Asian Ribs in the Slow Cooker

Asian Ribs

These were, quite simply, the best things I have ever cooked in the Slow Cooker. They were amazing. Not the easiest of recipes, but totally worth it.

We got the ribs from a butcher, and they were very good value: £2.19 for two sets like in the photo above – a generous portion. I have only rarely seen ribs in the supermarket, and i suppose they are rarely cooked. This recipe is worth a trip to the butcher. My husband declared it was in the top 5 of things he had ever eaten, and recommended that any girl should cook these for the man she wants to marry.


Serves 2

  • 1 rack baby back pork ribs
  • 240ml soy sauce
  • 4cm fresh ginger, thinly sliced
  • 2 garlic cloves
  • 1/2 tsp dried chilli flakes
  • 500ml chicken stock
  • 1 tbsp vegetable oil


  • 2 garlic cloves
  • 1/2 tsp dried chilli flakes
  • 100g soft dark brown sugar
  • 60ml rice vinegar
  • 120ml tomato ketchup


  1. Place the first six ingredients into the slow cooker. Cook on Low for 6 hours.
  2. Heat the oil in a frying pan. Remove the ribs from the slow cooker and fry them until golden brown.
  3. Place the cooking liquor into a saucepan and boil hard to reduce by half.
  4. Mix the sauce ingredients together in a jug.
  5. Add the sauce to the cooking liquor when it has reduced.
  6. Pre-heat the grill. Baste the ribs with the sauce and grill. Keep basting, so that it builds up a glaze until they look amazing.
  7. Serve with rice, vegetables and coleslaw.

Screen Shot 2013-04-01 at 14.54.49


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