquid/fat was released into the cooking liquid so it didn't have the strong Asian flavor of the beginning marinade and was actually rather thin and boring. Since I like to serve some the liquid over the meat or with rice, noodles, etc. I think next time I will make extra marinade to set aside and add it near the end to about 1/4 of the cooking liquid.

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