Peppery Asian {crockpot} Ribs

This was one of the first recipes I pinned on Pinterest. I can’t believe it took me so long to try it. I didn’t measure, I just threw all the ingredients into the crockpot and let it rock for 10 hours. The meat was SO tender it falling apart as I tried to transfer it to a baking rack. Tender, juicy, a little fatty, perfectly porky pork. Delish.


3 1/2 pound pork ribs ( country style or spare rib)
thumb-size piece ginger, grated
1 large garlic clove, minced
1/4 cup soy sauce
1/4 cup molasses
2 tbsp hoisin sauce
3 tbsp brown sugar
2 tbsp sesame oil
3 tbsp lemon juice
3 tbsp sweet chili sauce
1 tsp tabasco
1/4 tsp dried chili flakes
1/2 tsp chili powder
1/4 tsp black pepper
1 tbsp cornstarch + 1tbsp water to make a slurry


Place ribs in crock pot.

Whisk together the first 13 ingredients and lovingly pour over the ribs. Cook on low for 8-10 hours. When they are done you can transfer them to a baking rack and broil for 10 minutes if you like your ribs a little crispy on the outside, I know I do!

Mix together the cornstarch and water and stir into the leftover cooking juice, simmer the sauce for a few minutes until it thickens.

Serve over or along side ribs.

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