Prep 10 mins
Cook 6 hrs
You won't believe how little effort it takes to make these tender,juicy ribs.
- 3⁄4 cup packed brown sugar
- 1⁄2 cup soy sauce
- 1⁄2 cup ketchup
- 1⁄4 cup honey
- 2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- 5 lbs country-style pork ribs (ribs with no bone in it)
- 1 medium onion, sliced
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons chopped green onions
- In a large bowl, combine the first nine ingredients. Add the ribs; turn to coat.
- Place onion in a 5-quart crock pot. Arrange ribs on top. Cover and cook on low for 5 to 6 hours or until a meat thermometer reads 160°F to 170°F.
- Place ribs on serving platter and sprinkle with sesame seeds and green onions.
This is my very favorite pork rib recipe! Thank you so much for posting. I don't see how Carol G. could have had so much sauce leftover since it only makes 2 cups to begin with. It definitely must be added for the cooking process. Sometimes the ribs make more or less "juice", so if I need to, I mix a little cornstarch with water and mix it into the pot for the last 5 minutes to thicken it up a little bit.
Southern chef you are so correct in saying that these are tender and juicy. The ingredients combined into a great mild tasting recipe!! There was no one ingredient that over powered another. Here in Iowa, country-style pork ribs have the bone left in them and they are VERY meaty. I made to different recipes today, this one and Chinese Pork Ribs Chinese Pork Ribs. I will be making this one again. Thank you for sharing your recipe.
I tried this recipe for a casual dinner with our good friends. I love using the Crockpot as it allowed me to get the main ingredient ready with little fuss. The variations were that I cut back on the soy sauce (about 1/2 as we are very sodium conscious) and therefore cut the sweet ingredients so as to keep the balance. I also always brown the meat on a skillet to lock in the flavor. My guests really enjoyed the pork which was fork tender along with the onions and au jus.