I’m sharing my Cantonese Ribs made in the crockpot that become fall-off-the-bone tender with a glossy, savory glaze.

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I love sharing my Crockpot Asian Pork Ribs take because they surprise people every time. The flavors lean on hoisin sauce and garlic, and the texture is seriously tender, the kind you only expect from a restaurant.

This feels like one of those Pork Ribs In Slow Cooker Recipe finds that you save and bring out for company, like the Pork Ribs Crock Pot Recipes everyone talks about, though i’ve messed up other dishes and this still shines. It’s low fuss but big on flavor, and yes people always ask for the recipe after one bite.

Save it now, you’ll thank me later.

Ingredients

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Pork ribs: rich in protein and fat, gives the dish a meaty backbone.
Soy sauce: salty umami, adds depth and sodium, low sodium version helps.
Hoisin sauce: sweet and savory, thick texture, kinda boosts sticky caramelized glaze.
Honey: natural sweetener, adds shine and sweetness, mostly carbs quick energy.
Rice vinegar: brightens with tangy acidity, cuts richness, a little sour punch.
Garlic: pungent aroma, gives savory depth, contains antioxidants it’s healthy in small amounts.
Ginger: warm sharp spice, aids digestion, gives fresh zip and slight heat.
Sesame oil: nutty aroma, small amount packs flavor, mostly healthy fats.
Green onions: fresh crunchy garnish, adds mild sharpness, some fiber and vitamins.

Ingredient Quantities

2 to 3 lb pork ribs, baby back or spare (about 900 g to 1.4 kg)

1/2 cup soy sauce low sodium optional (120 ml)

1/2 cup hoisin sauce (120 ml)

1/4 cup honey (60 ml)

1/4 cup packed brown sugar (about 50 g)

1/4 cup rice vinegar (60 ml)

2 tbsp sesame oil

4 cloves garlic, minced

1 tbsp fresh ginger, grated

1 to 2 tbsp sriracha or chili garlic sauce, to taste

1 tsp Chinese five spice powder, optional

1/2 cup chicken broth or water (120 ml)

2 tbsp cornstarch and 2 tbsp cold water, for slurry if you want it thicker

3 green onions, sliced

1 tbsp sesame seeds, toasted optional

Salt and black pepper, to taste

How to Make this

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1. Remove the membrane from the back of the ribs if it’s still attached, cut the rack into 2 or 3 rib sections, season lightly with salt and black pepper.

2. Whisk together 1/2 cup soy sauce, 1/2 cup hoisin, 1/4 cup honey, 1/4 cup packed brown sugar, 1/4 cup rice vinegar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 to 2 tbsp sriracha (to taste), and 1 tsp Chinese five spice if using; stir in 1/2 cup chicken broth or water so the sauce isn’t too thick.

3. Scoop out about 1/2 cup of that sauce and set aside for glazing later, you wont regret it.

4. Optional but recommended: quickly sear the ribs in a hot skillet 2 to 3 minutes per side until browned for extra flavor, you can skip this to save time.

5. Place the ribs in the crockpot standing on their side or laid flat, pour the remaining sauce over them, cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until tender and falling off the bone.

6. When done, transfer ribs to a baking sheet or platter and skim excess fat from the sauce left in the crockpot, taste and adjust salt or sriracha if needed.

7. To thicken the sauce: mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, bring the crockpot sauce or reserved sauce to a simmer in a small saucepan, whisk in the slurry and cook until glossy and thickened.

8. Brush the thickened glaze over the ribs, then for a sticky caramelized finish place under a hot broiler for 2 to 5 minutes watching closely so it doesn’t burn, or place back in the crockpot with the sauce for 10 minutes if you dont want to broil.

9. Sprinkle sliced green onions and 1 tbsp toasted sesame seeds over the ribs, give one last crack of black pepper and serve hot.

10. Store leftovers in an airtight container in the fridge for 3 to 4 days, reheat gently and spoon extra warmed glaze over them before serving.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for trimming, cutting the rack into sections and slicing for serving.
2. Kitchen shears or a butter knife plus paper towels, to loosen and pull off the membrane.
3. Measuring cups and spoons, to measure soy, hoisin, honey, vinegar, etc.
4. Mixing bowl and a whisk, to mix the sauce and to make the cornstarch slurry.
5. Tongs and a heatproof spatula, to handle and flip the ribs safely.
6. Large skillet or cast iron pan, if you want to quickly sear the ribs for extra flavor.
7. Crockpot or slow cooker, the main cooking vessel for low and slow braising.
8. Small saucepan and a small whisk or spoon, to simmer and thicken the reserved sauce.
9. Baking sheet or broiler-safe platter plus a pastry brush and some foil, for glazing and broiling the ribs to a sticky finish.

FAQ

Q: How long do these ribs need in the crockpot?

A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat is tender and pulls away from the bone. Spare ribs can take a bit longer than baby backs, so check them after the minimum time and add more if needed.

Q: Do I need to remove the membrane from the back of the ribs?

A: Yes, remove the silver skin membrane for better tenderness and sauce penetration. Slip a knife under it, grab with a paper towel and pull it off. If you leave it on, the ribs can be tougher and the sauce wont soak in as well.

Q: How do I get sticky, glossy glaze on the ribs?

A: Take the ribs out, strain or skim the sauce, then thicken it by simmering it on the stove until reduced or stir in the 2 tbsp cornstarch mixed with 2 tbsp cold water and boil until glossy. Toss the ribs in the thickened sauce or brush it on and broil 3 to 4 minutes to caramelize, watching closely so it doesnt burn.

Q: Can I swap ingredients or make it less sweet or spicy?

A: Totally. Use low sodium soy to cut salt, reduce honey/brown sugar for less sweet, or skip hoisin and add extra soy plus a little molasses or miso. For less heat cut the sriracha, for gluten free use tamari and gluten free hoisin. Small swaps wont break the recipe.

Q: Can I finish these in the oven or on the grill?

A: Yes. After slow cooking, finish under a hot broiler or on a hot grill for 3 to 6 minutes to get char and sticky edges. Brush with the thickened sauce while finishing so you get that lacquered bite.

Q: How do I store and reheat leftovers?

A: Cool, then refrigerate up to 3 to 4 days or freeze up to 3 months. Reheat gently in a 300 F oven wrapped in foil until warmed through, or simmer in some sauce on the stove. Microwaving works too but you might lose the caramelized crust.

Crockpot Asian Pork Ribs Recipe Substitutions and Variations

Soy sauce (1/2 cup low sodium): Swap with tamari or coconut aminos. Tamari is a straight 1:1 swap and keeps the same savory punch. Coconut aminos is sweeter and less salty so use the same amount then taste, you might need a pinch of salt.
Hoisin sauce (1/2 cup): Use plum sauce, or make a quick stand-in: 3 tbsp soy or tamari + 2 tbsp peanut butter or tahini + 1 tbsp honey + 1 tsp rice vinegar + a pinch of five spice. Gives that sweet, tangy, sticky vibe.
Rice vinegar (1/4 cup): Apple cider vinegar or white wine vinegar work fine. Theyre a bit sharper so use about 3 tablespoons and add 1 tsp sugar if you want it milder.
Cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water): Substitute arrowroot 1:1 for a glossy finish, just mix with cold water and add near the end, dont overcook it. If you only have flour, mix 1 tbsp flour with 2 tbsp water but itll be cloudier and needs longer to cook to thicken.

Pro Tips

– Pull that thin membrane off the back of the ribs with a butter knife and a paper towel, dont skip it — it stops the sauce from penetrating and makes the ribs chewier. If it’s stubborn, loosen it at one end and use a paper towel to grip and pull, works every time.

– If you have time, sear the ribs in a screaming hot cast iron pan just until browned, then scrape the brown bits into your sauce, they’ll add a ton of depth. If you skip searing, reduce some sauce on the stove to concentrate flavor before glazing.

– For a seriously sticky, shiny glaze, simmer the reserved sauce down until slightly thick, then whisk in a small cornstarch slurry off heat and reheat gently, but watch it closely cause sugar burns fast. When broiling to caramelize, move the rack close and keep the oven door cracked and eyes on it.

– Make these ahead for better flavor: cook a day early, chill, then reheat slowly while basting with warmed sauce — the overnight rest lets the flavors marry and the ribs slice cleaner. Leftovers freeze well, just cool completely and pack airtight.

Crockpot Asian Pork Ribs Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Cantonese Ribs made in the crockpot that become fall-off-the-bone tender with a glossy, savory glaze.

Servings

servings

Calories

760

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for trimming, cutting the rack into sections and slicing for serving.
2. Kitchen shears or a butter knife plus paper towels, to loosen and pull off the membrane.
3. Measuring cups and spoons, to measure soy, hoisin, honey, vinegar, etc.
4. Mixing bowl and a whisk, to mix the sauce and to make the cornstarch slurry.
5. Tongs and a heatproof spatula, to handle and flip the ribs safely.
6. Large skillet or cast iron pan, if you want to quickly sear the ribs for extra flavor.
7. Crockpot or slow cooker, the main cooking vessel for low and slow braising.
8. Small saucepan and a small whisk or spoon, to simmer and thicken the reserved sauce.
9. Baking sheet or broiler-safe platter plus a pastry brush and some foil, for glazing and broiling the ribs to a sticky finish.

Ingredients

2 to 3 lb pork ribs, baby back or spare (about 900 g to 1.4 kg)
1/2 cup soy sauce low sodium optional (120 ml)
1/2 cup hoisin sauce (120 ml)
1/4 cup honey (60 ml)
1/4 cup packed brown sugar (about 50 g)
1/4 cup rice vinegar (60 ml)
2 tbsp sesame oil
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 to 2 tbsp sriracha or chili garlic sauce, to taste
1 tsp Chinese five spice powder, optional
1/2 cup chicken broth or water (120 ml)
2 tbsp cornstarch and 2 tbsp cold water, for slurry if you want it thicker
3 green onions, sliced
1 tbsp sesame seeds, toasted optional
Salt and black pepper, to taste

Directions

Remove the membrane from the back of the ribs if it's still attached, cut the rack into 2 or 3 rib sections, season lightly with salt and black pepper.
Whisk together 1/2 cup soy sauce, 1/2 cup hoisin, 1/4 cup honey, 1/4 cup packed brown sugar, 1/4 cup rice vinegar, 2 tbsp sesame oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 to 2 tbsp sriracha (to taste), and 1 tsp Chinese five spice if using; stir in 1/2 cup chicken broth or water so the sauce isn't too thick.
Scoop out about 1/2 cup of that sauce and set aside for glazing later, you wont regret it.
Optional but recommended: quickly sear the ribs in a hot skillet 2 to 3 minutes per side until browned for extra flavor, you can skip this to save time.
Place the ribs in the crockpot standing on their side or laid flat, pour the remaining sauce over them, cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until tender and falling off the bone.
When done, transfer ribs to a baking sheet or platter and skim excess fat from the sauce left in the crockpot, taste and adjust salt or sriracha if needed.
To thicken the sauce: mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, bring the crockpot sauce or reserved sauce to a simmer in a small saucepan, whisk in the slurry and cook until glossy and thickened.
Brush the thickened glaze over the ribs, then for a sticky caramelized finish place under a hot broiler for 2 to 5 minutes watching closely so it doesn't burn, or place back in the crockpot with the sauce for 10 minutes if you dont want to broil.
Sprinkle sliced green onions and 1 tbsp toasted sesame seeds over the ribs, give one last crack of black pepper and serve hot.
Store leftovers in an airtight container in the fridge for 3 to 4 days, reheat gently and spoon extra warmed glaze over them before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.