Crock Pot Asian Style Short Ribs Recipes

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SLOW COOKER ASIAN BEEF SHORT RIBS



Slow Cooker Asian Beef Short Ribs image

Make Asian beef short ribs in a slow cooker. This recipe, perfect for frozen beef, results in ribs that are super tender with a nice glaze.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 8h5m

Number Of Ingredients 5

3 to 4 lbs. beef short ribs
1/2 cup firmly packed light brown sugar
1/2 cup soy sauce
2 tbsp.​ chili garlic sauce (such as Lee Kum Kee)
1/4 cup water

Steps:

  • Gather the ingredients.
  • Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.
  • Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.

Nutrition Facts : Calories 588 kcal, Carbohydrate 17 g, Cholesterol 177 mg, Fiber 0 g, Protein 42 g, SaturatedFat 18 g, Sodium 1458 mg, Sugar 15 g, Fat 39 g, ServingSize 3 to 4 pounds (4 servings), UnsaturatedFat 0 g

SLOW-COOKER ASIAN SHORT RIBS



Slow-Cooker Asian Short Ribs image

My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
3 tablespoons hoisin sauce
1 tablespoon ground ginger
2 garlic cloves, minced
4 pounds bone-in beef short ribs
Optional: Hot cooked ramen noodles, sesame seeds, julienned green onions and carrots, sliced cucumber, radish, mushrooms and red chili pepper

Steps:

  • In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.

Nutrition Facts : Calories 460 calories, Fat 15g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 1706mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 0 fiber), Protein 27g protein.

CROCK POT ASIAN-STYLE SHORT RIBS



Crock Pot Asian-Style Short Ribs image

Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.

Provided by PalatablePastime

Categories     Meat

Time 8h25m

Yield 3-4 serving(s)

Number Of Ingredients 12

3 lbs short rib of beef (8)
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon ground cayenne pepper
4 tablespoons cooking oil
2 medium carrots, chopped
1 large onion, chopped
1/2 cup soy sauce
1/4 cup dry sherry or 1/4 cup sake
1/4 cup brown sugar
1 teaspoon five-spice powder
1 tablespoon grated fresh ginger

Steps:

  • Place flour, black pepper, and cayenne pepper in a plastic bag.
  • Dredge ribs in flour mixture.
  • Brown ribs in oil in a large skillet.
  • Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
  • Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
  • Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
  • Discard cooking liquid and vegetables.
  • Serve meat with rice.

SLOW COOKER ASIAN SHORT RIBS



Slow Cooker Asian Short Ribs image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 6

Number Of Ingredients 14

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

  • Season short ribs with salt and pepper on both sides.
  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g

SLOW COOKER ASIAN BBQ RIBS



Slow Cooker Asian BBQ Ribs image

Who knew that you could make fall-off-the bone ribs in a slow cooker? They are awesome, especially slathered with this tangy Asian BBQ sauce. Let them cook for several hours, then throw them on the grill or under the broiler to finish them off.

Provided by Kelsey Nixon

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup sesame oil
2 tablespoons chopped fresh ginger
4 cloves garlic, chopped
1 bunch green onions, white and green parts, chopped
1 cup brown sugar
1/2 cup chili sauce
1/2 cup low-sodium soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
2 large racks pork baby back ribs (4 to 5 pounds)
Salt and pepper
1 tablespoon cornstarch

Steps:

  • Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
  • Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS



Make-Ahead Slow-Cooker Asian Beef Short Ribs image

These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20h45m

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
3 lb beef short ribs, cut into individual ribs
1/3 cup soy sauce
1/3 cup packed brown sugar
1/3 cup hoisin sauce
1/3 cup chili garlic sauce
2 tablespoons Dijon mustard
1 bulb garlic, cloves peeled
2-inch piece of gingerroot, peeled and roughly chopped
1/2 cup rice vinegar
1/4 cup granulated sugar
2 teaspoons soy sauce
1 English (hothouse) cucumber, halved crosswise, shaved with vegetable peeler down to seeds
3 carrots, peeled, then shaved with vegetable peeler
4 cups hot cooked white rice
1/2 cup chopped fresh cilantro leaves, if desired
1/2 cup thinly sliced green onions, if desired
8 lime wedges, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
  • Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
  • Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
  • Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
  • Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
  • Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
  • Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g

ASIAN SLOW-COOKED SHORT RIBS



Asian Slow-Cooked Short Ribs image

After a long day of sledding, the aroma of these beautiful short ribs says welcome home. Warm and comforting, they make a worthy low-maintenance dinner. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 12

1 can (28 ounces) stewed tomatoes
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili garlic sauce
2 bay leaves
1 teaspoon pepper
1/2 teaspoon salt
8 bone-in beef short ribs (about 4 pounds)
Hot cooked rice, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Add short ribs; cook, covered, on low until meat is tender, 6-8 hours. Discard bay leaves. If desired, serve with rice.

Nutrition Facts : Calories 466 calories, Fat 21g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 1338mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 39g protein.

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS



Slow Cooker Short Ribs With Chinese Flavors image

Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield 4 servings

Number Of Ingredients 11

8 short ribs, about 3 pounds
1/2 cup soy sauce
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Salt
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish

Steps:

  • Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
  • If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams

SWEET ASIAN SHORT RIBS



Sweet Asian Short Ribs image

This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.

Provided by Gun Range Diva

Categories     World Cuisine Recipes     Asian

Time 6h5m

Yield 4

Number Of Ingredients 15

4 pounds beef short ribs
salt and ground black pepper to taste
1 cup water
½ cup loquat preserves
½ cup sweet chili sauce
¼ cup low-sodium soy sauce
¼ cup low-sodium Worcestershire sauce
¼ cup seasoned rice wine vinegar
¼ cup honey
1 envelope onion soup mix
¼ teaspoon red pepper flakes
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon ground cinnamon
⅛ teaspoon ground ginger

Steps:

  • Place short ribs in the crock of a slow cooker; season with salt and pepper.
  • Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
  • Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Nutrition Facts : Calories 1180.3 calories, Carbohydrate 64 g, Cholesterol 186.4 mg, Fat 83.6 g, Fiber 1.9 g, Protein 44.3 g, SaturatedFat 35.3 g, Sodium 1631.2 mg, Sugar 53 g

CROCK POT CHINESE STYLE RIBS



Crock Pot Chinese Style Ribs image

Make and share this Crock Pot Chinese Style Ribs recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 10h10m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup soy sauce
1 garlic clove, crushed
1/4 cup orange marmalade
4 lbs country-style spareribs
2 tablespoons ketchup

Steps:

  • Combine soy sauce, marmalade, ketchup, and garlic.
  • Brush on both sides of the ribs.
  • Place in a crock- pot.
  • Pour remaining sauce over all.
  • Cover and cook on low for 8 to 10 hours.

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