Slow Cooker Sweet Sesame Baby Back Ribs

"I hope you have some wet wipes handy, because you won’t be able to resist diving right into this sticky mess. This recipe uses a few different kinds of sauces for a sweet kick that’ll make these ribs stand out from all the rest." - Essential Slow Cooker Recipes cookbook

Note from BoulderLocavore.com: I used a 7-quart oval slow cooker and 4 pounds of baby back ribs. I found cutting the rib rack in half (refer to photo) worked best to accomodate the amount of ribs. I also rotates the ribs through the cooking once or twice (included in the recipe instructions).

I followed the directions and let the ribs marinate overnight. I felt this amount easily feeds 6 people.

Course Main Course

Cuisine American

Prep Time 2 10

Cook Time 4 20

Total Time 6 30

Servings (1/2 pound serving per person)

Calories 782kcal

Author Toni Dash

Ingredients

2 large Oranges
1/2 cup Soy Sauce or gluten-free Tamari/soy sauce
1/2 cup Hoisin Sauce use gluten-free Hoisin if needed
1/4 cup Honey
1/4 cup bottled Sweet Chili Sauce
3 tablespoons Rice Vinegar
2 tablespoons Toasted Sesame Oil
1 tablespoon Minced Fresh Garlic
4-5 pounds Baby Back Ribs *see summary notes
2 tablespoons Cornstarch
6-7 quart slow cooker

Instructions

Zest and juice 1 of the oranges. Place the zest and juice in a large ziptop plastic bag and add the soy sauce, hoisin sauce, honey, sweet chili sauce, vinegar, sesame oil, and garlic. Mix well and add the baby back ribs (note: rib rack may need to be cut in half; see photo). Close the bag and shake to coat the ribs completely. Marinate in the refrigerator for at least 2 hours or up to overnight.
Spray the insert of a 6-quart slow cooker with cooking spray.
Transfer the ribs and marinade from the bag into the slow cooker. Cover and cook on Low for 6 hours. NOTE: if ribs are not in the sauce, rotate the top ribs to the bottom of the slow cooker 1-2 times during cooking.
Transfer the ribs to a warm platter and put the juices in a small saucepan over medium heat. 5. In a small bowl, combine the cornstarch and 2 tablespoons water to make a smooth paste. Stir the cornstarch slurry into the pot with the juices from the ribs and cook, stirring occasionally, until the sauce thickens.
Cut the ribs into chunks and toss with the sauce. Garnish with the orange zest from the second orange and serve with the orange slices on the side.

Notes

Nutrition