Crock Pot Chinese Ribs

"These ribs will have to be broiled firstly in the oven and then slow-cooked in a crock pot you can easily double this recipe. You can also cook these ribs on low heat in the oven. You might want to double the complete recipe, or just double the sauce ingredients....this is delicious! Adjust the ginger and garlic amount to taste."
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Ready In:
5hrs 30mins




  • In a bowl combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic; pour into the slow-cooker.
  • Set oven heat to broil and set the rack 6 inches from heat source.
  • Season ribs with salt and pepper.
  • Place the ribs on a baking pan, then broil, turning once until browned (this should take about 10-12 minutes).
  • Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce.
  • Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender.
  • Transfer the ribs to a platter to keep warm.
  • Skim any fat from the top of the sauce.
  • Transfer the sauce to a saucepan and bring to a simmer over medium heat, cook until reduced to about 1 cup.
  • In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened.
  • Pour the sauce over the ribs and serve.
  • Serve with cooked rice.

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  1. This was a nice dinner. Perfect since the ribs were so dang cheap recently and I did not know what to do with them. I like the broil before hand.
  2. This ribs were perfect for a nice casual evening. I didn't (and wouldn't) change a thing!!! The prep time was wonderful as I made the sauce up the day before and cooked the ribs in my slow cooker for 7 hours....freeing up valuable time before serving. I removed the sauce, put the ribs back in the crock pot to keep warm. The sauce is a must to go over the ribs and rice. My only caution was to watch the ribs as they broil...I had to lower the ribs down in the oven as they were starting to burn. Again... Kittencal, another wonderful contribution!!!



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