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?

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 wondefully tender ribs. Finishing them off under the grill or broiler really does push them over the edge.

These Char Siu ribs join an ever growing list of pork rib recipes here. If you like these then you will love both my Instantpot Apple Glazed Ribs and my Oven Roasted BBQ 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?

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.

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?

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.

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 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

5 from 3 votes
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
Cuisine Chinese
Keyword Char Siu Pork Ribs Recipe, Pork Ribs Recipe, Simple Pork Ribs Dinner
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 10 minutes
Servings 4
Calories 860kcal
Author Brian Jones

Ingredients

  • 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

Instructions

  • 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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Readers Comments

34 thoughts on “Slow Cooker Char Siu Pork Ribs”

  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.

  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!

    • 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.

  3. 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?

    • 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.

    • 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.

  4. 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 😀

    • 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 🙂

  5. 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.

    • 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 🙂

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