Cody Casey
Chinese spare ribs are a tasty, sticky, and tender treat that can be made in a crock pot. They are a great alternative to barbecue ribs and are incredibly easy to make. The ribs are cooked low and slow, resulting in juicy, fall-off-the-bone meat that is packed with flavor. The key to this dish is the sauce, which typically includes ingredients such as soy sauce, honey, hoisin, and five-spice. The ribs are usually cut into sections, seasoned, and placed in the crock pot with the sauce, then cooked for around 4 to 8 hours.
| Characteristics | Values |
|---|---|
| Taste | Sweet, spicy, tangy, juicy, sticky |
| Texture | Tender, falling apart |
| Ease | Easy, simple |
| Time | 4-5 hours on high heat, 6-8 hours on low heat |
| Ingredients | Soy sauce, honey, hoisin, five-spice, brown sugar, sweet chili sauce, garlic, ginger, red food coloring, sesame oil, barbecue sauce, apricot preserves, red pepper flakes, ketchup, mustard, horseradish, salt, pepper, cornstarch, rice wine vinegar |
| Calories | 637 kcal |
| Carbohydrates | 26g |
| Protein | 54g |
| Fat | 33g |
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What You'll Learn
Marinade the ribs for 12-24 hours
To make Chinese spare ribs in a crock pot, it is recommended that you marinate the ribs for 12-24 hours for the best flavor. To do this, first cut the ribs into sections—either between the bones to create individual ribs or into 3 or 4 larger sections. Place the ribs in a large bowl or freezer bag.
Next, make the marinade. In a small bowl, mix together soy sauce, honey, hoisin sauce, Chinese five-spice powder, brown sugar, sweet chili sauce, garlic, ginger, and red food coloring (optional). You can also add red pepper flakes, ketchup, horseradish, mustard, or rice wine vinegar to taste. Whisk the ingredients together until they are well combined.
Once the marinade is ready, pour it over the ribs in the bowl or freezer bag. Ensure that the ribs are well coated in the marinade. Cover the bowl or seal the bag, and place it in the refrigerator for 12-24 hours. The longer the ribs marinate, the more intense the flavor will be.
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Cook on low for 6-8 hours
Cooking Chinese spare ribs in a crock pot is a straightforward process. However, it's important to keep an eye on the ribs to ensure they don't overcook and fall off the bone. Depending on your preference, you can cook the ribs on a low setting for 6-8 hours, or on a high setting for 4-5 hours.
When cooking on low, it's essential to monitor the ribs after about 4 hours. The ribs should be tender, but not falling off the bone. Overcooking will result in the meat falling off the bone, creating a mess of meat and bones. To avoid this, check the ribs periodically after the 4-hour mark to ensure they don't overcook.
Additionally, you can finish off the ribs under a broiler/grill to give them a gently sticky texture. After removing the ribs from the crock pot, place them on a foil-covered baking sheet. Reduce the sauce in a pan and pour it over the ribs before placing them under the broiler/grill. This step will add a nice caramelization to the ribs and enhance their flavour and texture.
If you prefer your ribs to be well-done, you can cook them on low for the full 8 hours. This extended cooking time will ensure that the ribs are very tender and falling apart. Just be mindful that the longer cooking time may require you to add a little water to the sauce to keep the ribs moist.
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Broil for a few minutes to caramelise the sauce
Once the ribs are cooked and saucy, it's time to broil them. This step is crucial to achieving that perfect sticky texture and caramelised flavour. Here's how to do it:
First, lift the ribs out of the crock pot carefully and place them on a foil-covered baking sheet. Using foil makes clean-up easier and helps prevent the ribs from sticking to the pan. You can also use a baking sheet lined with parchment paper if you prefer.
Next, brush the sauce over each rib. You can use any leftover sauce from the crock pot, or you can make a thicker, glossier sauce by transferring it to a saucepan and reducing it over medium heat. For an even thicker sauce, whisk in a slurry made from cornstarch and water. You can also add a little barbecue sauce or a drizzle of sesame oil to the sauce for extra flavour.
Finally, place the sauced ribs under the broiler for 5-6 minutes, or until the sauce is gently sticky and caramelised. Keep a close eye on them during this process, as the high heat of the broiler can cause the sauce to burn quickly.
And that's it! Your Chinese spare ribs are now ready to serve. Enjoy the tender, juicy, and flavourful ribs as an appetiser or main course. They pair well with egg fried rice and stir-fried vegetables.
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Thicken the sauce with cornstarch
To thicken the sauce with cornstarch, start by removing the ribs from the crockpot and placing them on a serving platter or foil-lined baking sheet. Cover loosely with foil to keep warm. Next, you'll need to separate the sauce from the juices in the crockpot. This can be done by spooning off the top layer of fat or pouring the juices into a separate saucepan.
In a small bowl, whisk together cornstarch and water until smooth and lump-free. The amount of cornstarch and water needed will depend on the volume of sauce you are thickening. For a smaller amount of sauce, start with 1 tablespoon of cornstarch and add more as needed. For a larger volume of sauce, you may need up to 2 teaspoons or more.
Once the cornstarch and water are combined, whisk this mixture into the sauce. If using a crockpot, turn the heat setting to high and continue cooking until the sauce reaches your desired thickness. This should take around 15 minutes. If using a saucepan on the hob, simply simmer the sauce over medium heat until thickened.
Finally, brush the thickened sauce over the ribs. For an extra sticky and caramelized finish, place the sauced ribs under a broiler for 5-6 minutes.
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Serve with egg fried rice and stir-fried vegetables
Chinese spare ribs cooked in a crock pot are a delicious, tender, and flavourful meal. They go perfectly with egg-fried rice and stir-fried vegetables. The ribs are typically cooked slowly, low and gently, for around 6-8 hours, resulting in juicy, fall-off-the-bone meat. The key to achieving that sticky, finger-licking texture is to finish them under a grill or broiler for a few minutes, brushing with sauce to achieve that perfect, gentle stickiness.
The rice is a great accompaniment to the ribs, and the egg-fried variety is a tasty, authentic addition. The rice can be cooked whilst the ribs are grilling at the end of their cooking time. Simply fry an egg in a wok or large pan, and once cooked to your liking, add in your cooked rice and stir through. You can add some soy sauce to taste, and perhaps a little of the rib sauce for an extra flavour boost.
Stir-fried vegetables are a great, healthy side dish to serve with the ribs and rice. Again, these can be cooked whilst the ribs are grilling. Chop up some fresh vegetables, perhaps onion, pepper, mushrooms, and courgette, and add to a hot wok or pan with a little oil. Stir-fry the vegetables for a few minutes until tender, and add some soy sauce or rib sauce to taste.
The ribs, egg-fried rice, and stir-fried vegetables create a wonderful, flavourful meal, with the ribs taking centre stage, and the sides providing a tasty, healthy balance.
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Frequently asked questions
Chinese spare ribs should be cooked in a crock pot for 4-5 hours on high or 6-8 hours on low.
The ingredients needed are ribs, soy sauce, honey, hoisin sauce, Chinese five-spice powder, brown sugar, sweet chilli sauce, garlic, ginger, red food colouring, cornstarch, sesame oil, and barbecue sauce.
It is recommended to cut the ribs into individual pieces and marinate them in the sauce for 12-24 hours before cooking.
Some suggested side dishes include egg fried rice, stir-fried vegetables, and barbecue sauce for dipping.
