Slow Cooker Pork Ribs - Peking Style - Elizabeth's Kitchen Diary

Enjoyed the recipe? Leave a rating!

Slow Cooker Pork Ribs - Peking Style

Enjoy the rich, aromatic flavours of slow-cooked Peking-style pork ribs, where a marinade of hoisin, soy sauce, garlic, and honey infuses the meat with savoury sweetness. As they simmer to tender perfection, the ribs develop a glossy, flavourful coating, offering a taste of Chinese-inspired cuisine with minimal effort.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 866kcal

Author: Elizabeth

Equipment

1 saute pan
1 slow cooker

Ingredients

1.4 kg pork ribs
2 tbsp sunflower oil
100 ml Hoisin sauce
60 ml dark soy sauce
2 tbsp Shaoxing rice wine
2 tbsp runny honey
1 tsp garlic puree
1.5 tsp Chinese Five Spice
1 pinch chilli flakes optional
15 grams cornflour
spring onions to serve
fresh red chilli to serve

Metric - US Cup Measures

Instructions

Heat 2 tbsp sunflower oil in a heavy-based saute pan over a medium-high heat. Brown 1.4 kg pork ribs on all sides and place into the bowl of your slow cooker.
Mix together 100 ml Hoisin sauce, 60 ml dark soy sauce, 2 tbsp Shaoxing rice wine, 2 tbsp runny honey, 1 tsp garlic puree, 1.5 tsp Chinese Five Spice and 1 pinch chilli flakes (if using) and pour over the top of the seared pork ribs. Stir well to coat.
Close the lid of the slow cooker, select HIGH heat and set the timer for 4 hours.
At the end of the cooking time, the KEEP WARM function will turn on. Remove the ribs from the cooking pot and keep warm.
Dissolve 15 grams cornflour in a little water and stir into the sauce left in the bottom of the bowl. Stir until thickened (it'll thicken pretty quickly).
Return the ribs to the cooking pot and stir well to coat. Serve straight from the cooking pot, or arrange the ribs on a serving platter, garnish with spring onions abd sliced fresh red chilli and serve the remaining sauce on the side.

Nutrition