Indulge in a tantalizing journey of flavors with our Slow Cooker Chinese Spare Ribs recipe. Imagine tender, succulent ribs drenched in a savory blend of traditional Chinese seasonings, cooked to perfection in a slow cooker for a meal that redefines comfort food.
Ingredients:
- 2-3 lbs bone-in pork spare ribs (St. Louis style recommended)
- 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 (optional for a spicier kick)
- 5-6 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon red food coloring (optional)
- 2 teaspoons cornstarch
- Sesame seeds and sliced green onions for garnish (optional)
Instructions:
- Cut the spare ribs into individual pieces.
- In a large bowl or resealable bag, combine the soy sauce, honey, hoisin sauce, Chinese five-spice powder, brown sugar, sweet chili sauce (if using), garlic, ginger, and red food coloring (if using).
- Add the ribs to the marinade and toss to coat. Cover and refrigerate for at least 12 hours, or up to 24 hours for the most flavorful results.
- Transfer the ribs and marinade to your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 4 hours, or until the ribs are very tender and nearly falling off the bone.
- While the ribs are cooking, prepare the sauce thickener (optional). In a small saucepan, whisk together the cornstarch with a little water or reserved cooking liquid from the slow cooker to make a slurry.
- Once the ribs are cooked, remove them from the slow cooker and place them on a baking sheet lined with foil.
- Optional: If you want a thicker sauce and caramelized ribs, skim off any excess fat from the surface of the cooking liquid in the slow cooker. Bring the remaining liquid to a low boil on the stovetop. Whisk in the cornstarch slurry and cook until the sauce thickens. Brush the thickened sauce over the ribs.
- Broil the ribs for 5-6 minutes, or until the tops are caramelized and slightly crispy.
- Garnish with sesame seeds and sliced green onions (optional) and serve with rice.
Tips:
- You can brown the ribs in a skillet over medium-high heat before adding them to the slow cooker for extra flavor.
- For a spicier dish, add a pinch of red pepper flakes to the marinade.
- If you don’t have Chinese five-spice powder, you can substitute a mixture of ground cloves, cinnamon, fennel seeds, Sichuan peppercorns, and star anise.
- Leftovers can be stored in the refrigerator for up to 3 days.
