Sesame Pork Ribs for the Crock Pot

Sesame Pork Ribs for the Crock Pot created by Nina S.

You won't believe how little effort it takes to make these tender,juicy ribs.

Ready In:
6hrs 10mins
Serves:
Units:

ingredients

directions

  • 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.
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"You won't believe how little effort it takes to make these tender,juicy ribs."

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  1. Nina S.
    Sesame Pork Ribs for the Crock Pot Created by Nina S.
  2. Nina S.
    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.
  3. Sarck
    My boyfriend is a cook and this recipe even blew him away! The flavor was fantastic--I might use a little more red pepper next time because I like spicy food but the sweet and savory flavors soaked into the ribs really nicely. I also used some water to thin the marinate a bit and served over orzo. Great recipe
  4. Bridget Leigh
    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!
  5. SloppyJoe
    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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