Slow Cooker Asian-Style Ribs

Given that we got a huge onion in our Greenling box a few weeks ago and we had plans that evening so I knew I wouldn’t have a ton of time to cook, I thought that a slow-cooker stew was in order. Keep in mind that if you’re using frozen ribs, you’ll probably need to add more cooking time (~1 hour on high or ~2 hours on low).


  • 1 lb. bone-in beef ribs
  • 1/2 c. hoisin sauce
  • 1/3 c. soy sauce
  • 3 Tbsp. rice wine vinegar
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 1″ fresh ginger, grated
  • 2 garlic cloves, minced
  • 1-1/2 c. chicken stock
  • Salt and pepper


  • Add everything to the bottom of the crock pot, veggies and sauce first and the ribs on top. Cook on high for 5 hours or low on 8 hours.

The ribs were a bit fatty, but so flavorful and tender. These ribs were literally falling off the bone. The hoisin sauce (Chinese barbecue sauce) gave it a nice sweetness, while the soy and the rice wine vinegar gave it a good bit of tang.


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