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
- 1 1⁄2 tablespoons olive oil (for browning) (optional)
- 3 lbs bone-in country-style pork ribs
- 1⁄4 cup reduced sodium soy sauce
- 1⁄3 cup orange marmalade or 1⁄3 cup apricot preserves
- 1⁄8 teaspoon red pepper flakes or 2 -3 dashes cayenne pepper
- 3 tablespoons ketchup
- 2 garlic cloves (minced)
- 1 -2 teaspoon fresh gingerroot (minced) (optional)
- 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!
- 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.
- Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
- Serves 4.
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.
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...=)
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 Dairy Free Asian Inspired Coleslaw 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.