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No one ever believes how little effort it takes to make these tender, juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer in the slow cooker. -Sandy Alexander, Fayetteville, North Carolina
This recipe is:
Contest Winning
Nutritional Facts 1 serving equals 603 calories, 24 g fat (8 g saturated fat), 144 mg cholesterol, 2,007 mg sodium, 48 g carbohydrate, 1 g fiber, 47 g protein.
Originally published as Sesame Pork Ribs in Taste of Home February/March 1998, p29
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 13, 2011 by kadams731
Excellent Recipe!! We have mad it many times over the years.... Great with homemade fried rice. YUMMMMM!!
Reviewed on Feb. 09, 2011 by BakerII
Super moist! I had too many ribs to fit in a crock pot so I put them in a roasting pan according the recipe, cooked them 200 degrees all day and the meat fell off the bone! My family loved them.
Reviewed on Oct. 22, 2009 by gramz48
I loved this recipe and so did my Daughters Family. I did make a small addition for my own desire of taste. that is I added 1/2 C. yoshida's marinade and cooking sause original gourmet sweet and savory Plus 1/4 Cup LaChoy Sweet and Sour Sause... This was added to the second batch I made. I loved the 1st batch but the second had a little more zing.
Reviewed on Oct. 06, 2009 by Sprowl
I have made this recipe many times, mainly for company. One of my "secrets" for less greasy pork (and I do this with all pork products that I first don't brown first) is to put the ribs in the crockpot for a few hours all by them selves. Then I pour off the grease and add remaining ingredients. Hope this helps!
Reviewed on Sep. 23, 2009 by diggersdeb
After reading the comments on this recipe,I decided to set aside a 1/4 cup of the sauce.I then transfered the ribs to a baking server and drizzled the sauce over the ribs and broiled on low in the oven for 15 min. They were absolutely delicous.
Reviewed on Feb. 14, 2009 by sharim276
I was disappointed in the sauce. It went into the slow cooker nice and thick, but of course after all the cooking it was thin and lost a lot of flavor. I think next time, I will make more of the sauce, and save half of it and the next day heat it up. Then when I serve the ribs glaze the ribs with the sauce, it will be a better presentation and more flavor. They did have a good flavor, but that sauce had such a good smell and flavor and none when it was done.
Reviewed on Dec. 15, 2008 by valanddansmith
These were very good!! A little too sweet, but that's probably my fault since I just eyeballed most of the ingredients. Quick and easy to throw together in the crockpot!
Reviewed on May. 25, 2008 by BarbPalmer
I have been making this slow cooker favorie since 1998... Yum!
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