Slow Cooker Asian-Style Ribs with Sesame-Citrus Sprinkle

Slow Cooker Asian-Style Ribs with Sesame-Citrus Sprinkle is a delicious and easy meal to make during the week! Slow-cooked baby back ribs glazed with a soy-reduced marinade and then topped with a sesame-citrus sprinkle. This meal will be a new go-to in your summer dinner rotation!

Happy Friday, friends!

Is it just me, or did this week fly by? Geez. It felt like we only had a hot minute to celebrate the Fourth of July. And by the way, is there a way to vote so next year America’s birthday will not fall on a random Tuesday? Seriously, it just messes with the flow. Ya, feel me?

Anyway, I hope you had a wonderful holiday week. We are back from Steamboat and trying to play catch up from being gone. YOU GUYS! Our garden is crushing it right now. Spaghetti squash is crawling all over the place, green peas are making an appearance, and get ready because there is going to be a lot of tomato porn coming your way soon!

Since it’s Friday, what are your plans for the weekend? Relaxing? Eating gobs of ice cream to cool off with all of this nasty heat. Don’t get me wrong, I love summer, but when it’s 85 degrees at 9:37 in the morning, I will go Wayne Brady on a trucker.

In case your dinner plans are wide open this weekend, I must recommend. Wait. Totally effing recommend making these Slow Cooker Asian-Style Ribs with Sesame-Citrus Sprinkle. Basically there are three steps to making these ribs a reality: 1) throw ingredients in a slow cooker, 2) make a glaze, and 3) mix together the sprinkle mixture. Do all of this as you pour a glass of rosé and you will look like Friday superhero.

Word up.

Print Recipe

Slow Cooker Asian-Style Ribs with Sesame-Citrus Sprinkle

Yield: Serves 4

Prep Time: 40 minutes

Cook Time: 4 hours

Ingredients:

for the ribs:

2 lbs baby back ribs

2/3 cup brown sugar, divided

2/3 cup mirin, divided

2/3 cup soy sauce, divided

1/2 cup unseasoned rice vinegar, divided

1 1/4 cups beef stock

for the sesame-citrus sprinkle:

3 tbsp toasted white or black sesame seeds

2 tbsp thinly sliced scallions

1 1/2 tsp red pepper flakes

1 tsp grated lemon zest

salt and pepper to taste

Directions:

for the ribs:

In a slow cooker, add 1/3 cup brown sugar, 1/3 cup mirin, 1/3 cup soy sauce, 1/4 cup unseasoned rice vinegar, and beef stock. Stir to combine. Next, add the ribs into the slow cooker.  Set the slow cooker on high for 4 hours or on low for 8 hours. Once cooked, remove the ribs from the slow cooker using a pair of tongs and place them on a cutting board.

In a medium saucepan add the remaining 1/3 cup brown sugar, 1/3 cup mirin, 1/3 cup soy sauce, and 1/4 cup unseasoned rice. Stir to combine. Bring the mixture to a slight boil over medium-high heat and then reduce the temperature to medium-low until thicken about 10 minutes.

Slice the ribs into single ribs and place on a serving plate. Take some of the glaze and brush it on top of the ribs. Garnish the tops of the ribs with the sesame-citrus sprinkle. Enjoy!

for the sesame-citrus sprinkle:

In a medium bowl combine all the ingredients. Adding more salt and pepper as desired. Set aside until ready to garnish ribs.

adapted from Bon Appetit

All images and text ©Lauren Grier for The Curious Plate

In conclusion, these Asian-style ribs, cooked low and slow with a delightful sesame-citrus sprinkle, are a mouthwatering journey of flavors that will leave your taste buds craving more.