Slow Cooker Chinese 5-Spice Sticky Ribs
Slightly sweet, slightly spicy, very sticky and very delicious! Serve these Chinese 5-Spice Sticky Ribs as an appetizer or main course. Just make sure to serve them with plenty of wet wipes.
Servings: 24 servings
Calories: 64kcal
Equipment
- Chef's Preserve Vacuum Sealer optional
- Chef's Preserve Vacuum Bags Large optional
- Gallon-Size Ziploc Freezer Bags
- 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
Store any leftovers in an airtight container in the refrigerator (label and date) for up to 5 days.
May be frozen. Store the cooked and cooled ribs in an airtight freezer container or bag. Label and date the contents and freeze for up to two months. Thaw in the refrigerator overnight and heat, uncovered in a moderate oven (or air fryer) until hot.
Store any leftover sauce in an airtight container (label and date) in the refrigerator for 7-10 days.
Nutrition
Serving: 1serving | Calories: 64kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 579mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
