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Chinese-Style Ribs

When I was working two jobs, slow cooking was my way of life. Sometimes I had more than one slow cooker going at a time to help me feed my family delicious home-cooked meals. It's nice to walk in after a hard day's work and have dinner ready. I hope you agree these ribs are quick, easy and delicious. Enjoy! —Paula Marchesi, Lenhartsville, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 3 pounds boneless country-style pork ribs
  • 6 green onions, cut into 1-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3/4 cup hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons sherry or chicken stock
  • 5 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon light corn syrup
  • 1 tablespoon orange marmalade
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Hot cooked rice
  • Additional sliced green onions, optional


  • Place pork, green onions and water chestnuts in a 5-qt slow cooker. Mix hoisin sauce, soy sauce, sherry, garlic, gingerroot, corn syrup, marmalade, pie spice and pepper flakes in a bowl. Pour over pork. Cook, covered, on low until meat is tender, 6-8 hours.
  • Remove to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Mix cornstarch and water until smooth. Gradually stir into saucepan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs, rice and, if desired, additional green onions.

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Average Rating:
  • sjpoor
    Sep 28, 2017

    These ribs were very tender. The only thing we didn't care for was the pumpkin pie spice as it was overwhelming. Made it as called for but did substitute orange peel for marmalade as I didn't have any. Will try it again without the spice. I was careful in putting the meat in the cooker to trim all visible fat and that seemed to work out great as there was virtually no fat to skim. The only reason I gave it a "3 star" was the spice.