Recipe: Slow Cooker Asian Short Ribs

For the first time ever I decided to experiment with 5-spice powder in this Asian short ribs recipe. And what better way to incorporate this flavor than in the slow cooker?! In case you haven’t heard me say it before – I LOVE making everything from soups to stocks to beans to dinners in my crock pot.

Preparing a delicious and nutritious meal in advance that is ready and waiting for you at dinner time, keeps your house smelling amazing all day long, and usually requires minimal cleanup after eating? I am sold. Especially on those nights when the kids have early evening extracurricular activities. Slow cooker dinners are the way to go in my opinion!

Another great thing about this recipe is that, for those who have an allergy or sensitivity, it does not contain any gluten or dairy (as long as a gluten-free soy sauce is used). You could also just omit (or replace) the soy sauce topping if someone in your family can’t eat soy. Oh, and while we are on the topic, there are no nuts in this recipe either. So there you go…this is officially an allergy-friendly dish that everyone can enjoy together!

Slow Cooker Asian Short Ribs from 100 Days of Real Food #slowcooker #shortribs


4.9 from 13 reviews
Slow Cooker Asian Short Ribs (with Soy Sauce Glaze)
Serves: 3-4
  • 1 ½ teaspoons 5-spice powder (a mixed spice found in the baking aisle of the supermarket)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 onion, peeled and quartered
  • 5 garlic cloves, mashed
  • 3 pounds beef short ribs, preferably grass-fed
  • Recommended side items: Brown rice noodles and bok choy
  • Special equipment needed: Slow cooker
Soy Sauce Glaze
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  1. In a small bowl, combine the 5-spice powder, paprika, salt, and pepper.
  2. Place the onion and garlic in the bottom of the slow cooker.
  3. Put the ribs on top of the onion and coat them evenly with the spice mixture. Keeping the ribs on top of the onions helps to keep them out of the juices and fat that will collect at the bottom during cooking.
  4. Turn slow cooker onto LOW and cook for 9 to 10 hours. (No need to add any water or liquid before starting.)
  5. Just before serving the ribs, combine the soy sauce and honey in a small pot on the stove. Bring to a light boil and simmer for 5 minutes.
  6. Carefully transfer the ribs to a serving platter (on top of the brown rice noodles and bok choy if using – as pictured above) and pour the sauce over the top of the entire dish. Enjoy!
*To make this recipe gluten-free, use gluten-free soy sauce.

We recommend organic ingredients when feasible.



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  • Comments

    1. Leigh |

      Cooking this for a Chinese New Year party. 2 questions. Is this cooked as one layer in the crockpot or can I put a few layers on top of each other. I have 20 ribs to do. Can I freeze these?

      • Amy Taylor (comment moderator) |

        Hi there. Sure, you can freeze them.

    2. Sarah C |

      We made the Asian short ribs for dinner tonight with steamed broccoli. This is dinner party worthy, AND, my 4 and 6 yo devoured it!

    3. Denise M. |

      Wow Wow Wow! We had these Asian Ribs last night and my husband won’t stop talking about them. They were wonderful! We bought the grass fed beef ribs from Whole Foods. They cost a fortune but it was worth it! I used the recipe for Udon Noodles with Bok Choy that Amy Taylor (comment moderator) put the link on 10/7/14 in the comments. It went perfectly with the Asian ribs. I also quartered 2 onions instead of one to make sure the ribs were elevated off the bottom of the crock pot. This recipe is a keeper. Can’t wait to have my kids over to try this. Thanks!

    4. Ali |

      Are there nutritional values listed for any of these recipes?

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