This recipe for Slow Cooker Sticky Korean Ribs is incredible! I’m addicted to the thick, rich, sticky sauce. It’s one of the best slow cooker recipes of all time.
Before I get started, pin this recipe right now! Seriously. Go do it. I’ll wait.
This is the BEST slow cooker recipe of all time.
Let me start out by saying that I have become obsessed with Korean food. The flavors are unbelievable.
One of my favorite Korean recipes is Bulgogi – it’s basically a beef stir fry recipe but on steriods. A friend of mine made it for me a few years ago and I have been hooked on Korean food ever since.
All of these recipes are packed with so much flavor and all of them are easy to make.
Now, let me tell you about these ribs. The shining star of this recipe is the sticky sauce.
You could slather this stuff on a flip flop and it would be incredible.
I used baby back ribs for this recipe, but you could easily use regular spare ribs.
The recipe starts with a simple rub. You can do this part up to 24 hours before you cook them. Do it the night before and save yourself some time in the morning.
Same goes for the sauce. Mix it up the night before and you’ll be all set in the morning.
These are definitely a keeper in my book! It definitely is the BEST slow cooker recipe of all time!
Be sure to check out these best slow cooker recipes of all time and my slow cooker tips and tricks.
My Favorite Slow Cooker Items
- My favorite slow cooker
- My favorite casserole slow cooker
- Disposable slow cooker liners (I can’t live without these!)
- Slow cooker travel bag
- Slow Cooker Essentials
My Favorite Slow Cooker Cookbooks
- Slow Cooker Revolution
- Fix It and Forget It Big Cookbook
- The Magical Slow Cooker: Recipes for Busy Moms
More Recipes You Might Like
Looking for more? Check out all of the best slow cooker recipes on It Is a Keeper.
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Slow Cooker Sticky Korean Ribs
- 2 racks baby back ribs
- 1/2 cup brown sugar
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 2 tablespoons garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1 tablespoon salt
- 1 tablespoon fresh ginger - grated
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 6 cloves garlic - minced
- 2 tablespoons sweet chili sauce
- 1/3 cup balsamic vinegar
- 1/3 cup rice wine vinegar
- 2/3 cups low-sodium soy sauce
- 2/3 cups honey
- 1 teaspoon gochujang - Korean chili paste
- 1 tablespoon cornstarch
- 1 tablespoon water
- Mix together rub ingredients.
- Spread rub evenly over both sides of rib racks.
- Stand ribs on their side and wrap around the sides of the slow cooker.
- Mix together sauce ingredients, leaving out the cornstarch, water and gochujang.
- Pour 1 cup of of the sauce into the slow cooker.
- Cover and cook on low for 8 hours or until ribs are tender.
- Meanwhile, pour remaining sauce into a sauce pan; bring to a boil.
- Add gochujang to sauce pan.
- Mix together the cornstarch and water.
- Pour cornstarch mixture into the boiling sauce.
- Reduce heat to medium and simmer until sauce thickens.
- When ribs are done, preheat the broiler.
- Place ribs on a foiled lined baking sheet and broil until they start to sizzle.
- Brush on a thick layer of the sauce and broil again until sticky.
- Serve remaining on the side for dipping.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.