Crock‑Pot Asian‑Style Country Ribs with Black Bean Garlic Sauce – 912 Fans Can't Be Wrong
Country ribs are one of the most forgiving cuts of pork. They're fatty, flavorful, and practically beg to be cooked low and slow until they're fall‑apart tender. Add a punchy Asian‑inspired sauce with black bean garlic, ginger, and soy, and you've got a meal that tastes like you spent hours in the kitchen – even though the Crock‑Pot did all the work. This version has been made and loved by 912 home cooks, earning a solid 75% spoonacular score. It's keto‑friendly, dairy‑free, and costs just $2.35 a serving. Forty‑five minutes of total time (mostly hands‑off) gets you four generous portions of sticky, savory, utterly satisfying ribs.
“I've made this recipe at least a dozen times. The black bean garlic sauce gives it this deep, umami flavor that you just don't get from barbecue. My family requests it constantly, and I love that I can throw it together in the morning and forget about it.”
Why These Asian‑Style Ribs Work
Country‑style ribs are actually pork shoulder cut into rib‑like pieces. That means they have the same rich, marbled character as pulled pork but cook faster and are easier to serve. The slow cooker transforms them into butter‑soft meat that practically falls apart when you look at it. The sauce is where the magic happens. Black bean garlic sauce (available in jars at most supermarkets) brings a salty, fermented depth that you can't get from anything else. Soy sauce adds more savory punch, ginger and garlic provide warmth, and a touch of brown sugar (or a keto‑friendly sweetener) balances the saltiness. As the ribs simmer, the sauce reduces slightly and coats every crevice with glossy, intense flavor.
This dish also delivers on nutrition. Each serving packs 39 grams of protein and 58 grams of satisfying fat – perfect for anyone on a ketogenic diet. At 732 calories, it's a substantial meal that will keep you full for hours. Plus, it covers 25% of your daily vitamins and minerals, thanks to the ginger and garlic. The cost is almost unbelievable for meat this good: $2.35 per person.
Ingredients for Asian‑Style Country Ribs
📋 Shopping List – Serves 4
- 3 lbs country‑style pork ribs – Bone‑in or boneless
- ½ cup black bean garlic sauce – Lee Kum Kee is a reliable brand
- ¼ cup low‑sodium soy sauce – Use tamari for gluten‑free
- 2 tablespoons brown sugar – Or keto sweetener like Swerve
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 4 cloves garlic – Minced
- ½ teaspoon red pepper flakes – Optional, for heat
- 2 tablespoons water
- Sliced scallions and sesame seeds – For garnish
All ingredients are naturally dairy‑free. For a gluten‑free version, use tamari and ensure black bean sauce is GF.
Ingredient Notes
Country‑style ribs. These are meaty, fatty, and perfect for slow cooking. If you can't find them, pork shoulder cut into 2‑inch chunks works just as well.
Black bean garlic sauce. This fermented sauce is potent and salty. Don't confuse it with black bean paste – the sauce is thinner and ready to use. A little goes a long way.
Ginger. Fresh ginger is non‑negotiable. Dried ginger won't give you the same bright, spicy warmth. Grate it on a microplane for the best texture.
How to Make Asian‑Style Country Ribs in the Crock‑Pot
1. Make the Sauce
In a small bowl, whisk together the black bean garlic sauce, soy sauce, brown sugar, rice vinegar, ginger, garlic, red pepper flakes (if using), and water. Stir until the sugar dissolves.
2. Layer the Ribs
Place the ribs in a 6‑quart or larger slow cooker. If they're stacked, that's fine – they'll cook down. Pour the sauce evenly over the ribs, turning them to coat as best you can.
3. Cook
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The ribs should be tender enough to pull apart with a fork.
4. Thicken the Sauce (Optional)
Carefully transfer the ribs to a platter and tent with foil. Pour the cooking liquid into a saucepan and skim off excess fat if desired. Bring to a boil over medium‑high heat and simmer until reduced by about half, 5 to 10 minutes. This concentrates the flavor and makes the sauce syrupy.
5. Serve
Spoon the thickened sauce over the ribs. Garnish with sliced scallions and a sprinkle of sesame seeds. Serve with steamed rice, cauliflower rice, or simply on their own.
🔥 Pro Tips for Perfect Slow‑Cooker Ribs
- Trim excess fat? Country ribs are fatty, but that fat keeps them moist. You can trim some, but don't go overboard. Skim the sauce later if you want it leaner.
- Don't lift the lid. Every time you peek, you add 20 minutes to the cooking time. Trust the process.
- Make it a meal. Add sliced bell peppers or onions during the last 30 minutes of cooking for extra vegetables.
- Double the batch. These ribs freeze beautifully. Make a double batch and stash some for a busy night.
Serving Suggestions
These ribs are incredibly versatile. Pair them with:
- Steamed jasmine rice or cauliflower rice. The sauce is meant to be sopped up.
- Quick stir‑fried bok choy or gai lan. A simple veggie side balances the richness.
- Kimchi or quick‑pickled cucumbers. The acidity and spice cut through the fat.
- Steamed bao buns. Shred the ribs and serve in buns with hoisin and scallions for an amazing sandwich.
Recipe Variations
Once you've mastered the classic, try these twists:
- Crock Pot Indonesian Style Country Ribs: Add 2 tablespoons kecap manis (sweet soy sauce) and 1 teaspoon ground coriander. Serve with fried shallots.
- Crock Pot BBQ Country Style Ribs: Swap the Asian sauce for your favorite barbecue sauce and a splash of apple cider vinegar. Classic, crowd‑pleasing.
- Spicy Korean Ribs: Use gochujang (Korean chili paste) instead of black bean sauce, and add a tablespoon of sesame oil. Fiery and delicious.
- Pineapple Asian Ribs: Add ½ cup pineapple chunks during the last hour of cooking. The sweetness balances the saltiness beautifully.
Storage and Leftovers
Leftover ribs keep in the refrigerator for up to 5 days. The sauce will thicken and intensify. Reheat gently on the stovetop or in the microwave. These also freeze like a dream – store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. Shredded leftovers make incredible tacos, rice bowls, or even omelet fillings.
The 75% Spoonacular Score – What It Really Means
A 75% score on Spoonacular is “solid.” The algorithm rewards this recipe for its excellent protein content, keto compatibility, and glowing user feedback – 912 cooks have made it, and most would do it again. It loses a few points for being relatively high in fat (58g), but that fat is what makes it so satisfying. In a world of viral, one‑hit‑wonder recipes, 75% from nearly a thousand real home cooks is a quiet signal that this dish delivers, night after night.
🍖 The Final Verdict
Crock‑Pot Asian‑Style Country Ribs with Black Bean Garlic Sauce is proof that you don't need a grill or a smoker to make incredible ribs. A slow cooker, a handful of pantry ingredients, and a little patience are all it takes. Nearly a thousand people have already discovered this. At $2.35 a serving, you can afford to join them – and you'll wonder why you ever thought ribs were hard.
Filed under: Pork · Ribs · Slow Cooker · Asian · Keto · Dairy‑Free · Budget Meals