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Sweet and Sour Ribs (Slow Cooker)

These sweet and sour ribs are so tender, the pork falls off the bone! Make this simple crockpot recipe for deliciously tangy sticky ribs!
Prep Time5 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 15 mins
Servings: 4
Calories: 593kcal
Author: Kevin

Ingredients

  • 3 lbs babyback ribs

Dry Rub

  • 3 teaspoon garlic powder
  • 2 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • ¼ teaspoon Chinese Five Spice

Basting Sauce

  • ½ cup apricot jam
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 2 tablespoon Gochujang paste
  • ¼ cup rice vinegar (See Note 1)
  • cilantro for garnish chopped

Instructions

  • In a small bowl whisk together the garlic, ginger, salt, white pepper and Chinese Five Spice powder. Reserve 1 teaspoon of the dry rub for the wet basting sauce.
  • In another bowl whisk together the jam, catsup, soy sauce, Gochujang paste, vinegar and teaspoon of reserved dry rub spices. Set aside.
  • Keep the membrane on the back of the ribs so they hold together while in the slow cooker. Rub the dry rub on both sides of the ribs.
  • Coat the inside of a slow cooker with cooking spray and arrange ribs along sides and bottom, meaty side facing down. Cook on High for 4 hours.
  • Carefully remove ribs from slow cooker and with a sharp knife pull off and remove back membrane on ribs. Place meaty side up on a wire rack in a lined baking sheet sprayed with cooking spray. Brush with sauce and broil 5 minutes. Baste and continue to broil another 5 minutes. Serve with remaining sauce and chopped cilantro as garnish.

Notes

  1. Apple cider, red or white wine vinegar may be substituted for the rice vinegar, but add ¼ teaspoon of sugar to the sauce mixture as well if substituting.

Nutrition

Calories: 593kcal | Carbohydrates: 27g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1728mg | Potassium: 675mg | Fiber: 1g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 3mg