Monday, February 27, 2012

Asian BBQ Ribs

I think it was on Friday that I joined in an exchange with a few Twitter friends sharing how much I love my slow cooker. I'm pretty convinced that put the idea into my brain to peruse my slow-cooker cookbook late Friday night. We'd already eaten chicken that week and we were out of beef, but we did have pork, baby back ribs in fact, from a family friend's farm. Aha! It's hard to believe, but I had yet to make ribs in my crock-pot. I don't know what I was waiting for, but I figured it was time to give it a try.

As usual I didn't have everything the cookbook recipes called for, but I was able to take inspiration from two recipes. The results - Amazing! (If I do say so myself.) The meat pretty much fell off the bone, just a slight tug and they melted into our mouths. Oh yes, we will be doing this again.

Asian BBQ Ribs


  • 1/2 cup hard cider (Fly Creek Original Cider)
  • 1 teaspoon fresh grated ginger root
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hoisin sauce
  • 1 1/2 cups ketchup
  • 2 tablespoons rice vinegar
  • 1 teaspoon hot pepper sauce
  • 2 racks baby back ribs
  • 2 tablespoons toasted sesame seeds (optional)


  1. Stir together all the ingredients except the ribs and sesame seeds in the crock-pot insert.
  2. Add the ribs to the insert and turn them around a few times to coat both sides of each rack with the sauce.
  3. Cover and cook on low for 8 hours.
  4. Serve the ribs with a sprinkle of toasted sesame seeds on top.

Do you make ribs in your slow cooker? Any flavor combos you love?

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