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- Meat and poultry
- Cuts of pork
Deliciously sweet and sticky pork ribs browned in the oven and finished off in the slow cooker. Serve with rice and steamed broccoli.
15 people made this
- 1.5kg pork ribs
- 1 pinch salt and ground black pepper to taste
- 235ml hoisin sauce
- 200g caster sugar
- 120ml soy sauce
- 80ml white wine
- 2 tablespoons tomato puree
- 4 cloves garlic, crushed
- 2 teaspoons chilli-garlic sauce
- 1/2 teaspoon Chinese five-spice powder
MethodPrep:15min ›Cook:8hr30min ›Ready in:8hr45min
- Preheat oven to 180 C / Gas 4. Spread pork ribs on a baking tray; 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 puree, garlic, chili-garlic sauce and five-spice powder together in a bowl.
- Transfer pork ribs to a slow cooker. Cover evenly with hoisin sauce mixture.
- Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.
Reviews & ratingsAverage global rating:(13)
Reviews in English (10)
I only had 800g of pork so I halved all the other ingredients, then halved the sugar again. Turned out very nice but I will probably leave the sugar out altogether next time. Hoisin sauce is sweet enough for my taste. Added some chilli powder.-12 Nov 2017
This is a fantastic easy recipe. The flavors are subtle and not too sweet. The slow cooker is a great way to get the meet to absorb the flavors. I tripled the amount of spice and Asian chili garlic sauce. We like things a bit more flavorful and spicy. This is a new family favorite!-05 Mar 2019
by Heather Fechter
This is the first time I’ve ever tried cooking ribs and this recipe is GREAT! We used 1/2 cup of sugar instead of one cup and we cooked them for closer to 12 hours. I will absolutely use this recipe again for ribs, and will likely use this marinade for chicken or pork in the future. Thanks!-13 Jan 2019
Oven Baby Back Ribs with Hoisin BBQ Sauce (OXO Recipe Contest Winner!)
A big thank you to everyone who participated in my OXO recipe contest! I received many wonderful recipes but these baby back ribs with an Asian flair won me over. Slow-baked in a delicious hoisin barbecue sauce until the meat falls off the bone, they’re some of the best ribs I’ve ever tasted. Congrats to Ellen from McLean, Virginia for submitting the recipe!
How to make Sticky Slow Cooker Hoisin Beef
Scroll down for recipe card and ingredient list
1. Heat oil in a non-stick pan (my slow cooker is a simmer & serve model so I can put my pan directly on the hob).
2. Add onions and beef to the hot oil
3. Cook, stirring often, until the onions begin to turn clear and the beef brown slightly (about 2-3 minutes)
5. And stir to coat – then cook for a further 1 minute (this will result in a thicker sauce at the end of cooking)
6. Then transfer the beef and onions to your slow cooker
7. Add the sauce ingredients
8. Then mix and cook on low for 6-8 hours
9. Then serve with sides of your choice, topped with fresh spring onion
WHAT YOU NEED TO MAKE SPICY ASIAN BEEF SHORT RIBS
- Beef broth
- Hoisin sauce
- Scallions – diced, with some set aside for garnishing
- Gochujang – Korean hot pepper paste
- Beef short ribs – your choice of bone-in or boneless
- Salt and pepper
- White rice for serving
Best Asian Style Slow Cooker Ribs Ever
Cut the racks into 3 ribs each and place them in the slow cooker. Cover with hoisin sauce, ginger, cherries, and rice vinegar.
Add enough water to just cover the ribs. Cook on high for 5 to 6 hours or until the ribs are tender.
Morimoto Asia’s Hoisin Sticky Spare Ribs Recipe For ‘Cook Something Bold Day’ Nov. 8
There are more food holidays than we can count, but this one – Cook Something Bold Day – is the perfect opportunity to share one of our favorite new recipes from Morimoto Asia at Disney Springs at Walt Disney World Resort.
A day designed to encourage us to cook something bold and daring, this recipe takes a little time, but you’ll be rewarded with these messy, savory ribs. Once we tossed in the sauce, we ended with a quick broil for an extra-crispy finish.
Morimoto Asia Hoisin Chili Sticky Spare Ribs
Pork Rib Braise
Full rack spare ribs, about 16 ribs
White onion, roughly chopped
1/2 cup freshly chopped ginger
1/4 cup freshly chopped garlic
1/4 cup cooking wine
2 tablespoons canola oil
1 cup tamarind paste
Hoisin Chili Sauce
1/2 cup hoisin
1 1/2 cups sweet chili sauce
1/4 cup rice Vinegar
1/4 cup sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
Frying and Garnish
Oil for frying
2 cups of cornstarch
2 tablespoons freshly chopped cilantro
- Preheat oven to 250°F. Place ribs in baking pan and add onion, ginger, garlic, cooking wine and oil. Cover with water, then gently stir in tamarind paste.
- Cover with foil and bake 3 ½ hours or until meat easily pulls away from the bone.
- Remove from oven and cool in braising liquid until cool enough to handle. Slice into individual ribs.
Whisk together ingredients in a mixing bowl. Refrigerate until ready to use.
- Heat oil to 350°F.
- Lightly coat each rib in cornstarch and fry until golden brown and crispy, about 2 to 3 minutes.
- Place on a wire rack to drain and cool slightly.
Toss with hoisin chili sauce, topped with cilantro and serve immediately. (We put them back under the broiler for a few minutes to get extra crisp.)
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Making these ribs at home
You'll sometimes see Chinese spare ribs (or char sui) in whole racks in Chinatown. However, they seem to be more typically made ready chopped up at home, at least. That way you get the flavor in every part of them and saves cutting up after.
As I said they are really easy as you just cut up the ribs, put them in the slow cooker, mix up the sauce and pour it over. Mix them up a bit and leave them to cook. You can delay the start to let them marinade a bit but I think if you cook them on slow they have plenty of time to take on flavor.
Slow Cooker Chinese Spare Ribs Recipe
In a small mixing bowl, combine soy sauce, honey, hoisin sauce, five spice, sweet chili sauce, garlic, and grated ginger. Stir well and set aside.
Cut spare ribs between bones, then place in a large bowl. Pour spicy marinade over and marinate for at least 12 hours.
Place ribs and marinade in a 6-quart slow cooker. Cover the pot and cook on low-heat setting for 6 hours.
Line a baking sheet with aluminum foil. Turn off the cooker and open the lid. Remove cooked ribs from the slow cooker, resrving cooking liquid, and transfer to the lined sheet.
Remove the top layer of fat from the liquid in athe slow cooker. Transfer liquid to a small saucepan. Stir in 2 teaspoons cornstarch. Bring to a low boil.
Remove thickened sauce from the boil and brush ribs. broil for 5-6 minutes to caramelize on top. Sprinkle with sesame seeds. Serve hot.
On a cutting board, cut the racks into individual ribs and transfer to a 4- to 6-quart slow cooker.
In a blender, combine the ginger, garlic, hoisin sauce, honey, soy sauce, molasses, chile-garlic sauce and the water puree until smooth.
Pour the mixture over the ribs and toss to evenly coat. Optional: If your slow cooker has a delayed timer function, set it for 1 hour to allow the meat to marinate.
Cook, covered, on high for 4 hours or low for 8 hours, until the meat is tender but not falling off the bones.
Transfer the ribs to a foil-lined baking sheet. Strain the pan juices into a medium-size saucepan and spoon off as much fat as possible. Boil the pan juices until syrupy and reduced to 3/4 cup, about 5 minutes. Transfer to a bowl.
Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5 minutes, turning once or twice.
Transfer to a platter and drizzle with any remaining sauce. Serve.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.