This is seriously the best thing I’ve ever made in the slow-cooker. It will definitely be a staple around our little home. Plus, it’s my favorite kind of recipe – incredibly easy to make. I’ve found simple recipes to be key, when working full-time (while managing everything else in life) and trying to stay committed to a healthy lifestyle.
This may be a recipe that you want to make while you are at home, so you can keep an eye on it. I only cooked mine for 5 hours, but it might depend on the slow-cooker. I think if I had left them in longer, all the meat would have fallen right off the bones.
Slow Cooker Asian Style Ribs
1 rack of pork ribs, about 12 ribs (my rack was about 1lb 8 ounces)
salt and pepper
2 tablespoons sesame oil (unrefined, expeller or cold-pressed, like this one)
1/2 cup gluten-free soy sauce (or substitute coconut aminos)
1/4 cup raw-honey
1/4 cup mirin – Japanese rice wine or (substitute coconut vinegar)
*1 teaspoon five-spice blend
1/2 tablespoon fresh ginger, grated
2-3 cloves garlic, crushed
juice of 2 limes
pinch of red pepper flakes
- Chop the rack into individual ribs and season with salt and pepper.
- Place into slow-cooker
- In a separate bowl, mix together all marinade ingredients.
- Add marinade to the slow cooker, and turn the ribs to ensure that they are fully coated.
- Cook on low for 4-5 hours.
*Five-spice blend is a mixture of spices used in Chinese cooking. It usually consists of star-anise, cloves, cinnamon, ground fennel and Sichuan pepper. I was able to find it in the bulk section of our local health food store, New Leaf. If you can’t find it, you can probably make it yourself.
These look amazing! I’m going to try doing them in my roaster over, tightly covered with foil. I can set it as low as 150º. I got rid of my slow cooker in my last move as I wasn’t fond of the uneven cooking results using one.