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Asian Sticky Slow Cooker Ribs
2 Racks Pork Baby Back Ribs
Sticky Sauce:

Dry Rub:

Make the Sticky Sauce:
In a dish, whisk together the ginger, pepper, and onion powder.
Add the garlic and mix again.
Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.
Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).
Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.
Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.
Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Make the Slow Cooker Ribs:
Place the dry rub ingredients into a small dish and mix together.
Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.
Curl the ribs into the slow cooker, going around the sides.
Pour the uncooked half of the sticky sauce mixture over the ribs.
Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.
Brush on some of the sauce from the saucepan and leave the rest for serving.
Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.
Allow to rest, tented with foil, for 3-5 minutes and serve.


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