Slow Cooker Chinese Spare Ribs

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Slow Cooker Chinese Spare Ribs

Tender, juicy, and coated in a sticky, flavorful sauce that’s irresistibly delicious!

These slow cooker Chinese spare ribs are a crowd-pleasing favorite. Marinated in a rich blend of hoisin, soy sauce, honey, garlic, and Chinese five-spice, the ribs cook low and slow until melt-in-your-mouth tender. A quick broil at the end caramelizes the glaze to perfection. Whether you’re hosting a weekend gathering or craving takeout-style comfort at home, this easy rib recipe is a guaranteed winner.

 Prep Time: 20 minutes

Cook Time: 4 hours (on high) or 6 hours  Total Time: 4 hours 20 minutes
Servings: 6
Calories per serving: 911 kcal

Ingredients

  • 3 lb St. Louis-style spare ribs (or baby back ribs; see Notes)
  • 1/4 cup soy sauce
  • 1/2 cup honey
  • 1/3 cup hoisin sauce
  • 1 1/2 teaspoons Chinese five-spice powder
  • 2 tablespoons brown sugar
  • 3 tablespoons sweet chili sauce
  • 5–6 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon red food coloring (optional, for classic Chinese restaurant look)
  • 2 teaspoons cornstarch (for thickening the sauce)
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions

  1. Make the Marinade
    In a medium bowl, whisk together soy sauce, honey, hoisin sauce, Chinese five-spice, brown sugar, sweet chili sauce, garlic, ginger, and red food coloring (if using). This mixture will serve as both your marinade and the base for the sticky glaze.
  2. Prepare the Ribs
    Cut the ribs between the bones into individual portions. Place them in a large mixing bowl or zip-top freezer bag. Pour the marinade over the ribs, ensuring they’re well coated. Cover and refrigerate for at least 12 hours, preferably 24 hours for maximum flavor.
  3. Cook in the Slow Cooker
    Transfer the ribs and all the marinade to your slow cooker. Cook on low for 6 hours or high for 4 hours, until the ribs are tender and nearly falling off the bone.
  4. Caramelize Under the Broiler
    Carefully remove the ribs and place them on a foil-lined baking sheet. Skim off any excess fat from the liquid remaining in the slow cooker.
  5. Make the Glaze
    Pour the cooking liquid into a small saucepan. Stir in 2 teaspoons of cornstarch and bring to a gentle boil over medium heat, whisking until thickened into a glossy glaze (2–4 minutes).
  6. Broil the Ribs
    Brush the glaze generously over the ribs. Place under the broiler for 5–6 minutes, or until the tops are sticky, caramelized, and lightly charred in spots. Keep a close eye to avoid burning.
  7. Garnish and Serve
    Transfer ribs to a serving platter. Sprinkle with sesame seeds and chopped green onions. Serve immediately with steamed rice or stir-fried vegetables.

Notes

  • Rib Cuts: St. Louis-style ribs are meatier and flatter, making them ideal for slow cooking and broiling. Baby back ribs can also be used and may require slightly less cooking time.
  • Red Food Coloring: This ingredient is optional, but it gives the ribs that signature deep red hue often seen in Chinese BBQ ribs.
  • Shortcut Tip: Ask your butcher to cut the rack in half lengthwise for shorter ribs that fit easily in a slow cooker.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat under the broiler or in a covered skillet with a splash of water.

Nutrition Information (Per Serving)

  • Calories: 911
  • Protein: 39g
  • Fat: 57g
  • Saturated Fat: 17g
  • Carbohydrates: 63g
  • Sugar: 52g
  • Fiber: 2g
  • Sodium: 1514mg
  • Cholesterol: 184mg

 

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