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Sticky Asian Ribs made in the Slow Cooker or Instant Pot for 2 truly easy ways to having ribs for dinner! #ribs #slowcookerribs #instantpot #instantpotribs #slowcooker

Sticky Asian (in Instant Pot or Slow Cooker)

Sticky Asian (in Instant Pot or Slow Cooker)

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Samantha

Ingredients

  • 2-3 lbs pork side ribs (approx. 4-5 lbs)

Dry rub:

  • 1/2 tsp Chinese Five Spice*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried ginger powder
  • 2 tsp kosher salt
  • 1 1/2 cup chicken broth, lager beer, or water**

Sticky Sauce:

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 inch piece fresh ginger, finely chopped or minced
  • 2 tbsp rice wine vinegar
  • 1 pinch cayenne (optional, I only used cayenne on the adults portion)
  • 2 tsp corn starch

Instructions

Slow Cooker Instructions:

  1. Mix all ingredients for dry rub in a small bowl. Rub all over racks of ribs (can let rest with rub on for up to 24 hrs). 

  2. Place in slow cooker with broth and set to cook on low for 8-10 hours or high for 3-4 hours. Carefully transfer ribs, meaty side up, to a foil lined baking sheet.

  3. Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld. 

  4. Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky. 

  5. Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts. 

Instant Pot Instructions:

  1. Mix all ingredients for dry rub in a small bowl. Cut meat in-between bones into individual ribs and toss with rub (can let rest with rub on for up to 24 hrs). 

  2. Place in Instant Pot with as many ribs in one row as possible and any additional placed on top, with broth, close lid with venting set to "sealed". Cook at high pressure for 12 minutes. Carefully turn the "quick release" valve to vent steam and turn IP off. Open lid away from you and carefully transfer ribs, meaty side up, to a foil lined baking sheet. 

  3. Preheat broiler to high and move oven rack about 4-6" away from broiler. Whisk honey, soy sauce, garlic, ginger, rice wine vinegar, and cayenne (if using) together in a small saucepan over medium heat. Bring to a simmer for 5 minutes until garlic softens and flavours meld. 

  4. Whisk corn starch with 2 tsp of cold water until completely smooth. Whisking constantly, add cornstarch mixture to saucepan and continue to whisk until brought to a simmer. Allow to cook at a simmer for 3-5 minutes, until thick and sticky. 

  5. Brush sauce on ribs and broil for 2-4 minutes or until ribs are browned and slightly crisp in parts. 

Recipe Notes

* Chinese Five Spice is a powder (usually) found in the spice aisle of local grocery stores. 

** My favourite broth is Better Than Bouillon. I tried all 3 ways and liked using lager beer the most, but chicken broth was a close second. 

***