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![Asian Sticky Slow Cooker Ribs [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/slow-cooker-asian-sticky-ribs-2-scaled.jpg)
Asian Sticky Slow Cooker Ribs [+ Video] – Oh Sweet Basil
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Looking for a delicious and easy rib recipe? Look no further than these Asian sticky slow cooker ribs, complete with a helpful video tutorial. Perfect for a family dinner or entertaining guests.
These Asian-style slow cooker ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! Make a batch of simple white rice and fresh Asian cucumber salad, and you have a flavor-packed dinner.
The Best Slow Cooker Ribs
We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for slow cooker baby back ribs. I use it for everything else though, like breakfast, meats, soups, vegetables, casseroles, dips, and even dessert, but I haven’t really played around with ribs too much. They always seem a little intimidating as I’ve eaten many a dry rib in my day, and no one wants to be chewing on meat for an hour.
Cade does his fall off the bone ribs, but that recipe is made in the oven and it’s a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky pork ribs that I didn’t have to think about. I feel like this sticky Asian ribs recipe is one of those recipes I want to shout from the rooftops, it’s honestly that good. The sauce is just killer. I’m so excited to be working with McCormick to share this recipe!
Ribs Recipe in Our First Cookbook
This recipe appears in our first cookbook, Our Sweet Basil Cookbook, and has been a reader favorite for years. If you’d like to have this recipe in cookbook form, you can grab it on Amazon. That cookbook is loaded with so many of our family favorites! You’ll love it!
High Quality Spices
One of the things that I get asked a lot is what ingredients do you buy, which brand is your favorite, and what ingredients do you stick with the most?
Well butter, cheese, and eggs for sure as those basics can totally change a recipe, but spices are another big one. Stop buying the cheapest ingredients at the store. If you want cheap long grain rice, go for it. I’m sure you’ll survive, but spices? You need good quality and a brand that is in it for their love of food. No really, they aren’t paying me to say that part, that’s all me.
You guys, one simple change can make your food taste better. Who wouldn’t want that? We also try mixing up the kinds of spices we use in our recipe. For example, this pork rib rub recipe uses smoked paprika instead of regular. It adds a new depth of flavor that totally transforms the dish.
Slow Cooker Ribs Ingredients
The ingredients list for this CrockPot ribs recipe is fairly simple, but there are quite a few herbs and spices on the list.
Dry Rub
- Light Brown Sugar
- Smoked Paprika
- Chili Powder
- Garlic Powder
- Pepper
- Kosher Salt
Sticky Sauce
- Ground Ginger
- Ground Pepper
- Onion Powder
- Garlic
- Sweet Chili Sauce
- Soy Sauce (Reduced Sodium)
- Balsamic Vinegar
- Brown Sugar
- Honey
- Cornstarch
- Water
- Sesame Seeds (optional)
The measurements for each ingredient can be found in the recipe card below.
How to Make Slow Cooker Ribs
These slow cooker baby back ribs require some prep work, but once the ribs are in the CrockPot you can walk away! Here are the basic steps to making slow cooker pork ribs:
- Whisk together the sticky sauce ingredients. Pour half the mixture into a saucepan and cook until thickened.
- Trim the membrane off the ribs (see section below), then rub all over with the slow cooker rib dry rub.
- Place the ribs into the slow cooker. Pour half the runny sticky sauce mixture over the ribs (the half that didn’t get cooked in the saucepan).
- Place the lid on the slow cooker and cook the ribs on low for 8 hours.
- Once cooked, place ribs on a broiler pan and brush with reserved sticky sauce mixture.
- Broil the ribs for a few minutes, until the top looks sticky. Sprinkle with toasted sesame seeds if desired.
The instructions can also be found in the recipe card at the end of the post.
How to Remove the Membrane From Ribs
Never removed the membrane from ribs before? Don’t worry, it’s easy! Here’s how you should remove the silver skin from pork ribs before putting them into the slow cooker:
- At one end of the rack, slide a dinner knife under the membrane and over a bone.
- Lift and loosen the membrane until it tears.
- Grab the edge of the membrane with a paper towel and pull it off.
The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Can I Make Pork Ribs in an Instant Pot?
Absolutely! If you want to make these slow cooker ribs in an Instant Pot, follow the instructions for our Smoky BBQ Ribs but use the dry rub recipe listed in this post instead.
Can I Make Ribs on the Grill?
Yes, grilling ribs is an excellent option! We have a recipe for cooking ribs on the grill. Using the dry rub and the sticky sauce recipe in this recipe, following the instruction for the grilled recipe for all the cooking instructions.
Can I Use Boneless Ribs Instead of Bone-In?
You likely can, but boneless ribs won’t need to be cooked as long as bone-in. Also, boneless ribs tend to be less juicy and tender than bone-in.
Can I Use A Different Rib Rub?
Yes, but we really love how this homemade rib rub pairs with the Asian sticky slow cooker ribs. Homemade is always better than store-bought!
Tips for Making the Best Slow Cooker Ribs
We prefer cooking our slow cooker ribs low and slow for 8 hours, but technically you can cook them on high for less time. We’ve found that patience is a virtue when cooking ribs though — nobody wants to eat tough meat!
Note that you’ll have leftover sweet sticky sauce after broiling the ribs. Our family likes slathering the ribs with more sauce as we eat them, which is why the sticky sauce recipe makes extra.
Slow cooker pork ribs reheat well the next day and can easily be pulled off the bone and made into sandwiches, thrown atop salads, and more.
Watch How These Asian Sticky Ribs are Made…
I know ribs can be a little intimidating but making them in the slow cooker makes them easier than ever! These slow cooker ribs with Asian sticky sauce are so tender and bold in flavor! You’ll be lickin’ your fingers clean!
More Ribs Recipes You Should Try:
More Crock Pot Recipes:
Description
These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat!
Prevent your screen from going dark
Make the Sticky Sauce
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In a dish, whisk together the ginger, pepper, and onion powder.
2 teaspoons Ground Ginger, 2 teaspoons Ground Pepper, 1 teaspoon Onion Powder
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Add the garlic and mix again.
6 Cloves Garlic
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Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
1 Tablespoon Sweet Chili Sauce, 2/3 Cup Soy Sauce, 2/3 Cup Balsamic Vinegar, 2/3 Cup Brown Sugar, 2/3 Cup Honey
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Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).
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Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
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Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
1 Tablespoon Cornstarch, 1 Tablespoon Water
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Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Make the Slow Cooker Ribs
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Place the dry rub ingredients into a small dish and mix together.
1/2 Cup Light Brown Sugar, 1 Tablespoon Smoked Paprika, 2 teaspoons Chili Powder, 1 Tablespoon Garlic Powder, 1/2 teaspoon Pepper, 2 Tablespoons Kosher Salt
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Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
2 Racks Pork Baby Back Ribs
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Curl the ribs into the slow cooker, going around the sides.
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Pour the uncooked half of the sticky sauce mixture over the ribs.
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Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
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Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.
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Brush on some of the sauce from the saucepan and leave the rest for serving.
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Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.
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Allow to rest, tented with foil, for 3-5 minutes and serve.
Left overs may be kept in the refrigerator for 3-4 days.
Calories: 771kcal
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Traeger Ribs Recipe (Easy Smoked Ribs!) – Oh Sweet Basil
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These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!
The Best Traeger Ribs Recipe
When I went out to South Carolina to meet Cade’s family, he took me to a traditional southern restaurant to try real southern BBQ for the first time. It was delicious!
I couldn’t believe that a dry rub was all that they needed as I’d only had ribs slathered in sauce, but more important than that, they were falling off of the bone. The tenderness could not be beat! I was sold! Since then we’ve tested and tested rib recipes and this one is one of the best smoked rib recipes ever.
We have several rib recipes on the blog that we love, like our slow cooker Asian sticky ribs or our smoky BBQ Instant Pot ribs. They are all different in cooking techniques and flavors, but this is our first smoked ribs recipe — you’re going to love it!
Make a batch of homemade BBQ sauce, and get ready for your mouth to water, your fingers to get messy, and for these Traeger smoked ribs to become a regular on your menu! They are the best ribs I’ve ever had!
Traeger Smoked Pork Ribs Ingredients
These Traeger pork ribs are flavored both with a dry rub and additional flavorings that are added halfway through the smoking time. A dry rub is simply a blend of dry ingredients that gets rubbed on meat before smoking or grilling.
Here’s what you’ll need to make the best smoked ribs:
- Pork Ribs
- Smoked Paprika
- Dark Brown Sugar
- Black Pepper
- Garlic Powder
- Cumin
- Kosher Salt
- Cayenne
- Honey
- Dijon Mustard
- Apple Cider
Keep scrolling to the recipe card down below to find the measurements needed for each ingredient.
What Are the Best Ribs for Smoking?
We prefer St. Louis style ribs for smoking, but baby back ribs would also work great. St. Louis style ribs cook fast and have great flavor. Baby back ribs are meatier and may take a little longer to cook to a safe temperature. Spare ribs also work, but they tend to have less meat on them and will need even less time to smoke.
How to Smoke Ribs
We’ve given detailed instructions on how to make smoked pork ribs in the recipe card below. Are you ready for tender ribs that melt in your mouth?? Here are the basics to mastering this Traeger ribs recipe:
- Combine the smoked ribs rub ingredients in a small bowl and set it aside.
- Mix together the mustard and apple cider and brush it all over both sides of the ribs (be sure to remove the silver skin first!).
- Then, generously apply the dry rub on both sides of the ribs.
- Set your smoker to 180℉ and preheat it with a closed lid for 15 minutes.
- Once the smoker is preheated, place the ribs directly into the smoker with the ribs meat side up for 3 hours.
- Move the ribs to a baking sheet and increase the temperature of the smoker to 225℉.
- Tear off 4 large pieces of peach butcher paper and place one rack of ribs on each piece of paper. Pull up the sides of the paper because it is time to juice up the ribs and you don’t want the liquid to leak out.
- Sprinkle each rack of ribs with brown sugar, then top with honey and apple juice. Place another piece of peach butcher paper on top and crimp up the edges so the liquid doesn’t leak out.
- Repeat these same steps with all the racks of ribs.
- Put the ribs back into the smoker for 2 more hours.
- Remove the wrap from the ribs and place them directly back onto the grate and grill them for 30-60 minutes.
- Let the ribs rest for a few minutes and serve with your favorite barbecue sauce!
What is the 3 2 1 Method for Smoking Ribs?
This recipe loosely follows the 3-2-1 method for smoking ribs. You have 3 hours of smoking, then 2 hours of smoking with liquid, and up to one last hour of grilling. That totals 6 hours for these smoked ribs! We tend to go a little further as thicker ribs need more time, so instead of 3-2-1, I’ve been doing 3-3-1 and sometimes even 3-4-1.
How Does A Traeger Work?
A Traeger is a wood pellet smoker that uses an auger to move wood pellets from a hopper on the side of the grill into the fire pot inside the grill. You get to set the temperature that you want to grill operate at, so the higher the temperature, the more pellets that are moved into the fire pot.
When the fire is burning, a fan stokes the flames that create convection heat to cook the food evenly. You also get the great smoky flavor that comes from cooking food over a wood fire.
Traegers are pretty much sent straight from heaven! They are so easy to use and reliable!
read more: Looking for Traeger recipes? Try our Smoked Chicken Breast Recipe or our Smoked Whole Chicken Recipe next!
What Type of Wood Pellets Should I Use to Smoke Ribs?
We prefer to use hickory, mesquite or oak (or a blend of all of them) for smoking ribs. Those woods gives a bold smoked flavor. Other types of wood pellets like apple, cherry, pecan or maple are all great options too.
FAQ
Can You Smoke Meat on a Regular Grill?
Yes, but it is difficult to control the temperature consistently like you can on a pellet smoker. To smoke meat on a gas or charcoal grill, you need to apply heat to a wood source (like a smoker box) and place the meat on the unlit side of the grill. Smoking is all about cooking meat on indirect heat.
Is Smoked Meat Cooked?
Yes, smoked meat is cooked just like grilled meat or braised meat. Meat that is smoked still needs to reach safe temperatures before being consumed.
Is Smoked Meat Safe?
Yes, if smoked to a safe temperature, smoked meat is perfectly safe to eat and DELICIOUS!
What Can You Substitute for Kosher Salt?
A course sea salt would work fine, but definitely do not sure table salt! Kosher salt and table salt are not the same!
Should You Flip Ribs in a Smoker?
Because a smoker cooks like a convection oven, there is no need to flip ribs because they are being cooked evenly on all sides. Cook away babies!
What to Eat with Smoked Ribs
I love ribs cooked all ways, but I’m convinced that cooking them on a smoker is one of the best methods! That smoky flavor is unbeatable! You won’t be able to resist these tender smoked pork ribs!
More Ribs Recipes You Should Try:
Description
These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!
Prevent your screen from going dark
For the Rub:
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Mix all ingredients together and set aside.
1/4 Cup Smoked Paprika, 1/2 Cup Dark Brown Sugar, 1 Tablespoon Black Pepper, 1 Tablespoon Garlic Powder, 2 teaspoon Cumin, 1 Tablespoon Kosher Salt, 1 teaspoon Cayenne
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Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.
2 Racks Pork Ribs
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In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.
1/2 Cup Dijon Mustard, 1/2 Cup Apple Cider
To Cook:
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Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.
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Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225℉.
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Tear off 4 long sheets of Peach Butcher Paper or tin foil. Place the butcher paper (or foil) down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.
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Sprinkle half the brown sugar on one rack, then top with half the honey and half of the remaining apple cider. Lay another piece of paper (or foil) on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
1/2 Cup Dark Brown Sugar, 1/3 Cup Honey, 1/2 Cup Apple Cider
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Return the ribs to the smoker and cook for an additional 3-4 hours.
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Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.
left over ribs will keep for 4 days in the refrigerator.
Calories: 1082kcal
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These are the 10 best barbecue joints in Phoenix
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No matter the region or style, when it comes to great barbecue, you can smell it from the parking lot. An aroma of burning mesquite or hickory hits you as soon as you get out of the car…
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Tirion Boan
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Oven Baked Ribs
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These have been dubbed the “best ribs ever” by almost everyone who has tried them.
Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.
Below is my mom’s step-by-step method that our family has used for years.
- They come out super tender every time (check out the reviews!).
- They are actually easy to make – the prep takes less than 10 minutes.
- The rub is made from scratch, it’s packed with flavor and not just salt.
- Slow-roasting ribs in the oven (instead of boiling) ensures they have lots of flavor.
- No smoker or grill is required; since they’re made in the oven, they’re perfect all year.
Ingredients for Oven Ribs
Ribs: I always use Baby Back (or Pork Back Ribs) because they’re the most tender. They do cost a bit more but, in my opinion, it is worth the extra money if it is in your budget. You can use side ribs in this recipe, but you may need to add a little more cooking time.
Onion & Garlic: Onion and garlic are added to flavor the meat during roasting.
Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub).
Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs.
How to Remove the Membrane from Ribs
The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store.
To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
How to Make Ribs in the Oven
- Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
- Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
- Bake (optional): Bake the ribs until tender and then grill or broil to brown a little bit if you’d like.
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans!
Holly’s Top Tips
- Use baby backs and ensure the pan is well sealed so the ribs steam with the onions. This will make them tender and add flavor.
- Cook them low and slow in the oven until they become really tender.
- These can be made with any sauce (my fave is below) or even just salt & pepper.
- Once the meat is tender, broil or grill to get a little bit char.
Oven baked ribs will need at least 2 hours. After 2 hours, check the ribs by opening a corner of the foil (be careful; steam will escape) and pulling off a little bit of meat.
If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again.
If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer.
What to Serve with Ribs
Did you love these BBQ Ribs in the Oven? Be sure to leave a rating or a comment below!
Tender Oven-Baked Barbecue Ribs
Ribs in the oven are easy to make and come out perfectly tender every single time.
Prevent your screen from going dark
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Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.
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If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.
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Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.
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Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.
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Cover & seal with another piece of foil.
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Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.
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Meanwhile, combine BBQ Rib Sauce ingredients together.
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Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.
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Grill or broil over medium high heat 5-10 minutes or until charred.
- Rub: A homemade rub can be substituted for a purchased rub, or salt and pepper can be used instead of a rub.
- Sauce: Chili sauce is not spicy it tastes like zesty ketchup and is found with ketchup in the store. If you’d prefer, use all bbq sauce in this recipe.
- Membrane: Some racks of ribs come with the membrane removed. It is on the side of the ribs with less meat. To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.
- Cutting the ribs into pieces (about 4-6 ribs) makes them easier to grill and serve.
Variations on Cook times/temps:
- 275°F – 2 hours to 2 ½ hours *preferred method
- 300°F – 1 ½ hours to 2 hours
- 350°F – 1 ¼ hours to 1 ½ hoursAfter cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.
If they are ready early, turn the oven off and let them sit for up to 1 hour in the warm oven.
Nutritional information does not include sauce and is based on 3lbs baby back ribs.Calories: 447 | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 763mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Sides to Serve with Ribs
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Holly Nilsson
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