Slow Cooker Sticky Asian Ribs with Sticky Sauce

To make the dry rub, combine light brown sugar, smoked paprika, chili powder, garlic powder, ground black pepper, and salt in a small bowl. Mix well.

Remove the membrane from the baby back pork ribs and massage the dry rub into the ribs on both sides. Place the ribs into a 7-quart slow cooker.

For the sticky sauce, whisk together ground ginger, ground black pepper, onion powder, minced garlic, sweet chili sauce, reduced-sodium soy sauce, balsamic vinegar, light brown sugar, and honey in a medium bowl.

Pour half of the sticky sauce over the ribs in the slow cooker. Reserve the rest of the sauce in the refrigerator.

Cook the ribs on LOW for 6-8 hours until the meat is tender and falls off the bone. Alternatively, cook on HIGH for 4 hours.

Once cooked, remove the ribs from the slow cooker and place them meaty side up on baking sheets lined with lightly greased aluminum foil. Brush some sauce from the slow cooker on top and broil on high for a few minutes until the edges are crisp.

In a medium saucepan over medium-high heat, combine the reserved sticky sauce with a cornstarch and water mixture. Whisk for 3-4 minutes until the sauce thickens.

Remove the sauce from heat and brush it over the ribs. Serve immediately.