Chinese Pork Ribs (Crock Pot)

Chinese Pork Ribs (Crock Pot) created by teresas

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
Serves:
Units:

ingredients

directions

  • 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.
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"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"
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  1. Rosamaria B.
    This is delicious!....changed the marmelade for apricot instead of orange
    Reply
  2. Rosamaria B.
    This is delicious!....changed the marmelade for apricot instead of orange
    Reply
  3. teresas
    Chinese Pork Ribs (Crock Pot) Created by teresas
    Reply
  4. 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...=)
    Reply
  5. clarissegibson
    I thought this was good, my husband and father in law didn't like the marmalade peel flavor very much. I used the home made marmalade with half sugar and half Splenda so maybe I didn't get that right. I'd like to try it again, with less marmalade and maybe add some ginger. We all thought it might be better served over rice or noodles as a lo mein to perhaps enhance the flavors.
    Reply
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