Simple, easy, and full of flavor- these Honey Soy Slow Cooker or Dutch Oven Asian Country Ribs are a good dish the whole family will love!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Honey Soy Slow Cooker or Dutch Oven Asian Country Ribs

We love slightly sweet, sometimes spicy, deliciously garlic flavored asian-inspired dishes. They are straightforward, quick, and can be pretty healthy when you add lots of fresh vegetables and skip the overly fried and breaded Americanized stuff – and it is deceptively easy to build rich, complex flavors.

Our husband isn't a huge fan of slightly sweet meats, or soy sauce-based dishes in general, so we always have a hard time getting some of the meals we are craving without him silently rolling his eyes… until now! When we made these dutch oven honey soy country ribs the first time, he was a bit skeptical.

How to make Honey Soy Asian Country Ribs

First assemble the following ingredients:

Grapeseed oil – you can use any high smoke point oil for this.
Country stye ribs – you want to use bone-in ribs if you can since the bone gives some extra flavor.
Onion, Shallots, and Bell Pepper – these veggies hold up well to cooking for a long time and won't make the sauce thicker or mushy. They also add a needed sweetness and meatiness to the sauce.
Garlic – garlic has an earthy pungency that you can't get any other way, use fresh minced or pressed garlic.
Soy sauce – soy sauce has a complex savory flavor that you need for an Asian sauce.
Rice wine vinegar – vinegar will give you a sharpness you need to counterbalance the soy sauce and honey.
Dry white wine – dry white wine is a great way to deglaze the plan when you are done sautéing the vegetables and get some tartness from the wine.
Honey – honey's sweetness will help counterbalance the intensity of the asian sauces.
Beef stock – beef stock helps thin the sauce and enhance the flavor of the ribs.
Green onions and sesame seeds – these optional garnishes add some freshness and texture to the ribs right at the end.

Once you have assembled the ingredients use the following method

Sear Ribs and Vegetables. In your Dutch oven or a heavy duty pan heat oil over high heat and sear the ribs. Set them aside. Add the onions, shallots, garlic, and pepper to the pan. Stir until vegetables are browned and soft. Deglaze the pan with the dry white wine.

For Dutch Oven. Add the ribs back to the Dutch oven, add the soy sauce, honey, rice wine vinegar, and stock. You can add some red chili paste if you want it a little spicy. Put lid on the pot and bake at 300 degrees for two and a half hours or until the rib meat is falling off the bone.

If Using Slow Cooker. Add the deglazed vegetables, ribs, soy sauce, honey, rice wine vinegar, and stock to the slow cooker and set on high for 4 hours or low for 6-8 hours.

Serve. Discard bones and any cartilage and enjoy with vegetables or over rice topped with sesame seeds and green onions.

Kitchen notes

Turn up the heat. Adjust the heat using a little red chili paste.

Try the sauce elsewhere. If you love the flavor of these ribs try making Honey Soy Slow Cooker Chicken Wings since they have a similar sauce.

Brown the meat and veggies. We know we will have a few people ask- yes you *could* toss all the ingredients in the slow cooker or dutch oven and set it to forget it— but we highly recommend browning the meat and veggies first.

Create caramelization. An awesome way to develop richer, meatier flavors – and bring out subtle sweetness in the meat and veggies is by adding a touch of caramelization. Make sure you cook those vegetables until they are browned to get that added flavor.

A few answers

How do you keep leftovers?

We keep leftovers in an airtight container in the refrigerator for 4-5 days.

Does this freeze well?

Yes! This is one of our favorite frozen meals. Its best to cook it, let it cool completely, then freeze it in an airtight container. mark what it is and when you made it since it will keep in a deep freezer for 4-6 months.

What gluten or carb free options can we serve this with?

We love to enjoy this over some cauliflower riceits carb free and gluten free, plus tasty!

Other good Asian Dishes

If you love these ribs try out our other favorite Asian dinners and lunches!

Honey Soy Slow Cooker or Dutch Oven Asian Country Ribs Recipe

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Ingredients

2 tbsp grapeseed or other high-heat neutral oil
2 country stye ribs, bone-in (around 2 pounds without bone, or 3 1/2 pounds total package weight with bone)
1 large onion, diced
2 large shallots, diced
1 large bell pepper, red, diced
8 cloves garlic, diced
¼ cup dry white wine
½ cup soy sauce
¼ cup rice wine vinegar
2 teaspoons honey
½ cup beef stock
Diced green onions and sesame seeds, to garnish

Method

If using dutch oven, preheat oven to 300 degrees.
In a large heavy pan (or dutch oven if you will be cooking in it), heat oil on medium high, until shimmery.
Add ribs to pan and sear to brown meat on all sides.
Remove ribs and set aside.
Add onions, shallots, bell pepper, and garlic to pan.
Stir occasionally and cook vegetables until browned and soft. Add the dry white wine to the vegetables to deglaze the pan and cook an additional minute.
If using dutch oven, add short ribs back to pan and mix in the soy sauce, honey, rice vinegar, and stock. Stir to combine, cover with the lid and bake in the oven for 2 1/2 hours.
If using slow cooker add the deglazed vegetables, seared country ribs, soy sauce, honey, rice vinegar, and stock to the cooker and stir to combine. Cook on high heat for 4 hours low heat for 6-8 hours.
When meat is falling off the bone and has reached 165 degrees F the ribs are done.
Remove meat from dutch oven or slow cooker, discard any bones. Return the loose meat to the pan and toss in the sauce.
Garnish with sesame seeds and green onions. Serve with vegetables, rice, or mix into a bowl-style meal.