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Introduction
Chinese-style pork ribs have been a staple in Chinese cuisine for centuries, traditionally slow-cooked in clay pots to achieve their signature tenderness. This modern crockpot adaptation brings that same time-honored technique into our busy lives, allowing us to enjoy the rich flavors of Chinese cooking with minimal effort. The use of a crockpot not only makes this dish more accessible but also allows for a healthier preparation by reducing the need for excess oil. As the ribs simmer in a fragrant mixture of soy sauce, five-spice powder, and garlic, they absorb the complex flavors, resulting in a dish that's both comforting and exotic. Whether you're celebrating the Chinese New Year or simply craving a taste of the Orient, these slow-cooked pork ribs are sure to transport your taste buds to the bustling streets of Beijing or Shanghai.
Ingredients
• 2 lbs pork ribs, trimmed and cut into individual ribs
• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon five-spice powder
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 2 green onions, finely chopped (white and green parts separated)
• 1/2 teaspoon ground white pepper
• 1/4 cup brown sugar
• 1 cup low-sodium chicken broth
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
• Sesame seeds for garnish (optional)
Step 1:
In a large bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, Shaoxing wine, vegetable oil, sesame oil, five-spice powder, ginger, garlic, white parts of green onions, white pepper, and brown sugar.
Step 2:
Place trimmed pork ribs in the slow cooker. Pour the marinade over the ribs, ensuring they are well coated. Add chicken broth.
Step 3:
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the meat is tender and falling off the bone.
Step 4:
Once cooked, carefully remove ribs from the slow cooker and place on a serving platter. Cover with foil to keep warm.
Step 5:
Transfer the cooking liquid to a saucepan. Bring to a simmer over medium heat.
Step 6:
Whisk in the cornstarch slurry and cook, stirring constantly, for 2-3 minutes until the sauce thickens.
Step 7:
Pour the thickened sauce over the ribs. Garnish with green parts of green onions and sesame seeds if desired. Serve hot.
Q: Can I use beef ribs instead of pork?
A: Yes, beef short ribs can be used, but may require a longer cooking time, about 8-9 hours on low.
Q: How can I make this recipe less sweet?
A: Reduce the honey and brown sugar by half, and increase the vinegar slightly for a more savory flavor profile.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can braise the ribs in a covered dutch oven in a 325°F (165°C) oven for about 2.5-3 hours, or until tender.
• For a gluten-free version, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
• If Shaoxing wine is unavailable, dry sherry or rice wine can be used as a substitute.
• For a spicier version, add 1-2 teaspoons of sriracha or chili garlic sauce to the marinade.
• Choose meaty pork ribs for the best results. Baby back ribs or St. Louis style ribs work well.
• To make this dish ahead, you can prepare the marinade up to 24 hours in advance and store it in the refrigerator.
• This recipe contains soy, which is a common allergen. It may also contain gluten depending on the brands of sauces used.
• For a lower-sugar option, reduce the honey and brown sugar by half and add a natural sweetener like stevia to taste.
Serve the ribs hot, drizzled with the thickened sauce. Garnish with chopped green onions and sesame seeds for added texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.
Start this recipe in the morning for dinner, or prepare overnight for lunch the next day. The slow cooking process allows for flexible timing.
- For extra flavor, marinate the ribs in the sauce mixture for 2-4 hours before slow cooking.
- To achieve a caramelized exterior, broil the cooked ribs for 2-3 minutes before serving.
- Skim off excess fat from the sauce before thickening for a healthier dish.
For a Korean-inspired version, add gochujang paste to the marinade and garnish with kimchi. For a sweeter taste, increase honey and reduce soy sauce.
Pair with steamed jasmine rice and stir-fried bok choy. For beverages, try a light lager beer or a semi-sweet Riesling wine.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
Contains soy. May contain gluten depending on the brands of sauces used. Contains sesame.
