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Slow Cooker Hoisin Spare Ribs
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- #56852
Holy hoisin. It's the savory secret to these crockpot spare ribs that get an extra punch of flavor from ginger, orange peel, and garlic. Mouthwatering over rice with some scallions.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine
2 teaspoons grated orange peel
2 tablespoons grated fresh ginger
4 cloves garlic, peeled & minced
1 bunch green onions, sliced, with green tops
2 pounds lean pork spare ribs
directions
In a small bowl, mix together the hoisin sauce, soy sauce, rice wine, ginger, and garlic garlic, and orange peel.
Place 1/3 of the green onions in a 3 1/2- to 5-quart slow cooker. Top with some of the pork ribs and spoon some of the sauce on the meat.
Repeat these layers 2 more times, ending with the remaining sauce. Cover and cook on low 9 to 10 hours, or until tender.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I always Brown my meat first
Meat out of the crockpot does not look like this photo unless there are additional steps that aren't included in the recipe. Did you make additional sauce and broil the ribs after they were slow cooked? I just made this recipe and they are tender and taste great, but they definitely don't look like this.
Food styling is an art! Even if we're not photographing a recipe we often take extra measures to step up the presentation like when we do events. It's usually more work than the average home cook wants to put into a nightly meal (myself included!) but it can add to the appeal for special occasions. And it's not always complicated. One easy trick for crock pot food that we use in our studio here is to strain any liquid in the crock pot and then reduce it down in a saucepan until it's very thick - makes a great glaze or sauce and still uses all the same ingredients that the food was cooked with. Or, as you suggested, making additional sauce - that works too!