Crock Pot Chinese Ribs Recipes

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CHINESE SPARE RIBS (SLOW COOKER)



Chinese spare ribs (slow cooker) image

Cooking these Chinese spare ribs in the slow cooker makes them easy, without heating up the house, and still tender and packed with flavor.

Provided by Caroline's Cooking

Categories     Appetizer/Starter

Time 7h5m

Number Of Ingredients 8

1.2 lb St Louis style pork ribs (approx (545g) - 1/2 a rack (can also use other cuts, these are just probably best suited))
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice wine
1 tsp Chinese five spice powder
1/2 tsp ginger (grated/minced)
1/2 tsp garlic (grated/minced)

Steps:

  • Cut the ribs between the bones to give individual ribs. Put the in a single layer in the bottom of the slow cooker.
  • Mix together the hoisin sauce, honey, soy sauce, rice wine, Chinese five spice, ginger and garlic. Pour on top of the ribs and turn them over a little to coat. You should have a thin layer of sauce over the top and a slight 'puddle' around the ribs (see photo above). Put the lid on and cook on low for 6-7 hours.
  • After they are cooked and tender, but not falling off the bones too much, carefully remove the ribs from the slow cooker and place on a foil-lined baking sheet/tray. Pour the sauce into a small pan and simmer for a few minutes to reduce slightly. Pour a little over the ribs and put under the broiler/grill for a couple minutes to caramelize. Serve with some more of the sauce on the side, if you like.

Nutrition Facts : Calories 637 kcal, Carbohydrate 26 g, Protein 54 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 201 mg, Sodium 934 mg, Sugar 21 g, ServingSize 1 serving

EASY CHINESE BARBECUE RIBS IN THE CROCK POT (CHAR SIU)



Easy Chinese Barbecue Ribs in the Crock Pot (Char Siu) image

Falling-off the bone tender and tasty Chinese Barbecue Ribs made in the crock pot and finished by broiling in the oven. Hands down THE BEST ribs ever!

Provided by Denise Browning

Categories     Main Course

Time 4h30m

Number Of Ingredients 19

6 lbs baby back ribs ((2 racks, 3 lbs each))
1/2 cup brown sugar
1/2 tsp five-spice powder
2 tbsp garlic powder
1 tbsp chili powder
2 tbsp salt
1 tsp ground black pepper
2/3 cup brown sugar
2/3 cup honey
2/3 cup soy sauce
2/3 cup rice vinegar ((or sherry vinegar))
1 tsp sriracha
6 garlic cloves (minced)
1/2 tsp five-spice powder
20 drops red food coloring
1 tbsp cornstarch
1 tbsp water
2 tbsp toasted sesame seeds
2 tbsp finely chopped green onions

Steps:

  • Remove membrane from the ribs and discard; reserve ribs. In a medium bowl, combine brown sugar, five-spice powder, garlic powder, chili powder, salt and pepper. Spread dry rub mixture on both side of the ribs and then place them in the slow cooker.
  • You may have to curl the rack of ribs along the inner wall of the crock pot to fit it in. Prepare the sticky sauce. Mix together brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, five-spice, and red food coloring in a small saucepan.
  • Pour half of the sauce in the crock pot, cover and cook for 4 hours on high or 6-8 hours on low until tender. Transfer ribs to a large baking sheet lined with parchment paper and brush with sauce. Broil for about 7-8 minutes.
  • Meanwhile, whisk cornstarch with water in a small bowl; reserve. Bring remaining pan sauce to a boil, reduce heat to medium, and then whisk in cornstarch mixture. Make sure to stir sauce constantly until thickened, about 5-7 minutes.
  • Remove ribs from oven and brush them with thickened sauce. Garnish top with sesame seeds and green onions. Serve with rice, noodles, or in a sandwich. Use the crock pot broth to dip rib sandwich into (french dip style).

Nutrition Facts : Calories 491 kcal, Carbohydrate 40 g, Protein 29 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 2037 mg, Sugar 36 g, ServingSize 1 serving

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS



Slow Cooker Short Ribs With Chinese Flavors image

Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.

Provided by Mark Bittman

Categories     dinner, soups and stews, main course

Time 5h

Yield 4 servings

Number Of Ingredients 11

8 short ribs, about 3 pounds
1/2 cup soy sauce
1/4 cup sugar or honey
3 star anise
6 scallions, trimmed
1 3-inch piece cinnamon
5 nickel-size slices of ginger
1 teaspoon Sichuan peppercorns
Salt
Cooked white rice for serving
Chopped scallions or fresh cilantro leaves for garnish

Steps:

  • Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
  • If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY



Honey Garlic Slow Cooker Ribs Recipe by Tasty image

Here's what you need: salt, pepper, paprika, chili powder, rack of pork ribs, honey, soy sauce, garlic cloves

Provided by Adam Bianchi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
2 ½ lb rack of pork ribs, halved
1 cup honey
½ cup soy sauce
10 garlic cloves, minced

Steps:

  • In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
  • Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
  • Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, Sugar 58 grams

CROCK POT CHINESE STYLE COUNTRY RIBS



Crock Pot Chinese Style Country Ribs image

Make and share this Crock Pot Chinese Style Country Ribs recipe from Food.com.

Provided by southern chef in lo

Categories     Pork

Time 10h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup soy sauce
1 garlic clove, crushed
1/4 cup orange marmalade
4 lbs country-style spareribs
2 tablespoons ketchup

Steps:

  • Combine the soy sauce, marmalade, ketchup, and garlic; brush on both sides of the ribs.
  • Place in a slow cooker. Pour remaining sauce all over. Cover and cook on low for 8 to 10 hours.

Nutrition Facts : Calories 1337.9, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 2473.9, Carbohydrate 17.4, Fiber 0.5, Sugar 14.3, Protein 74.3

CHINESE SHORT RIBS (CROCK POT)



Chinese Short Ribs (Crock Pot) image

Recipe from Allyou: "This savory recipe calls for short ribs, a low-cost cut of beef. Fresh ginger gives the dish a hint of spice; if you don't use the entire ginger root, pop the rest in the freezer. Cost per serving: $1.58"

Provided by FeelinYummy

Categories     Meat

Time 9h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 lbs beef short ribs, cut into 3-inch pieces
salt and pepper
2 tablespoons vegetable oil
1 medium onion, chopped
ginger, peeled and chopped
1 garlic clove, crushed
3 tablespoons all-purpose flour
1/4 cup low sodium soy sauce
1 (14 1/2 ounce) can low sodium beef broth

Steps:

  • Season ribs with salt and pepper.
  • Heat oil in a large skillet over medium-high heat and add half of ribs.
  • Cook, turning often, until browned on all sides, about 10 minutes.
  • Transfer to a slow cooker.
  • Repeat with remaining ribs.
  • Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
  • Stir in flour and cook for 2 minutes. (Mixture will be very dry.)
  • Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
  • Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  • Transfer ribs to a platter and cover to keep warm.
  • Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
  • Season with salt and pepper.
  • Ladle sauce over ribs.
  • Serve hot with vegetables and steamed white rice, if desired.

Nutrition Facts : Calories 1861.7, Fat 171.2, SaturatedFat 72.4, Cholesterol 344.7, Sodium 754.5, Carbohydrate 8.7, Fiber 0.7, Sugar 1.5, Protein 67

CROCK POT CHINESE RIBS



Crock Pot Chinese Ribs image

These ribs will have to be broiled firstly in the oven and then slow-cooked in a crock pot you can easily double this recipe. You can also cook these ribs on low heat in the oven. You might want to double the complete recipe, or just double the sauce ingredients....this is delicious! Adjust the ginger and garlic amount to taste.

Provided by Kittencalrecipezazz

Categories     Pork

Time 5h30m

Yield 3-4 serving(s)

Number Of Ingredients 13

4 lbs country-style pork ribs (separated)
salt and pepper
1/2 cup ketchup
2 tablespoons honey
2 tablespoons rice or 2 tablespoons white vinegar
2 tablespoons soy sauce
1/4 teaspoon five-spice powder
1 small onion, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 teaspoons minced fresh ginger
1 teaspoon cornstarch
1 tablespoon cold water
hot cooked rice

Steps:

  • In a bowl combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic; pour into the slow-cooker.
  • Set oven heat to broil and set the rack 6 inches from heat source.
  • Season ribs with salt and pepper.
  • Place the ribs on a baking pan, then broil, turning once until browned (this should take about 10-12 minutes).
  • Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce.
  • Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender.
  • Transfer the ribs to a platter to keep warm.
  • Skim any fat from the top of the sauce.
  • Transfer the sauce to a saucepan and bring to a simmer over medium heat, cook until reduced to about 1 cup.
  • In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened.
  • Pour the sauce over the ribs and serve.
  • Serve with cooked rice.

CHINESE PORK RIBS (CROCK POT)



Chinese Pork Ribs (Crock Pot) image

From TOH's facebook page promoting Easy recipes from the NEW Taste of Home Cooking School Cookbook: Chinese Pork Ribs uses a slow cooker to "cheat-it" instead of ordering take-out Recommended by June Ross of Belmont, North Carolina. -- Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49

Provided by KerfuffleUponWincle

Categories     Pork

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil (for browning) (optional)
3 lbs bone-in country-style pork ribs
1/4 cup reduced sodium soy sauce
1/3 cup orange marmalade or 1/3 cup apricot preserves
1/8 teaspoon red pepper flakes or 2 -3 dashes cayenne pepper
3 tablespoons ketchup
2 garlic cloves (minced)
1 -2 teaspoon fresh gingerroot (minced) (optional)

Steps:

  • For added flavor and richer color, If time permits, brown ribs in a medium-hot pan in about 1 1/2 tablespoons oil before crocking!
  • In a small bowl, combine the soy sauce, marmalade, red pepper flakes, ketchup garlic, and minced ginger. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
  • Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
  • Serves 4.

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