Asian Country Style Ribs

These Asian Country Style Ribs are tender and juicy, slow simmered in the slow cooker crock pot and topped with a sticky honey, hoisin, and garlic sauce. Sprinkle on sesame seeds and chopped green onions for garnish.

This small batch recipe for two makes a great lunch, dinner, or impressive and romantic date night dinner.

Why I love this recipe

These country style pork ribs are super easy with just 5 minutes of prep. The best part is letting them slow cook all day. If you like a bit of spicy heat try adding cayenne pepper, Chinese mustard, or red pepper flakes.

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Ingredients

(amounts are listed in the recipe card at the bottom of the post)

country-style ribs (boneless ribs or bone-in)

hoisin sauce

brown sugar

ketchup

honey

ground ginger

jarred minced garlic

cornstarch

Sesame seeds (optional for garnish)

Chopped green onions (optional for garnish)

Substitutions

Try using spare ribs, or baby back ribs instead of country-style pork ribs.

Grate some fresh ginger instead of using ground ginger.

If you like spicy glaze add some red pepper flakes.

Equipment used for this recipe

• large bowl
• whisk
• 4-quart slow cooker

How to make Asian-inspired country ribs

Step 1 - In a large bowl, add the hoisin sauce, brown sugar, ketchup, honey, ginger, and garlic. Whisk all together to combine.

Step 2 - Using a 4-quart slow cooker, place ribs in the bottom of the pot.

Step 3 - Pour the Asian BBQ sauce over the country ribs and cook for 6 hours on low or 3 hours on high.

Step 4 – Scoop out a cup of hot liquid into a small bowl. Add the cornstarch and whisk until completely combined.

Step 5 – Stir the cornstarch slurry into the crock pot and cook on low for another 15 minutes.

Step 6 - To serve, drizzle the sticky sauce over the tender ribs.

Step 7 - Garnish the sticky ribs with salt, black pepper, sesame seeds, and chopped green onions, if desired, and enjoy.

Pro Tips

Country ribs usually have a lot of fat, which means they taste best when they're cooked low and slow. The longer they cook, the more the fat renders out which results in smooth and fall off the bone tender ribs.

Recipe FAQs

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