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These super tender Chinese-style spare ribs from the slow cooker always steal the show at family dinners. They're coated in a super sticky, flavorful sauce and bring that crave-worthy Asian vibe to your table.
Every time I start working on these ribs, the family gets excited for dinner before lunch is even over. They’re my no-fuss comfort food go-to when it’s cold out.
Ingredients
- St. Louis ribs: Get three pounds with plenty of meat on the bone. Your butcher usually has fresh ones—just ask.
- Soy sauce: Adds the base flavor and amps up that umami. Grab a good Chinese or Japanese one for best taste.
- Honey: Makes them sweet and sticky. Mild blossom honey clings best.
- Hoisin sauce: Brings a rich, deep flavor you always want with Chinese barbecue.
- Chinese five-spice powder: Used for that signature taste—fresh is best if you can find it.
- Brown sugar: More caramel notes! Cane sugar works awesome here.
- Sweet chili sauce: Adds some gentle kick and fruity flavor. Use any favorite brand.
- Garlic: Chop it fresh—this base makes your sauce stand out.
- Ginger: Grate it in for some warmth and light heat. Fresh is a must.
- Red food coloring: If you want that classic red look like in China.
- Cornstarch: For thickening the sauce later. Stir until smooth.
- Sesame seeds and scallions: For topping at the end—makes them look extra tasty.
Step-by-step guide
- Mix up the marinade:
- Whisk together soy sauce, honey, hoisin, five-spice, brown sugar, sweet chili sauce, plenty of garlic and ginger, and food coloring if you want. Blend until smooth.
- Cut and soak the ribs:
- Saw the ribs between the bones for single pieces. Toss them in a big bowl or a zip bag and cover totally with the marinade. Make sure every bit is coated, then let them sit in the fridge for at least twelve hours for max flavor.
- Cook in the slow cooker:
- Put the ribs plus marinade into the slow cooker. Set it to low for six hours, or high for four hours. There’s no need to mess with them during cooking.
- Thicken the sauce and brush the ribs:
- Take ribs out gently, spread them on a foil-lined baking sheet. Skim off the fat from the juices, pour the liquid in a pot, and stir in cornstarch. Boil it so it turns thick and saucy.
- Broil and finish:
- Brush the thick sauce over ribs. Throw them under a super hot broiler for five or six minutes, so you get that shiny, sticky coating. Sprinkle lots of scallions and sesame over to finish.
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Good stuff to know
Packed with protein from the meat and loaded with bold flavors
Makes a great family meal and comes out perfect in the slow cooker with barely any effort
Super easy to prep ahead or even freeze for later
Hoisin sauce is the real star for me—the aroma just takes me to Chinese street food every time I open the bottle. My daughter’s favorite job is brushing the sauce on the ribs and she’s always quick to sneak the first taste at the table!
Storing leftovers
Keep cold ribs in a sealed container in the fridge and they’ll stay good for three days. Reheat gently in the oven so they stay juicy. Any leftover sauce is awesome for dipping.
Switch it up
If you don’t have hoisin, try plum sauce or make a quick substitute with soy sauce plus brown sugar. Out of five-spice? Mix cinnamon, fennel, star anise, clove, and black pepper instead.
Serving ideas
Stack the ribs on a big platter and shower them with scallions and sesame. Serve with crispy rice or, when it’s warm, go for a chilled cucumber salad. Want to heat it up? Stir a little chili in the sauce!
Food story
Chinese BBQ pork ribs are a classic at lots of family restaurants in China. They’re saved for all kinds of celebrations and that signature red color always means it’s a special meal down south.
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Common Recipe Questions
- → How do I make ribs come out really tender?
Low and slow cooking in the slow cooker gets the ribs so soft, they'll fall right off the bone.
- → What's the best marinating time for ribs?
Give them at least 12 hours, or let them chill for 24 hours if you want a punch of flavor.
- → Can I skip food coloring in the glaze?
Definitely. The red shade is just for looks and doesn't change the flavor one bit.
- → What thickens up the sauce?
Melt a little cornstarch into the sauce while it cooks on the stove, and you'll have a shiny glaze.
- → What tastes good with these ribs?
Steamed rice, crisp cucumber salad, or some pak choi make awesome sides with these ribs.
