Crock Pot Chinese Style Ribs Recipes

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

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).

CHINESE PORK RIBS (CROCK POT)

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.

SLOW-COOKER HOISIN RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pork ribs on a baking sheet; season with salt and pepper.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Whisk hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder together in a bowl.
• Grease a slow cooker insert with cooking spray. Transfer pork ribs to the pot. Cover evenly with hoisin sauce mixture.
• Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

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.

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

CHINESE PORK RIBS

Steps:

• In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. 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.

ASIAN STYLE COUNTRY RIBS

Steps:

• Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.
• Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.

CHINESE-STYLE RIBS

Steps:

• Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.

CROCK POT CHINESE STYLE RIBS

Steps:

• Combine soy sauce, marmalade, ketchup, and garlic.
• Brush on both sides of the ribs.
• Place in a crock- pot.
• Pour remaining sauce over all.
• Cover and cook on low for 8 to 10 hours.

CROCK POT CHINESE STYLE COUNTRY RIBS

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.

CROCK POT CHINESE RIBS

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.

CROCK POT ASIAN-STYLE SHORT RIBS

Steps:

• Place flour, black pepper, and cayenne pepper in a plastic bag.
• Dredge ribs in flour mixture.
• Brown ribs in oil in a large skillet.
• Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
• Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
• Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
• Discard cooking liquid and vegetables.
• Serve meat with rice.

SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY

Steps:

• Season the spare ribs with the salt, pepper, and 5 spice.
• Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
• Cook on high for 3 hours, or low for 6 hours.
• Preheat the oven to 325°F (170°C).
• Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
• To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
• In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
• Brush onto the ribs on both sides and bake for 15 minutes.
• Chop up the ribs and garnish with spring onion and red chili.
• Serve with rice.
• Enjoy!

CHINESE-STYLE '1-2-3-4-5-6' ONE-POT CHINESE RIBS RECIPE BY TASTY

Steps:

• Heat the oil in a large sauce pan over a medium heat.
• Add the ribs and sear until all sides turn golden brown.
• Add in all the seasoning.
• Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes. Until the ribs become really tender.
• Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
• Serve drizzled with sauce.
• Enjoy!