I love Char Siu pork and have been making these super tasty ribs in the slow cooker in the slow cooker for many years now, sure they may not be proper Char Siu pork (if ever there was such a thing as a proper recipe for anything) but who cares they taste superb and I reckon I spent no more than 20 minutes in preparing and finishing them off and they make our house smell wonderful all day long!
I believe that traditionally Char Siu was cooked in a very similar fashion to a Tandoor in Indian food and that the name translates into ‘fork roast’ based around the fact that the meat was first coated and then cooked on a skewer either over a fire or wood fired oven. But enough of the history lesson, I’m sure you can all use google as well as me 😉 I suppose I have taken the old oven roasted idea and flipped it to pot roasted and lets face it pot roasted meat is awesome and pot roasted ribs are even better.
I have to admit to being a little ‘meated’ out at the moment, my diet at then end of winter always seems to contain lots of protein, it aint a problem… I am a committed carnivore but am definitely hankering after lots of fresh spring vegetables. But if I am gonna ‘meat’ out then these Char Siu pork ribs are a very fine way to do it 😉
Slow Cooker Char Siu Pork Ribs
Slow cooker char siu pork ribs are as tasty as a very tasty thing but even simpler than a very simple thing to make, what are you waiting for 😉
Course Main Course
2TspChinese 5 Spice.
Mix together all of the ingredients for the sauce and set aside.
Cut the ribs into individual pieces, I am sure you can get your butcher to do this for you.
Put it all in a slow cooker on low and leave it to do it's thing for 7-8 hours, you want to ensure that you do not cook for too long as you want the meat ready to fall off the bone but not quite falling off the bone.
I like to pass the cooking sauce through a sieve and reduce to thicken and serve as a side as well as crisping up the pork ribs under a broiler however these are completely optional.
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