Crock Pot Chinese Country Ribs Recipes

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.

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.

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 COUNTRY RIBS

Steps:

• Place onion rings in the bottom of your crock pot.
• Place ribs on top (trim off any excess fat).
• Whisk together the remaining ingredients except the corn starch.
• Reserve 1 cup--cover and refrigerate this cup.
• Pour remaining sauce over the ribs, cover pot.
• Cook at low for 5-6 hrs, drain ribs, keep warm.
• In a small saucepan, add 1 1/2 tsp cornstarch already mixed in cold water to the reserved sauce , simmer until it thickens.
• Serve with noodles, rice or gnocchi.