This recipe for Asian Country-Style Pork Ribs made in the Slow Cooker is so flavorful. And, you will not believe how tender the meat is!
Country-style pork ribs do not have any bones. They are meaty and come from close to the shoulder blade. This cut of meat is a bit fatty, but full of flavor and will melt in your mouth.
I like to marinate the Asian Country-Style Pork Ribs (Slow Cooker) for at least a couple of hours, or even overnight. The longer they marinate the more full of flavor they will be. I just put the ribs in a big zip-loc bag with some soy sauce, balsamic and a few other goodies.
When it is time to cook the ribs I go ahead and start the slow cooker with some broth and seasonings. Then I start up my good old cast iron skillet and give these guys a good searing before adding them to the slow cooker. I also take the leftover marinade and throw it in the slow cooker too.
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Asian Country-Style Pork Ribs (Slow Cooker)
Ingredients
- 3 pounds Country-Style Pork Ribs
Marinade
- ⅓ cup Soy Sauce
- 1 Tablespoon Balsamic Vinegar
- 2 teaspoons Ginger minced
- 1 teaspoon Garlic chopped
- ¼ teaspoon Pepper to taste
- ½ teaspoon Sesame Oil
Put in Slow Cooker
- 1 can Chicken Broth
- 1 teaspoon Ginger minced
- 1 teaspoon Garlic chopped
- 2 Star Anise
De-glaze
- 1 tablespoon Red Wine if desired
Instructions
- Mix up the marinade ingredients. Marinate the ribs in a large zip-loc bag for at least 2 hours or overnight.
- When ready to cook, put the chicken broth, ginger, garlic and star anise in the slow cooker. Turn to high to warm up.
- Heat a large pan or cast iron skillet over medium heat. Remove the meat from the marinade and sear several minutes on each side until nice and brown. I just throw the remaining marinade in the slow cooker.
- Add the browned ribs to the slow cooker. Drain any excess grease from the skillet. De-glaze the pan with a splash of red wine if desired and then pour it into the slow cooker. You can skip this part if you like.
- Cook the ribs for abuot 4-5 hours on high or 8-10 hours on low. The pork ribs are ready when they are fork tender.
Nutrition
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