Asian Style Country Ribs Recipe - Allrecipes.com
Asian Style Country Ribs Recipe
  • READY IN 17+ hrs

Asian Style Country Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    9 hrs
  • READY IN

    17 hrs 10 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Nov 15, 2010

The flavor was good...a bit to salty for my taste. The meat ended up being quite dry even though I left some of the marinade in the crock pot. Probably would cook again but use less soy sauce or low sodium soy sauce and not cook as long.

 
May 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!!

 
May 04, 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.

 
Sep 18, 2009

This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think this marinade will work with beef, like round steak. I didn't have lime juice so used lemon instead, and I didn't have Sriracha sauce so I used 1/2 tsp of hot pepper flakes. I marinaded for only 3 hours and then cooked in the oven at 350 for 1 hours (I didn't know I had to marinade it until I was getting to make it for today). It was delicious! My daughter, who just turned two, asked for more after she finished her plate. It probably could have been marinaded a bit longer, but I put leftover marinade juice on the meat (I should also note that I only used 3 boneless meat for the entire marinade). The meat was still tender (not like crock pot tender but tender enough), but I thought it was a little salty so I'll use less soy sauce next time. Overall, it was fabulous!

 
Oct 21, 2010

We loved this!!! I made a couple changes due to other comments. Added 1/4 cup of honey extra due to the comments and help balance the saltiness. Didnt have fresh ginger so used ground ginger powder and crushed red pepper (didnt have or know what Sriracha hot pepper sauce)and only used all olive oil--didnt have sesame oil. But we LOVED IT!! and will definitly make again!! Cooked on low for 7 hours and it was just falling apart! Made veggie fried rice to go with and the sauce blended with it and made it that much better! Going to try with chuck roast!

 
May 05, 2009

I really loved this recipe - the flavor and ease of preparation make it a favorite. The second time I made it I switched recipe amounts of olive oil and sesame oil just because the sesame oil seemed a little bit strong the first time around. I also had to decrease the cooking time by an hour, and that actually worked better for my slow cooker. These are so yummy, I found myself eating them cold right out of the fridge the next day! I served them with rice and roasted asparagus.

 
Aug 28, 2009

This was extremely delicious. The best rib recipe I've tasted. I did make a few changes but the flavor is exquisite. I used bone-in ribs, added five spice powder, substituted red pepper flakes, and then baked them at 330 degrees for 1 1/2 hours in their marinade. Just before baking, I added a couple tablespoons of tomato sauce. I served it with coconut rice and ceasar salad. Good cookin', Aliskill!

 

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Nutrition

  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 44 g
  • 68%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 2529 mg
  • 101%

* Percent Daily Values are based on a 2,000 calorie diet.

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