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?
Slow Cooker Char Siu Pork Ribs.
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 because they taste superb!
In terms of hands on work they take no more than 20 minutes. They also make our house smell wonderful all day long, that could be a curse if you are like me.
Cooking them in the slow cooker breaks down all the chewy bits, leaving wonderfully tender ribs in much the same way as these slow cooker lamb shanks.
Finishing them off under the grill or broiler really does push them over the edge.
What is Char Siu Pork?
Traditionally Char Siu was cooked in a very similar fashion to a Tandoor in Indian food.
The name translates into ‘fork roast’ based on the fact that the meat was first coated and then cooked on a skewer either over a fire or wood fired oven.
Pretty much identical to tandoori food, I do love the way cooking techniques have similarities around the world. If Tandoori food is your mojo then you definitely need to take a look at my BBQ Tandoori Chicken or Tandoori Fish.
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 fire roasted idea and flipped it to pot roasted. Let’s face it pot roasted meat is awesome and pot roasted ribs are even better.
Char Siu Marinade.
The keen eyed among you will notice the jar of charsiu marinade in these pictures. It is nectar and I always use a little as a dipping sauce.
However, whatever you do, do not throw this stuff away! It will keep in the refirgerator for a week or so and will freeze for 3 months.
Keep it, use it to marinade chicken legs or pork chops and then gill them up or roast them. Hell, I’ve even poured it over my chips, that’s fries for my American readers!
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 because I am a committed carnivore.
Having said that I 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.
- 100 g Hoisin Sauce
- 60 ml Rice Wine
- 50 g Honey
- 60 ml Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Tabasco Sauce
- 2 Tsp Chinese 5 Spice
- 6 Cloves Garlic, Minced
- 50 g Ginger, Grated
- 75 g Onion, Grated
- 1 kg Pork Ribs
- 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1003 Total Fat: 68g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 33g Cholesterol: 203mg Sodium: 2159mg Carbohydrates: 53g Fiber: 2g Sugar: 38g Protein: 44g