Chinese Pork Ribs (Crock Pot)

Submitted by KerfuffleUponWincle

"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"

 

• Ready In: 7hrs 5mins
• Ingredients: 8
• Serves: 4

ingredients

• 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)

directions

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.

Reviews

[LifeIsGood]

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.

 

[teresas]

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...=)

 

[I'mPat]

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.

 

[AcadiaTwo]

Delicious extremely tender country ribs. I browned them in the oil in a dutch oven first before placing them in the crockpot. I doubled the sauce as my DH likes a lot of sauce, plus I think it would be tasty drizzled on low mien or rice. I cooked them on low for 7 hours and they were falling of the bone tender. Actually I could have made pulled pork easily with a fork. Made for Make My Recipe ~ Australia Day Tag.

 

[GinaJohnson]

These were great. They needed a bit of salt at the table, so maybe next time I'll go half low sodium, half regular soy sauce. Otherwise, made them as directed and they were great! I made my own marmalade using this recipe: http://www.food.com/recipe/easy-orange-marmalade-78925<br/>Delightful.