Difficulty: Intermediate Prep time 10 mins Cook time 5 hrs Rest time 10 mins Total time 5 hrs 20 mins
Servings: 2



  1. Gather your ingredients

    Apologies, the garlic is missing in the photo. 

  2. Cut

    Make some shallow cuts between the ribs on the underside so that the flavor reaches inside better.

    If the layer of fat on top is very thick, you can skim it a bit.
  3. Slow cooker

    Put the ribs in the slow cooker. 

  4. Blend

    Put all the other ingredients in the blender with 2 TBL of water and blend. Taste and adjust the seasoning if needed.

  5. Season the meat

    Put the blended seasoning mix on the ribs and cook on low for 5-6 hours or until the ribs are tender. The goal is for the meat to pull easily from the bones.

  6. Roast

    Separate the liquid (the sauce, even what is on top) from the ribs. Place the ribs on a tray that you can put in the oven and roast until caramelized.

  7. Sauce

    Boil the sauce and reduce until the desired thicknes.

      Taste and adjust the seasoning if necessary, with salt, hot sauce and/or honey. 

    If the sauce has a lot of grease, you can put it in the freezer for around 15 minutes for it to separate. That will make it easier to remove it.
  8. Serve

    Serve with the sauce, rice seasoned with garlic and ginger, and an Asian cabbage cole slaw.


You can cook the ribs one day, and the next finish with the sauce. Just remember that you will need some time to reheat.

Do not throw away the leftover sauce. You can freeze it and use it for an Asian inspired BBQ sauce.

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