Crockpot Asian Ribs

Connie Davis


This recipe is a great twist for us B-B-Q rib lovers. Can be cooked over night or start in the morning and it's ready for dinner. Cooks itself.

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30 Min


8 Hr


Approx 3 lb
bonless country ribs (pork)
1 jar(s)
hoisin sauce (7.25 oz)
10 oz jar(s)
orange marmalade
3 clove
minced garlic
1 Tbsp
toasted sesame oil
non-stick cooking spray
toasted sesame seeds (optional)

Directions Step-By-Step

Trim excess fat from ribs. Cook ribs over medium heat in a skillet sprayed with non-stick spray until brown. Drain off fat.
In large bowl mix together hoisin sauce, marmalade, garlic and sesame oil. Add ribs and gently stir to coat meat with sauce. Cover and cook on low heat setting for 8 hours or on high heat setting for 4 to 5 hours. (I like slow cooking best).
Remove to platter when done and pour a little sauce over the meat. Reserve the remaining sauce and serve separately for those who prefer more sauce.

Garnish with toasted sesame seeds if desired. Great with picnic foods or served over hot rice.

About this Recipe

Course/Dish: Pork, Ribs
Regional Style: Asian
Hashtags: #crockpot, #ribs