Chinese Ribs

  • Prep Time: 15 mins
  • Total Time: 6 hrs 15 mins
  • Servings: 4
  • Ingredients

  • 1/2 cupketchup
  • 2tablespoonshoney
  • 2tablespoons rice or 2tablespoonswhite vinegar
  • 2tablespoonssoy sauce
  • 1/4 teaspoonfive-spice powder
  • 1smallonion, finely chopped
  • 2teaspoonsminced fresh ginger
  • 1clovegarlic, minced
  • 1teaspooncornstarch
  • 1tablespooncold water
  • 4lbscountry-style pork ribs, separated
  • hot, cooked rice
  • Directions

  • In a 3 1/2 quart crock pot, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
  • Position a broiler rack 6 inches from the source of the heat and preheat the broiler.
  • Broil the ribs, turning once, until browned.
  • About 10 minutes.
  • Transfer the ribs to the crock pot.
  • Stir to coat the ribs with the sauce.
  • Cover and slow cook until ribs are ender.
  • 5-6 hours at 200 degrees (low).
  • Transfer the ribs to a platter and cover with aluminum foil to keep warm.
  • Skim the fat from the surface of the sauce.
  • In a medium saucepan bring the sauce to a simmer over a medium heat.
  • Cook until reduced to about 1 cup, 6-8 minutes.
  • Stir in the cornstarch mixture and cook just until thickened.
  • Pour the sauce over ribs and serve immediately with hot cooked rice.
  • Reviews

  • “Easy to do and had a nice sauce for the rice. I tried cut away most of the fat before cooking and used a fat separator to eliminate most of the fat after cooking.It was a good recipe.”

  • “This is super–the meat was so tender, & the sauce tho you use ketchup it had a great Chinese flavor & the ketchup just adds the perfect base for seasonings. I was glad to have a dinner that cooked itself. I served it with Japanese Fried Rice & spooned the ssauce over the meat.”

  • “first of all, this isnt chinese. you NEVER EVER use ketchup or other american condiments in chinese food. also going the extra mile to buy the rice vinegar is highly recommended because white vinegar in the pork just tastes like ****. overall the pork was ok but i suggest you changing the name because “this just aint chinese” because i think i would know seeing that im chinese myself.”

  • “Lotrfan, Ketchup was brought to this Country from CHINA. Just look it up. I would, however, add sesame oil to this recipe.”

  • “Taste wasn’t quite what we expected, but good non the less. I baked these in the oven at 300′ for 3 hours since we were using these for an appy and didn’t want them to be falling of the bone finger food.Thank You RecipeNut”

  • “I used my slow cooker for this Chinese-style dish that is easy to make using ketchup as a base.I did not find it an authentic taste, but it was good, and I served it with brown rice and stir-fried vegies.”

  • “The meat was good, but the sauce…MMMMMMMMMM! I had planned on serving with rice but I had left of mashed potatoes so I used those. I followed the directions except I didnt have any 5 spice powder.”

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