Slow Cooker Asian Ribs

Ingredients:

Ribs:

• Pork back ribs: 3 ½ pounds, fat removed

Dry Rub:

• Dried oregano: 2 teaspoons
• Black pepper: ½ teaspoon
• Salt: 1 teaspoon
• Granulated sugar: 1 tablespoon

Wet Marinade:

• Onion: 1, diced
• Garlic: 4 cloves, minced
• Honey: ¼ cup
• Ketchup: ¼ cup
• Sriracha: 2 teaspoons
• Coarse whole grain mustard: 1 tablespoon
• Soy sauce: 1 tablespoon
• Hoisin sauce: 1 tablespoon

Instructions:

1. Prepare the Ribs: Cut the ribs into smaller portions, about two bones per portion.
2. Apply Dry Rub: Mix the dry rub ingredients (oregano, black pepper, salt, and sugar) together in a small bowl. Rub the mixture evenly over all sides of the rib portions.
3. Add to Slow Cooker: Place the seasoned rib portions into a 6-quart slow cooker.
4. Prepare Wet Marinade: In a separate bowl, combine the wet marinade ingredients (onion, garlic, honey, ketchup, sriracha, mustard, soy sauce, and hoisin sauce). Mix well.
5. Cook the Ribs: Pour the wet marinade over the ribs in the slow cooker. Cover and cook on high for 3 ½ hours or on low for 6-7 hours, until the ribs are tender and falling off the bone.
6. Optional Finishing Step: For a more finished appearance and texture, you can broil the ribs in the oven until they darken and the marinade caramelizes, giving them a nice, sticky glaze.

Notes:

• Broiling the ribs before serving will enhance their flavor and give them a more appealing texture.

This recipe should yield tender, flavorful ribs with a perfect balance of sweetness, tanginess, and a little bit of heat. Enjoy your meal!