Slow Cooker Asian Baby-Back Ribs

If your family is a fan of both ribs and Asian flavors, here’s the perfect slow cooker meal idea for you and yours — keep this one in your back pocket for Sundays when pork ribs will be on sale for a ridiculously low price during the Seven Days, Seven Ways to Save Sale.  Stop in to the Store early enough in the day that you can set up all of these ingredients in your slow cooker.  Then walk away from your kitchen and revel in the fact that your house is going to smell amazing all day long, and dinner will be ready when you want it with hardly any fuss, and very little expense.  Enjoy this one; we sure did.


1/3 c. soy sauce
½ c. packed light brown sugar
2 T. rice vinegar
2 T. cornstarch
1 t. toasted sesame oil
1 1” piece of fresh ginger, peeled and sliced
¼ – ½ t. cayenne pepper
4 lbs. baby-back ribs, cut into 8 pieces

Sliced scallions or toasted sesame seeds for garnish if desired.

In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne.  Add the ribs and turn to coat.

Cover and cook until the ribs are tender; on low for 6 to 7 hours or on high for 3 to 4 hours.

Twenty minutes before serving, heat broiler.  Place the ribs, meaty side up, on a foil lined rimmed baking sheet.  Strain the cooking liquid from the slow cooker into a medium bowl.  Spoon off and discard any excess fat that has risen to the surface. Brush the meaty side of the ribs with some of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.  Transfer ribs to a serving platter; garnish with sliced scallions or toasted sesame seeds and serve immediately.

Featured, Fresh, Frugal, Fabulous | February 5th, 2013