Slow Cooker Char Siu Pork Ribs

These slow cooker pork ribs are the archetypal dump and run recipe and come with a delicious char siu glaze that makes a great dipping sauce.

Portrait close up char siu pork ribs that have been cooked in a slow cooker served with baked potatoes

Slow Cooked Ribs.

It does not matter how you do it, the very best way to cook ribs is slowly.

Whether that be slowly smoked BBQ ribs, slowly roasted oven ribs or even these slow cooker ribs, they are the best.

There is one exception and that is pressure cooker ribs, but essentially that does the same thing as slow cooking, just in less time!

This recipe goes with a take on char siu pork and it is super simple.

Sweet, slightly sour and with a hint of heat these are delicious!

You can chuck all of the ingredients into the crockpot before you go to work with minimum fuss.

Then all you need to do is flash them under the grill or broiler for 10 minutes when you get home. Which is the perfect time to reduce the sauce a little too.

Portrait overhead image of char siu pork ribs that have been cooked in a slow cooker served with baked potatoes and a jar of sauce

Hints and Tips.

This recipe is insanely simple but there are some things that you can do to make it as good as it can be.

Try and by your ribs in a single piece, I like to buy them cut into “half ribs” lengthways.

This way you can remove the membrane on the base of the ribs. This helps a little with flavour but it makes the eating experience much nicer!

Traditionally Char Siu was cooked in a very similar fashion to a Tandoor in Indian food.

This makes the crisping up of the ribs a really important part of this recipe.

In the last 12 months I have started using my air fryer for this step.

Preheat the air fryer as hot as it will get, then spray the base with cooking spray.

Then add the ribs and “cook” for 3-5 minutes, we are not really looking to cook them any more, just caramelise the sugars.

Portrait image of char siu pork ribs that have been cooked in a slow cooker served with baked potatoes and a jar of sauce

Serving Suggestions.

I have no idea why but I have a tendency to serve these with proper old school slow baked potatoes with loads of butter!

However, these also work really well served with pickles.

Both the pickled daikon recipe from my salt and pepper chicken recipe and the pickled cucumber from my salt and pepper squid recipe are a wonderful side.

They also work really well with my sweet and sour stir-fried noodles.

Slow Cooker Char Siu Pork Ribs Recipe

Slow Cooker Char Siu Pork Ribs Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 8 hours 10 minutes
Total Time: 8 hours 20 minutes

These 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?

Ingredients

  • 500 g Pork Ribs
  • 50 ml Hoisin Sauce
  • 30 ml Rice Wine
  • 25 g Honey
  • 30 ml Light Soy Sauce
  • 1 Tsp Tabasco Sauce
  • 2 Tsp Chinese 5 Spice
  • 3 Cloves Garlic
  • 25 g Ginger
  • 50 g Onion

Instructions

  1. Blend the onion, garlic and ginger and drop it into the slow cooker.
  2. Add in all of the remaining ingredients and stir to combine.
  3. Cut your ribs into individual ribs, removing the membrane if it is still attached.
  4. Add the ribs to the sauce and stir to combine.
  5. Turn the slow cooker onto low and cook for 7-8 hours or 4 hours on low.
  6. Remove the ribs from the slow cooker and flash under a hot grill or broiler for 10 minutes turning occasionally.
  7. Whilst the ribs are crisping strain the sauce into a wide pan.
  8. Reduce over a high heat until a sauce consistency has been reached.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1063 Total Fat: 79g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 35g Cholesterol: 263mg Sodium: 1837mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 2g Sugar: 19g Sugar Alcohols: 0g Protein: 56g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

34 thoughts on this Recipe:

  1. Boy! Do those ever look good!! We do love our pork and we are having a slab of ribs tomorrow. The very idea makes me smile. Your cut of ribs we’ve never tried. I’d love to have Hubby make them. I think I’ll show him the recipe. Maybe he’ll surprise me. Your sauce sounds like one I use. Excellent idea.

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  2. I hear ya on yearning for Spring veges, but if I was staring down at that pork, I don’t think that would be the time I thought about them! Lol! This pork just looks so juicy and delicious!

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  3. I never knew you could cook something like this in the crock pot. The color looks really nice! Crock pots really do come in handy!

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    • Thank you, finishing them off under the broiler gives them that little crispy edge but they come out of the crock put cooked perfectly and just need 5 minutes extra love to turn the up to 11.

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  4. I really need to invest in a slow cooker. This pork ribs are looking pretty damn delicious, Brian. One of my dislikes for the slow cooker is the lack of browning – do you have any issue with that? I read that you like to place the ribs under a broiler after they’re cooked to brown them up a bit. That changes everything. Hahahah – after all, what’s meat without charred bits?

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    • Yup definitely, without those crispy bits it is a little flat but just 5 minutes under the grill and ‘boom’, I love cooking meat in a slow cooker, particularly fatty meat I find it renders the fat in a much more pleasing way than in an oven.

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  5. My husband may be willing to let me use the slow cooker instead of the smoker to try this recipe haha. Is there are particular cut of ribs I should look for? They sell them in a few different styles here in the States.

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    • We get very different cuts of meat over here in Europe than the US so would be wary at guessing a name, but I like to use ribs from the middle of the rib cage and cut them in half with a big butchers saw.

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  6. Oh my oh my oh my! These look sublime Brian! My step mum would go mental for these and given I’ve missed Mother’s Day, I suspect I’ll have to make these to distract her from it lol ;). What a simple but incredible looking recipe ๐Ÿ˜€

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    • Thank Jo, it really is a fabulously simple recipe… You just have to not take the cooking too far or the meat will fall off the bone but apart from that there aint nothing that can go wrong, chuck it in the crock pot go do something and come back, 15 minutes of finishing and dinner is done ๐Ÿ™‚

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  7. These look wonderful. Iโ€™ve never used Char sui sauce before, but will look for it next time at the grocery store.

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  8. Oh my word Brian! You have my mouth watering so much it is difficult to keep the keyboard dry ๐Ÿ˜‰
    Looks stunning, as always. A real comforting, keeper of a recipe.

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    • Thanks Georgina, unfortunately I am unable to compensate you for your damaged keyboard, may I suggest some cling film over the keys in future ๐Ÿ˜‰

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  9. Nothing beats a good rib recipe…and doing them in the slow cooker is even better. Nice pics too.

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    • Thanks April, I’ve not tried it with beef, it does wonders with a chicken though ๐Ÿ˜‰ You will have to let me know how you get on.

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    • I think ribs can often be a little fatty and they need real long and slow cooking to render out all of that fat and that’s where a slow cooker comes into its own.

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  10. Finger licking good !
    I don’t own a slow cooker, but I always use my oven for such recipes.
    Like you, I’m also craving lots of spring greens at this time of the year.

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    • Yes I have used an oven too, it is a slightly different cooking method but if you take the lid off for the last hour in the oven you do get some lovely crispy bits even at a very low setting ๐Ÿ™‚

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