Best-Ever Sticky Slow Cooked Asian Ribs

Best-Ever Sticky Slow Cooked Asian Ribs

Best-Ever Sticky Slow Cooked Asian Ribs is how my son describe this rib. And you know what, his sister and I agree 100 % . This is really, really, really good. Aside from being so easy to make, I use slow cooker to make this, it is fall of the bones soft and this meal smell so good. We cannot get enough of it.

Best-Ever Sticky Slow Cooked Asian Ribs


Best-Ever Sticky Slow Cooked Asian Ribs

Now that summer is fast approaching, this Fall off the Bone ribs is just fitting. Your pot luck is covered without a sweat because your slow cooker does all the cooking while you go out and do your thing…grocery shopping, laundry and maybe that much needed hair cut.

Best-Ever Sticky Slow Cooked Asian RibsBest-Ever Sticky Slow Cooked Asian Ribs

I have made this ribs so many times and we never get tired of it. And really, this has become an on the go rib recipe in the family. This rib recipe has all the characteristic of a good meal: easy, slow cooked, and super delicious — EVERYBODY WILL RAVE ABOUT IT.

Best-Ever Sticky Slow Cooked Asian Ribs
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
Serves: 12
  • 4 lbs pork Ribs
  • ½ cup Oyster sauce
  • ¼ cup Honey
  • 2 tablespoons Rice Cooking Wine
  • Juice from two limes
  1. Separate pork ribs from slabs.Place pork ribs in the crock pot. In the small bowl,mix remaining ingredients together and pour over the ribs.
  2. Slow cooked on high for 4 hours or LOW for 6 hours.
I used a stoneware type crock pot on this. If you have a metal crock pot, the meat is already soft within 4 hours of slow cooking.


8 comments on “Best-Ever Sticky Slow Cooked Asian Ribs

  1. This really sounds Delicious! Doesn’t it burn with all that sugary sauce on it for so long? I think my crock pot would burn it on the bottom if I put that sauce on right from get go. It relatively a new pot but always seems to run high even on low. Is there a way you can edit your recipe so that it doesn’t have the mistake about cooking it on HIGH verses LOW?

    1. oops! Thanks! I am actually using a stoneware type crock pot. I have not tried cooking it with the metal pot crock pot, so I am not sure if that is what you got. But if you are using metal type ( pot) crock pot, I think 4 hours on high will yield a soft meat already.

  2. I followed the recipe but the sauce did not thicken as it appears on your pictures. I had to thicken the sauce with cornstarch. What went wrong?

    1. I am thinking that the ribs you got had a lot of innate fluids that got released when you slow cooked it. It’s smart of you to be able to save it like that.

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