Slow Cooker Chinese 5-Spice Sticky Ribs have a flavor like no other! Plan ahead as they'll need to marinate overnight in the refrigerator before adding them into the slow cooker, but your taste buds will thank you that you took the extra time after your very first bite!
Slow cooker (aka crockpot) meals are the best. With only a little preparation in the beginning, the cooker does all the work while you go about your day without having to babysit a pot. How great is that?
I have plenty of delicious crock pot meals on my site for you to enjoy. Recipes like: Hawaiian Pineapple Chicken Thighs, Chicken Vesuvio (slow cooker style), Slow Cooker Corned Beef, and Slow Cooker Clam Chowder with Shrimp to name a few.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed:
- Swap-out and add-in suggestions:
- Tips and tricks for recipe success:
- Why does marinating the ribs matter?
- Can these ribs be made on the stovetop?
- How to store Chinese 5-spice ribs:
- Are Asian sticky ribs freezer-friendly?
- What to do with any additional sauce?
- How long does this recipe take from start to dinner?
- Is the red food coloring necessary?
- My favorite helpful kitchen gadget for this recipe in particular:
- What to serve alongside Chinese 5-Spice Sticky Ribs:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
PORK RIBS - I used baby back ribs for this particular recipe. Before marinating the ribs, pat them dry with paper towels.
I also recommend cutting the ribs into individual pieces to make them easier to fit into the bags for marinating, using the slow cooker for cooking, and for the ultimate eye-appealing presentation when completed.
Other pork rib options will also work, and I've listed them in the swap-out and add-in section below.
SOY SAUCE - I recommend using low-sodium soy sauce for this recipe, as traditional soy sauce is very high in sodium.
HOISIN SAUCE - Similar to soy sauce, hoisin sauce is made from fermented soy beans.
Additional ingredients in hoisin sauce are garlic, vinegar, sugar, and 5-spice powder. Hoisin sauce is sometimes also referred to as Chinese BBQ sauce.
ORANGE JUICE - I love the flavor of orange and pork, so I added some juice to the marinade on a whim.
All I had on hand was store-bought juice, but fresh is always preferred if you have it. If you like, you can add some orange zest for an extra punch of orange flavor, but it's optional.
BROWN SUGAR - Use whatever brown sugar you have on hand. Dark brown sugar will lend a deeper, richer molasses flavor, while light brown sugar is subtler.
Either will work in this recipe. I used light brown sugar because that's what I had in my pantry.
HONEY - This ingredient gives the ribs that wonderful, sweet, sticky component you'll flip for!
You'd think with the addition of both brown sugar and honey, the ribs would be sickly sweet, but they're not. Their flavor is beautifully balanced.
FRESH GINGER - I recommend using fresh ginger for these ribs if you can. I store my fresh ginger in an airtight bag in the freezer to maintain freshness and longevity.
I also used a rasp (microplane) to grate the frozen ginger directly into the sauce, and most times don't bother to peel it (but that's personal preference). See the section below if using ginger powder as a replacement for fresh ginger.
DRIED GARLIC CHIPS - I've been using dried garlic chips for my cooking lately and love them!
Of course, using fresh garlic cloves will also work wonderfully for this recipe, but dried garlic chips last and last in the pantry without worry of spoilage and pack a punch of big garlic flavor!
CHINESE 5-SPICE POWDER - This deeply spiced, highly flavorful, ground seasoning is a mix of star anise, cloves, cinnamon, fennel seeds, and black peppercorns. For swap-out recommendations, please see the section below.
CHILI CRUNCH - You'd think with the addition of chili crunch to the marinade, these ribs would be super hot and spicy, but they're not.
They do, however, have a slight spice on the end, but nothing that will blow your head off. However, if you like your heat level more extreme, by all means, add as much as you like.
CORN STARCH - This ingredient will thicken the marinade/sauce the ribs are cooked in so that the sweet, rich sauce will stick to the ribs without sliding off before finishing the ribs in the oven.
Mixing cornstarch with a slight bit of the hot cooking liquid is all it takes to thicken the sauce once it comes to a boil.
RED FOOD COLOR - This ingredient is totally optional, but it's what gives these Chinese sticky ribs their iconic bright red appearance. Options for swaps and substitutions are listed below, if desired.
SCALLIONS - Used specifically as a garnish, sliced scallions (both the green and white parts) make this dish POP with added eye appeal and flavor anticipation.
SESAME SEEDS - Another ingredient used specifically for garnish, a tiny bit of crunch, and a slight nutty flavor. This ingredient is optional, but highly recommended to add a WOW factor to the presentation!
BLACK PEPPER - I always use freshly cracked black peppercorns for my cooking. I like to keep a lidded container of fresh cracked black pepper on the counter and replenish it as I run low.
A countertop coffee grinder (specifically for pepper) works well for grinding fresh peppercorns.
KOSHER SALT - I use kosher salt in all my recipes. It is my go-to salt for all of my cooking and baking.
Feel free to use another type of salt if you wish, but note the gray box below if using iodized table salt instead.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- 7-quart slow cooker
- chef's knife
- cutting board
- gallon zip-lock bags (for marinating the ribs)
- paper towels
- measuring cups and spoons
- 3-quart saucepan
- mixing bowls
- whisk
- tongs
- microplane (for grating the ginger)
- slow cooker cooking bags (optional, for easier cleanup)
- pastry brush
Swap-out and add-in suggestions:
--I used baby back ribs because they were on sale for a BOGO situation. That said, feel free to use any type of pork ribs you enjoy.
Additional pork rib options may include: St. Louis-style pork ribs, spare ribs, or even country ribs.
--I used a low-sodium soy sauce for this recipe, but feel free to use regular soy sauce if that's what you have. However, if using regular soy sauce, you may want to omit the kosher salt from the marinade ingredient list.
--Minced, fresh garlic is a perfectly acceptable garlic option in place of the dried garlic chips you see me use in the video.
Since this recipe makes a lot of ribs, I recommend using 2 tablespoons of minced, fresh garlic, OR you can use garlic powder (1 tablespoon) if that's what you have on hand.
--Dried ginger powder is perfectly fine to use as an alternative to freshly grated ginger, if needed. I'd recommend using ½ tablespoon of dried ginger in place of the fresh ginger.
--Pomegranate juice as a substitute for the orange juice will be delicious, and it will help bring the red color component to the sauce without the use of red food color. Unsweetened cherry juice would also be an excellent choice.
--Minced chives or even chopped cilantro would make a wonderful garnish in addition to, or as a replacement for, chopped scallions.
--No Chinese 5-spice powder? No problem. Use a mixture of (equal parts) ground cinnamon, ground cloves (or allspice), and ground fennel, or garam masala if you have it.
Tips and tricks for recipe success:
Slow cooker cooking bags are your friend. I've been using them for a while now because they make slow cooker cleanup a breeze! Carefully lift out the bag when you're done cooking, and voila! No more stuck-on food or scrubbing!
Dry the ribs well after unwrapping them with paper towels and lay them on a baking sheet before cutting.
Flip the ribs (rib side up) and carefully cut the ribs into individual riblets using a sharp paring knife or chef's knife. Doing so will aid the marinating process and the fitting of the ribs into the cooker.
After the ribs are fully cooked, remove them to the baking sheet while preparing the sauce. Carefully add the cooking liquid to a 3-quart saucepan, reserving ½ cup for the cornstarch slurry. Whisk the cornstarch into the reserved cooking liquid, then add it to the saucepan. Heat over high heat, stirring frequently until the sauce thickens.
Two coats of 5-spice sauce are recommended for the best flavor. Brush the ribs generously with sauce, bake, sauce again, and bake again for the best flavor.
Why does marinating the ribs matter?
A 12-hour marinade will ensure that the flavors of all the ingredients penetrate the meat, resulting in the most flavorful and tender ribs possible.
That said, even if you can only marinade the ribs for a fraction of that time (4-6 hours), doing so will greatly enhance your flavor experience.
Can these ribs be made on the stovetop?
Yes, they can.
Follow the same easy steps, but when the recipe says to add the ribs to the slow cooker, add them to a large Dutch oven instead.
Cook (covered but slightly vented) over medium heat for 3½-4 hours.
Remove the ribs from the pot and transfer them to a baking sheet. Thicken the sauce with the cornstarch slurry as described, then increase the heat to medium/high and stir well until the sauce thickens.
Brush the ribs with the sauce and finish in the oven as directed in the recipe.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
How to store Chinese 5-spice ribs:
Store the cooked ribs in an airtight container in the refrigerator for up to 5 days.
Are Asian sticky ribs freezer-friendly?
Yep!
Cool the ribs completely after cooking and store them in an airtight freezer container or freezer bag. Label and date. Freeze for up to 3 months.
Thaw in the refrigerator overnight, then reheat, uncovered, in a moderate oven or an air fryer until hot.
What to do with any additional sauce?
Store any remaining sauce in an airtight container in the refrigerator for up to 5 days. Freeze in an airtight freezer container for up to 3 months.
This delicious Chinese 5-spice BBQ sauce will taste amazing brushed on chicken, fish, and even shrimp.
Get creative with how you use it, and don't be afraid to experiment.
How long does this recipe take from start to dinner?
With the overnight marinade and the 4-hour cook time, this recipe takes approximately 17 hours from start to finish, but most of that time is hands-off, letting the fridge and slow cooker do all the hard work so you don't have to.
Is the red food coloring necessary?
No, if you're opposed to using it you certainly don't have to.
I've given some alternate suggestions in the above section for swap-outs and add-in ingredients if you'd like to take a look.
My favorite helpful kitchen gadget for this recipe in particular:
My favorite helpful kitchen gadget for this recipe in particular:
I've recently started using a handheld food vacuum sealer, and am wondering how I ever lived without it.
I used it specifically in this recipe to keep the fresh ginger and scallions fresh in the fridge. I honestly can't tell you how many times those items have spoiled in my refrigerator before I've gotten to use them.
I also used the vacuum sealer for marinating the ribs overnight in the fridge. I needed to double-bag the ribs to prevent the liquid marinade itself from getting into the vacuum sealer attachment, but that wasn't a big deal, and it worked like a charm.
If you're interested in saving yourself money and food spoilage, check out the food storage vacuum sealer and vacuum sealer bags I've been using.
Yes, they are an investment up front, but in the long run, the money saved and the guilt of having to dispose of spoiled food will more than recover the initial cost and save your sanity.
What to serve alongside Chinese 5-Spice Sticky Ribs:
Chinese Bing Bread is a yeasted sweet and savory flatbread that's filled with potato, bacon, green onion, and cheese. Topped with soy sauce and sesame seeds, Bing bread is best when grilled in a cast-iron skillet for an amazing outer crust, and finished in the oven.
Blistered Green Beans with Miso and Sesame will hit all the right bells and whistles on your taste buds. This is a delicious and extraordinary side dish that will keep you coming back for more!
Chinese Almond Cookies are super simple to make with a lovely almond flavor and a crisp, crunchy texture.
*Special Note - This recipe was lightly adapted from Butter Your Biscuit.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Slow Cooker Chinese 5-Spice Sticky Ribs
Equipment
- Chef's Preserve Vacuum Sealer optional
- Chef's Preserve Vacuum Bags Large optional
- aluminum foil optional, for easier clean up
- pastry brush for saucing the ribs
- 3 quart saucepan for reducing the sauce
- paring knife optional
Ingredients
- 2 full-slabs pork ribs sliced into individual ribs
- ½ cup soy sauce I used low-sodium
- ½ cup hoisin sauce
- ½ cup orange juice
- ¼ cup packed brown sugar
- ½ cup honey
- 2 teaspoons freshly grated ginger
- 2 tablespoons dried garlic slices crushed
- 2½ teaspoons Chinese 5-Spice
- 1½ tablespoons chili crisp or to taste
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ cup chopped scallions optional, for garnish
- 2 tablespoons toasted sesame seeds optional, for garnish
Instructions
- Dry each slab of ribs thoroughly with paper towels. Use a sharp paring knife or chef's knife to carefully slice each slab into individual ribs. *Note - this is easiest to do facing the slabs, meat-side down.
- Divide the amount of ribs evenly in half and place them into 2 separate gallon zip-top bags. Set aside while making the marinade.
- In a medium-size bowl whisk together the soy sauce, hoisin sauce, brown sugar, orange juice, honey, ginger, garlic, Chinese 5-spice powder, chili crisp, salt and black pepper.Pour the marinade evenly between the two bags of ribs. Press the bags carefully shut to remove as much air as possible and to seal completely. Gently massage the contents of both bags to evenly distribute the marinade over the ribs. Place the bags into the refrigerator (preferably in a bowl or on a rimmed baking sheet in case of leaks) and allow to marinate overnight.
- Four or five hours before serving, add the contents of both bags (ribs and liquid) to the 7-quart slow cooker. Set the crockpot to high, cover, and cook for 4 hours.
- Preheat oven to 375℉ (190℃)
- After 4 hours time, use tongs to remove the cooked ribs to a (foil-lined) rimmed baking sheet and set aside while the oven preheats.
- Carefully transfer the cooking liquid from the slow cooker to a 3-quart saucepan, making sure to set aside ½ cup of hot liquid for making the cornstarch slurry. Set to heat to medium/high under the saucepan.Add the cornstarch to the reserved ½ cup of cooking liquid, whisk to combine, and add the slurry to the saucepan. Cook, whisking frequently, as the sauce thickens. Add the red food coloring (if desired) and stir well to combine.
- Once the sauce has thickened, generously brush each rib with the sauce.Place the ribs onto the center rack of the oven and cook for 10 minutes. Remove the ribs from the oven and liberally brush them a second time with the remaining sauce. Return them to the oven to continue cooking until deeply caramelized (approximately 7-minutes).
- Garnish the ribs with sesame seeds and chopped scallions if desired before serving.
Video
Notes
Nutrition
I sincerely hope you'll enjoy making (and, of course) eating these delicious Asian sticky ribs made in the crock pot as much as I've enjoyed bringing them to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Comments
No Comments