25 Reviews

The sauce had a nice mellow flavor and the meat was quite tender. We enjoyed this, but next time we'll cook it on a bit higher setting (meat was borderline rare) and throw in some garlic to give it a boost.

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Literary Mom July 23, 2003

I think this is very tasty and a great surprising twist on short ribs! That is, I really wouldn't think of the Asian style used with short ribs. Very tender and good flavor. Extremely easy to make and had all of the ingredients except the five spice. Now I will search for other recipes to use it with! Thanks for a great and different crock pot recipe!

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Panino July 19, 2003

Very, very tender...in fact the most tender ribs I've ever eaten from a crockpot. Although I was worried that there wasn't enough liquid, the ribs turned out delicious and browned. I used country pork ribs, as I cannot get short beef ribs here, and made half the recipe. Using High heat, ribs were "falling off the bone" tender in under 4 hours. There was very little juice left in the crockpot, but I believe cooking them in so little liquid made them even better than cooking them in lots of liquid. The liquid would make a good basting sauce for the grill. next time I may add even a little more brown sugar. Good recipe!

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BeachGirl July 15, 2003

Terrific ribs. I brought all the ingredients to my brother's lakehouse. Your directions were easy to follow and after I got everything in the crockpot, we got to enjoy our day on the lake. We came back to the most delicious smell and the meat was very tender. I could taste the asian spices but it wasn't too strong. I served with rice, like you suggested. We had a great meal with very little effort. Thanks.

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ratherbeswimmin' July 12, 2003

Followed exactly using the Sake. Fall apart tender.Lots of flavor. I didn`t think it would be enough liquid but it was. I had it in the crock pot in 15 minutes time. Very easy to make and easier to eat.This will be made agian.

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Rita~ July 11, 2003

This was delicious!! I used rice vinegar instead of sherry or sake. Mine was cooked within 5 hours but that may be because my crockpot is a small one. I did not discard the liquid and vegetable. I had them over my rice along with the meat. It was very good that way. I will definitely be making this again. Great recipe...definitely a winner.

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AuntWoofieWoof July 22, 2003

Delicious super-easy short ribs that we served with corn-on-the-cob and salad. I made these as directed except that I subsituted allspice for the five spice powder and 1 tsp of dried ginger to replace the ginger root.

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ellie_ July 05, 2003

I had high hopes for this dish, since all the flavors sounded like ones I like. The meat, however, didn't seem to have absorbed much flavor even after spending the day in the crockpot. I didn't discard the cooking liquid, since that's where the flavor was coming from, and I poured it over the meat and some rice. Easy to make, but I'm afraid I won't be repeating this one.

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ReeLani June 28, 2003

Lovely hint of the Orient flavor. The ribs came out tender and moist. Unless you really love 5 spice be careful not to overdo it - the 1 tsp in this recipe is ample giving flavor but not overpowering - next time I may even cut it back a wee bit. I did not discard the veggies & liquid left after cooking but poured them over my rice - wonderful. I cooked the recipe for 6 1/2 hours on low and turned to warm until I was ready to serve it. Easy tasty recipe Thank-you whomever you are.

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Bergy June 27, 2003

These are truly "melt in your mouth"! We had some fried rice and sauteed bok choy with these and it was a great meal. The ribs were so tender and flavorful. Thank you for sharing this recipe with us.

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mommyoffour March 05, 2012
Crock Pot Asian-Style Short Ribs