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Slow-Cooker Vietnamese Baby Back Ribs

Recipe photo courtesy of Lennart Weibull

Turn leftovers into Asian-inspired pulled-pork sandwiches.

Source: Martha Stewart Living, October 2016
Total Time Prep Yield



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How would you rate this recipe?
  • lorikolb2996738
    4 JUL, 2018
    These were the most delicious ribs I have ever tasted. We finished them off on the grill outside. Guests also raved about them. They were fall off the bone tender yet with a perfect crispiness on the outside.
  • MS10727281
    26 APR, 2017
    Sure, fish sauce is quite salty, so I would add extra salt only after the cooking was done. I would have added perhaps some chicken stock with the honey to keep the ribs from sticking on & burning. Baking these in the oven for 3 or 4 hours would accomplish the same results without need good the broiler too.
  • janedavid7231
    21 SEP, 2016
    Yuck. Ribs-way too browned on the bottom after 7 hrs, almost burned. Not enough liquid in this recipe, and sugar in the honey gets really overdone in the crock pot. Liquid mixture was also super salty after cooking down in the crockpot. Don't add the additional salt called for! I threw the liquid out rather than trying to convert to a glaze. Can't figure out how some of these recipes make it into the magazine.

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