Easy Crockpot Mongolian Country-Style Ribs Tips, FAQ & printable recipe

Tips for success

To achieve a deeper, more caramelized finish, you can transfer the cooked ribs to a baking sheet and broil them for 2-3 minutes after the slow cooking process is complete. Keep a close eye on them to prevent the sugar in the glaze from burning. This extra step adds a pleasant texture and a slightly smoky note that pairs beautifully with the ginger and soy flavors.

If you find the sauce is too thin at the end of the cooking time, you can remove the lid for the final 30 minutes of cooking to allow some liquid to evaporate.

Alternatively, you can carefully remove the ribs and whisk a small amount of cornstarch slurry into the remaining liquid, heating it until it thickens into a rich, glossy coating before pouring it back over the meat.

Variations

• Spicy Mongolian Ribs: Add one tablespoon of chili garlic sauce or a teaspoon of red pepper flakes to the soy sauce mixture before pouring it over the ribs for a noticeable kick of heat.
• Citrus Infused Ribs: Incorporate the zest of one orange into the sauce mixture to add a bright, citrusy top note that cuts through the richness of the pork and enhances the ginger.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months.

Reheat

Reheat gently in a saucepan over medium-low heat until warmed through, adding a splash of water if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the meat is cooled to room temperature within 2 hours of cooking before placing it in the fridge. For longer storage, the ribs can be frozen for up to 2 months. Thaw the frozen ribs in the refrigerator overnight before reheating them gently on the stovetop or in the microwave.

This dish is perfect for making ahead as the flavors continue to develop while stored in the refrigerator.

You can assemble the raw ingredients in the slow cooker insert, keep it covered in the fridge overnight, and simply place it in the slow cooker base in the morning to start the cooking process. This makes it an ideal choice for busy households needing a ready-to-go meal.

Serving ideas

Serve these ribs over a bed of steamed white rice or jasmine rice to soak up the delicious, savory glaze.

A side of stir-fried bok choy or steamed broccoli provides a nice contrast in texture and color, rounding out the meal with fresh, vibrant vegetables that complement the richness of the pork. For a more casual meal, these ribs also work well alongside a cold cucumber salad or pickled vegetables.

Garnish each serving with an extra sprinkle of fresh, thinly sliced green onions to add a bright, sharp crunch. You can also offer a side of chili garlic sauce or toasted sesame seeds for guests to customize their plates.

The combination of the tender, glazed meat and the fresh, crisp garnishes creates a balanced and satisfying dining experience that is both simple and sophisticated for any occasion.

Frequently asked questions

Recipe card

Easy Crockpot Mongolian Country-Style Ribs

Prep 5 minCook 8 hRest 5 minTotal 8 h 10 minServes 4

Ingredients

• 2 lb boneless country-style pork ribs
• 1/2 cup sliced green onions
• 1/2 cup brown sugar
• 1 tbsp fresh ginger, grated
• 3/4 cup garlic soy sauce

Instructions

1. Place the boneless country-style pork ribs into the slow cooker basin, arranging them in an even layer to ensure consistent cooking throughout the process.
2. Sprinkle the sliced green onions, brown sugar, and grated ginger over the ribs. Pour the garlic soy sauce evenly over the top to coat the meat thoroughly.
3. Cover and cook on low for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Allow the meat to rest for 5 minutes before serving.

Contains: gluten, soy

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

22 g

Fat

24 g

Fiber

0.5 g

Sugar

18 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.