Slow Cooker Sweet & Spicy Thai Ribs are a delicious, fall of-the-bone meal that’s perfect for tailgating! 

Football season is here! 

If you ever need to find me on a fall Saturday ….you can find me wearing my basic fall sweater, sipping a pumpkin beer in our living room, cheering on my beloved Wildcats, and eating all the football foods.

Since we can’t make it back to Manhattan, Kansas every weekend to watch the game live and enjoy tailgating with family. I decided to create the feel of our own tailgate situation by making these Slow Cooker Sweet & Spicy Thai Ribs right at home.

Ribs are one of the four main food groups when it comes to tailgating. In case you’re wondering what the other three are…..wings, burgers, and nachos. Right? Right.

Slow Cooker Sweet & Spicy Thai Ribs

What’s in these Sweet & Spicy Thai Ribs?

The sweet & spicy Thai sauce is made up of only a few ingredients: Red curry paste, chili garlic sauce, fresh grated ginger, and garlic. Mix all these together and slather them on top of the pork ribs.

How to Cook Ribs in a Slow Cooker:

In this recipe I am providing depending on the results you are looking for:

LOW: 7 hours / HIGH: 3 hours – Ribs that are soft but stay on the bone
LOW 10 hours / HIGH: 4 to 5 hours – Ribs are tender, fall apart in your hands

Once you’ve got your cooking time decided, simply place the ribs in the bottom of a 6-qt slow cooker, pour the Thai sauce all over to evenly coat, set the slow cooker, and let the magic happen. Once the ribs are done cooking I definitely recommend placing them under the broiler for a few minutes to get the tops crispy! 

Important Tip: Remove the Membrane From the Ribs

Before cooking, I would recommend removing the membrane from the back of the ribs. It allows the sauce to absorb into the ribs better. Take a knife and slide it under the membrane. Lift the membrane away from the bone and using a paper towel grab a hold of the edge and pull it away. 

Can I make these in the oven? 

Yes!  Instead of placing the prepared ribs into the slow cooker you will place them on a large baking sheet and cover with foil. Cook at 300 degrees for about 21/2 to 3 hours. During the last few minutes turn on the broiler, remove foil, and broil the tops for a few minutes! So good! 

Slow Cooker Sweet & Spicy Thai Ribs

What kind of ribs do you buy? 

Any kind you find at the grocery store. Obviously St. Louis style cuts will be the easiest to find. BUT! Ask your local butcher for his recommendation. Since we smoke a lot of ribs we’ve been going down to our local barbecue store and purchasing frozen meat. The quality is way better, but again it’s not a must.

Alright, who’s ready for some football?!

More Slow Cooker Recipes to Enjoy: 

Slow Cooker Sweet & Spicy Thai Ribs


  • 2 tbsp red curry paste
  • 2 tbsp chili garlic sauce
  • 2 tbsp grated ginger
  • 2 garlic cloves, grated
  • 3 lbs St. Louis Style ribs
  • salt and pepper to taste
  • 1/3 cup beef stock


  1. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
  2. Remove the membrane from the ribs if desired.
  3. In a small bowl combine the curry paste, chili garlic sauce, ginger, and garlic. If the mixture seems thick add some olive oil to the sauce to make it easier to rub on the ribs.
  4. Place the ribs into the slow cooker. If you need to cut the ribs into thirds to make them fit better totally okay! Season the ribs with salt and pepper. Take the Thai sauce and rub it all over the ribs. Pour the beef stock into the bottom of the slow cooker and set on low for at least 9 hours or on high for 4 hours.
  5. Once the ribs are cooked, remove them from the slow cooker and place them on baking sheet. Turn on the broiler Take some of the juices from the bottom of the slow cooker and baste the tops of the ribs. Place the ribs under the broiler for a few minutes or until you get crispy edges. Enjoy!
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Slow Cooker Sweet & Spicy Thai Ribs

“In summary, Slow Cooker Sweet & Spicy Thai Ribs offer an unforgettable fusion of flavors. Elevate your taste buds and savor the delightful blend of sweetness and heat in every bite.”