Slow Chinese Ribs (Printable Recipe Version)
Super tender slow-cooked ribs brushed with a deep hoisin honey glaze. Juicy, flavorful and just melt-in-your-mouth.
# Ingredients You’ll Need:
→ Other
01 -
2 teaspoons cornstarch
02 -
Sesame seeds for topping
03 -
Green onions sliced thin
→ Meat
04 -
1.4 kg St. Louis style pork ribs
→ Marinade
05 -
1 teaspoon red food coloring, if you like
06 -
2 teaspoons fresh grated ginger
07 -
5-6 garlic cloves chopped up
08 -
3 tablespoons sweet chili sauce
09 -
2 tablespoons brown sugar
10 -
1.5 teaspoons Chinese five spice powder
11 -
80 ml hoisin sauce
12 -
120 ml honey
13 -
60 ml soy sauce
# Steps to Make It:
01 -
Toss those ribs with some sesame seeds and sliced green onions then dig in.
02 -
Spread that thickened sauce all over the ribs. Broil them for about 5-6 minutes so they get a sticky, caramelized top.
03 -
Skim off the fat from the leftover liquid in the slow cooker. Pour it into a small pot, stir in the cornstarch and keep mixing on the heat ‘til it thickens up.
04 -
Gently lift the cooked ribs out of the slow cooker and lay them out on a foil-lined baking tray.
05 -
Put the marinated ribs and all the sauce into the slow cooker. Let them cook for 4 hours on high or 6 on low until that meat just falls apart.
06 -
Slice the ribs between each bone, toss them in a big bowl or bag, then pour over your marinade. Let them chill in the fridge for at least 12 hours, or overnight if you can.
07 -
Grab a small bowl and mix together soy sauce, honey, hoisin sauce, five spice, brown sugar, sweet chili sauce, the chopped garlic, ginger, and food coloring (if you want that bright look). Stir until smooth.
# Extra Information:
01 -
Let them soak up the marinade for a whole day if you really want big flavor.