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Asian-style baby back ribs

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Easy but takes some time

From crockpot to grill or oven

These succulent baby back ribs could not be easier to make. They slow cook in a crock pot for three hours, then you glaze them and finish them up in the oven or on the grill. You can slow cook the ribs and make the glaze a day in advance. The active preparation and cooking time is about 30 minutes.

Serving size

I plan about 1 pound of ribs per person. This sounds like a ridiculous amount of ribs, but most of the ribs are bone and not edible. These ribs are lips-smacking, finger-licking good, so if you are fortunate enough to have leftovers, they will not go to waste. Someone will be more than happy to eat them the next day.


The amount of ribs you make using this method is limited by the size of your crockpot. I use a 6-quart Cuisinart slow-cooker, which comfortably fits up to 7 pounds of ribs. Alternatively, you could slow cook the ribs in a 225 degree oven if you don't have a crock pot or you are cooking a lot of ribs.

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The happy sauce

These are happy ribs. Any recipe with a quarter cup of bourbon in the sauce is by definition happy. Most of the alcohol burns off, but the spicy, woodsy bourbon flavor enhances the sauce. When making the glaze watch the pan closely as it can boil over very easily.

Garnish with toasted sesame seeds and green onion curls

I learned how to make green onion curls from Jaden at Steamy Kitchen. It is a great garnish that gives the ribs a professional and appealing touch. I think you will find many uses for these curly green onions. Thank you Jaden!


Asian-style baby back ribs

Lip-smacking, finger-licking Asian-style ribs are started in a crockpot and slow-cooked for several hours. Finish them in the oven or on the grill. They take less than 30 minutes of actual prep and cooking time.

  • Author: Something New For Dinner
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 4 -6 servings 1x


  • 45 pounds baby back ribs
  • 1.5 cups orange juice, divided
  • 1/4 cup bourbon
  • 2 T hoisin sauce
  • 1/4 cup honey
  • 1 T soy sauce
  • 1 T Asian fish sauce
  • 1 t Chili garlic sauce
  • 1 t toasted sesame seed oil
  • 1 t grated ginger
  • 3 T toasted sesame seeds
  • 3 green onions


  1. Generously season the ribs on all sides with salt and pepper. Put the ribs in the the crockpot and pour 1 cup of orange juice over the ribs. Turn the crockpot on high for 30 minutes and then reduce to low for another 3 hours. Can be made 1 day ahead.
  2. Pour remaining 1/2 cup of orange juice in a saucepan along with next 8 ingredients. Bring to a boil and reduce heat. Cook 1 – 2 minutes, taking care that the mixture does not boil over. Can be made 1 day ahead.
  3. About 15 minutes before you finish the ribs, cut the green parts off of 3 green onions. Cut the green part of the onions in thin 2-3″ pieces and julienne these pieces into thin strips. Place the julienned pieces in an ice bath and let them sit for about 5-10 minutes until they curl up. Remove from the ice bath and dry between paper towels. This step is optional, but it makes an attractive garnish.
  4. Heat the oven to 375 degrees or the grill to medium. Brush all sides of the ribs with the glaze and bake or grill for 10 – 15 minutes, applying glaze every couple of minutes — until the glaze builds up to create a shiny, sticky mahogany colored glaze. I prefer to finish the ribs on the grill because it is easier to frequently baste them on the grill than it is to pull them in and out of the oven. Either method, however, will give you a great glazed rib.
  5. Sprinkle the finished ribs with toasted sesame seeds and green onion curls and serve.

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  1. says:

    The flavor was a good mix of Asian and Classic flavors. My wife is not a big pork fan but she ate these and really enjoyed them. I think the next time I make these I will try to thicken the sauce so it does not need to be applied as much while on the grill. Any suggestions on the best way to do this would be appreciated.

    1. Kim says:

      Good question! If you would like a thicker sauce I suggest you cook the sauce down a few more minutes to thicken. That should do the trick. Let me know how that works for you.

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