Recipe by Aliskill
"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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lightly packed brown sugar
minced fresh ginger
Sriracha hot pepper sauce
boneless country-style pork ribs
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.
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.
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!!
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.
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!
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!
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.
My husband LOVED this, and he is very hard to please, especially when it comes to Asian fare. He is Filipino, and the son of a professional chef, so there you go :) Oh, and I had to substitute 1/4 tsp red pepper flakes for the hot sauce because I didn't know what that was!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Style Country Ribs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 396
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