Asian Beef Short Ribs for the Crockpot or Slow Cooker

Asian Beef Short Ribs for the Crockpot
Brian Hagiwara / Getty Images
  • 8 hrs 5 mins
  • Prep: 5 mins,
  • Cook: 8 hrs
  • Yield: 3-4 lbs. Short Ribs (4 Servings)
Ratings (4)

Asian flavors give these beef short ribs a sweet-salty flavor that tastes like it came from an authentic Chinese restaurant. But this recipe takes only five minutes to prepare, and then the crockpot does the rest. The best part is the kids will absolutely love these short ribs. Tender and succulent, the meat just falls off the bone.

Don't worry that the ribs will be too spicy. The long, slow cooking process mellows the spices so much that these ribs just taste sweet, with only a hint of spice.

You can even cook these short ribs from a frozen state without thawing. Just turn the slow cooker onto high for an hour, then turn it down to low for the rest of the cooking time. The short ribs will turn out perfectly.

Serve these ribs with topped baked potatoes or mashed potatoes and roasted asparagus

What You'll Need

  • 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

How to Make It

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

Important note: If you are cooking frozen ribs that haven't yet been thawed, simply turn the Crockpot to high for the first hour of cooking. Then turn it down to low, and proceed with the recipe as directed.

Did You Know?

Sriracha hot chili sauce has become extremely popular as of late, seen on restaurant tables and even in school cafeterias all over the country.  It's an amazing condiment, but chili garlic sauce also needs to gets its due.

The chilis in this sauce are more visible, and the sauce is thicker and chunkier with a good dose of garlic that you can definitely taste.  It's spicy and the touch of vinegar definitely lifts and brightens it up.  It can last for at least a year once opened as long as you keep it in the refrigerator.

You can use it in sauces, marinades, soups, stews.  You can blend it into wet rubs and pastes.  It adds a nice little punch to almost any Asian dish, from stir-fries to casseroles.  If your kids are spice-averse, start with small amounts, but sometimes instead of reaching for the Tabasco Sauce or Sriracha (both great choices!), also keep a jar of chili garlic sauce on hand.

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Nutritional Guidelines (per serving)
Calories 1647
Total Fat 120 g
Saturated Fat 52 g
Unsaturated Fat 56 g
Cholesterol 404 mg
Sodium 2,175 mg
Carbohydrates 30 g
Dietary Fiber 0 g
Protein 111 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)