Sesame Pork Ribs for the Crock Pot

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.

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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.

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We've been making this recipe for years (it's in a cookbook I own) and we love it. I don't feel the need to change a thing. Most of the ingredients are things I have on hand all the time, and they are very easy to throw together. The ribs are tender and flavorful. I serve them with brown rice and veggies and the kids always ask for seconds! Yum!

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This made a really good sauce that was not too sweet and had a little tang to it. I subbed boneless/skinless chicken breasts for the ribs and when the chicken was done I turned the crock off and tossed in some peppers and onions that had been cut up. I let it sit on the counter for a while so the vegetables could soften just a bit but still retain some crunch. Removed everything from the crock and poured the sauce in a pan and thickened the sauce with a little cornstarch. Served it all over rice and had a nice Sunday dinner with very little effort. Thanks for sharing!

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I enjoyed these ribs, as did everyone in my family, but (as one reviewer put it) it didn't have any POW to the flavor...it's not that it tasted bad, it just didn't have any distinct flavor - just sweet. However, I will make it again and I will use a little more vinegar for tang and see if that doesn't do the trick. I baked these in the oven, covered tightly, @300º for 2 to 3 hrs and they were fall-off-the-bone perfect. Thank you for posting.

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We really loved the flavor of these!!! They were a little greasy coming out of the pot. But next time I would removed them and the degrease the drippings. Baste them and zap them under the broiler. Yumm!

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Not only was this very tasty but my picky 10 y/o asked for a second helping AND asked for leftovers tonight...a rarity here! I cut the recipe in half, used all boneless country ribs and I threw in one large rib w/bone in...both rib meats were moist and tender; cooked for 5 hours on low perfectly. I used seasoned rice wine vinegar instead of the regular vinegar and added a few squirts of bottled Sweet Baby Ray's regular BBQ sauce to the liquid. This is not a thick, sticky sauce, as you would find while ordering chinese takeout but the thin sauce is tasty and makes for nice, tender, moist pork. I made with a side of white rice and broccoli. I left off the green onions (picky son). I will be making this many times and next time and would like to try it with chicken breasts, pork tenderloin or boneless chops. Thank you so much for posting this recipe!!!

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Excellent, fall-off-the-bone ribs. Great flavor. You won't want to cook longer than 6 hours.

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These are very good. I think they'd taste better grilled or baked though. The sauce is wonderful.

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just not enough flavor in the finished product. Wouldn't a bottle of store bought BBQ sauce do the same? and there would be no waste of ingredients, I dumped about 2 cups of sauce down the drain as it doesen't really stick to the ribs, & to add it on top of the ribs for the cooking process would mean way to much liquid in the pot. I wouldn't make them again.

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did these for 10 hours on LOW, and they just fell apart. They didn't have a big POW of flavor, though, even though I dumped in the rest of the sauce. Maybe next time I'll marinate them overnight...

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Very simple to do. The only thing I would advise is to watch the time. I cooked mine for over 5 hours and they were a bit too done for me. A bit dry. A little less time and they would have been perfect!! Thanks Recipe Fairy.

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