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Slow-Cooker Asian-Style Beef Back Ribs Recipe

Slow Cooker Asian Beef Back RibsHello from Thailand! What a week it’s been — visiting my parents in Korea and traveling to Japan felt like a dream, with daily hot springs and stunning fall foliage. I’m relaxed and happy, and surprisingly haven’t had major digestive issues. I’ve learned to navigate Korean cuisine easily, and in Japan I tried a bit of everything while avoiding dishes drenched in soy sauce or heavily glutenous breads.

Aomori, the small farm town where I stayed in Japan, served fresh, local, and organic food — simple and delicious. I also revisited Seoraksan in South Korea, a mountain range I visited often as a child; returning there was wonderful. Now we’re in Thailand where it’s sweltering hot but the food has been incredible. I may share a travel recap or photo diary when I return — stay tuned.

To reflect the flavors of this trip, today’s recipe is an Asian-inspired slow cooker dish using beef back ribs.

Slow Cooker Asian Beef Back RibsI made this when I found grass-fed beef back ribs at the farmers market. I hadn’t cooked them before, so I used the slow cooker — it’s reliable and produces tender, fall-off-the-bone results. The ribs absorb the aromatic Asian spices and herbs beautifully, delivering rich, comforting flavor.

Slow Cooker Asian Beef Back RibsSlow Cooker Asian Beef Back Ribs

Slow Cooker Asian Beef Back Ribs

Prep:
10 minutes
Cook:
9 hours
Total:
9 hours 10 minutes
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Ingredients

  • 4 lb bone-in beef back ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • 1 onion, quartered
  • 4 green onions, chopped
  • 10 cloves garlic
  • 2 inch piece fresh ginger
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 6 tbsp coconut aminos or tamari sauce
  • 2 tbsp fish sauce
  • 1 tbsp maple syrup (omit for sugar detox)

Instructions

  • Cut and separate the beef back ribs into portions.
  • Place the ribs in the slow cooker and season generously with salt and pepper on all sides.
  • Add the remaining ingredients to a food processor.
  • Blend until you have a thick, cohesive sauce.
  • Pour the sauce over the ribs, coating them evenly.
  • Let the ribs sit at room temperature for about 2 hours to absorb the flavors.
  • Set the slow cooker to low and cook for 7–8 hours, or until the ribs are tender and the meat falls easily from the bones.




Tried this recipe?
Leave a comment below or tag @whatgreatgrandmaate!

Paleo Gluten Free Slow Cooker Asian Beef Back Ribs