Chinese Pork Ribs (Crock Pot)

Total Time
7hrs 5mins
Prep 5 mins
Cook 7 hrs

From TOH's facebook page promoting Easy recipes from the NEW Taste of Home Cooking School Cookbook: Chinese Pork Ribs uses a slow cooker to “cheat-it” instead of ordering take-out Recommended by June Ross of Belmont, North Carolina. -- Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49

Ingredients Nutrition


  1. For added flavor and richer color, If time permits, brown ribs in a medium-hot pan in about 1 1/2 tablespoons oil before crocking!
  2. In a small bowl, combine the soy sauce, marmalade, red pepper flakes, ketchup garlic, and minced ginger. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
  3. Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
  4. Serves 4.


Most Helpful

This recipe is wonderful! I used boneless ribs and added a few more pounds, so doubled the sauce ingredients. I kept the cook time to 6 hours. They turned out great. I really loved the flavor. The orange marmalade really tones down the soy sauce, leaving a subtle, delicious flavor. I used this recipe for company and everyone enjoyed it. Made for Photo Tag.

LifeIsGood June 05, 2012

I used baby back ribs...I did brown them before throwing them in the crock pot...cooked them for 6 hours on low and used the apricot preserves...yummy!...We loved them...thanks for posting the recipe...=)

teresas August 02, 2013

For 3 of us I used just under 1 kilo of boneless prok spare ribs (but as delicious as they were I was still wishing I could have gotten them on the bone because I feel they would have been even better and well there is nothing better than nawing on tender meat of the bone). Cooked fpr 6 hours in the crock pot (had 6 ribs and 5 fitted in the bottom and 1 on top which I pushed down as the rest cooked and it was not quite as fall apart as the rest). Once cooked I tgransferred to a plate and covered with alfoil and put the sauce into a small pot and put on a rapid boil and reduced by half and then thickened with a little cornflour slurry to give a slightly thicker consistency and that lovely glossy look. Tonight I served it with recipe #465452 but would consider serving with rice to use more of that oh so lovely tasting sauce and some steam vegies. hank you Kerfuffle-Upon-Wincle for a great recipe, made for 123 Hits.

I'mPat August 24, 2012

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