I almost bailed. I almost didn’t post these slow cooker Vietnamese ribs. To be truthful, they stunk up the house. Seriously. There’s tons of fish sauce in them, and if you’ve used fish sauce before you know it stinks. And then some. But, here’s the crazy part: they’re crazy delicious. That surprised the heck out of me.
That fishy smell disappeared and left me with a rack of completely fall-off-the-bone ribs that I devoured like I hadn’t eaten in two weeks. Who would’ve thought? Slow cooker Vietnamese wings are amazing.
I’d keep an eye on these slow cooker Vietnamese ribs after about 6 hours. I cooked mine the full 7 hours before placing them under the broiler. You may want to take the ribs out sooner if you prefer yours to stick to the bone a bit instead of completely falling off. Mine definitely came out tender.
Also try my oven baked ribs, sweet-and-sour grilled country-style ribs, and my slow cooker baby back ribs.
Slow Cooker Vietnamese Ribs
- 1 rack baby back ribs cut into sections so they fit into your slow cooker
- 2 shallots chopped fine
- ¼ cup fish sauce
- ¼ cup honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Place ribs into the slow cooker.
- Stir together the shallot, fish sauce, salt and pepper.
- Pour over ribs.
- Cover and cook on low for 7 hours or until the meat is starting to fall off the bones, rotating the ribs after 3 1/2 hours.
- Turn on your broiler. Carefully transfer the ribs to a foil-lined baking sheet and place under the broiler, meat side up, for 4-5 minutes or until nicely browned.
- Pour the juices that remain in the slow cooker thru a sieve and into a sauce pan. Bring to a boil and then reduce to a simmer for 15 minutes until nice and thick.
- Serve ribs brushed with reduced sauce.
Nutritional values are approximate.