Spicy Soy-Ginger Riblets

Spicy Soy-Ginger Riblets
Prep Time:
25 mins
Broil Time:
16 mins
Slow Cook Time:
5 hrs
Total Time:
25 mins


  • Ginger Rub

  • 4 pound pork loin back ribs*

  • 1 14 ounce can beef broth

  • 1 10 ounce jar Asian sweet chili sauce

  • ½ cup finely chopped onion (1 medium)

  • ¼ cup soy sauce

  • 3 tablespoon quick-cooking tapioca, crushed

  • 2 tablespoon rice wine vinegar or white wine vinegar

  • 1 fresh serrano or jalapeño chile pepper, seeded and finely chopped** (optional)

  • 2 teaspoon grated fresh ginger or 1 teaspoon ground ginger

  • 3 garlic, minced

Ginger Rub

  • 1 teaspoon packed brown sugar

  • 1 teaspoon ground ginger

  • ½ teaspoon salt

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon ground cinnamon (optional)

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon ground black pepper


The day before:

  1. Line a 15x10x1-inch baking pan with foil. Sprinkle Ginger Rub evenly over ribs; rub in with your fingers. Cut ribs into single-rib portions. Place ribs in the prepared baking pan. Cover and chill overnight.

  2. For sauce, in a medium bowl combine broth, chili sauce, onion, soy sauce, tapioca, vinegar, chile pepper (if desired), ginger, and garlic. Transfer to a storage container; cover and chill overnight.

Tailgate day:

  1. Preheat broiler. Broil ribs about 4 inches from the heat about 16 minutes or until brown, turning once halfway through broiling. Drain off fat. Transfer ribs to a 5- to 6-quart slow cooker with a car adapter; pour sauce over ribs. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

  2. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep ribs warm on warm-heat setting. Provide moist towelettes when serving.

Ginger Rub

  1. In a small bowl stir together brown sugar, ginger, salt, garlic powder, onion powder, cinnamon (if using), crushed red pepper, and black pepper.


To make eating the ribs easier, have your butcher saw the ribs in half crosswise (across the bone) for smaller rib portions.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Must-have equipment:

5- to 6-quart slow cooker with a car adapterInsulated carrierMoist towelettes

Nutrition Facts (per serving)

262 Calories
18g Fat
8g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 262
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 64mg 21%
Sodium 779mg 34%
Total Carbohydrate 8g 3%
Total Sugars 5g
Protein 14g
Vitamin C 1.2mg 6%
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 219mg 5%
Folate, total 4mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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