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.


★★★★★ 4 votes

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)

How to Make Crockpot Asian Ribs


  1. Trim excess fat from ribs. Cook ribs over medium heat in a skillet sprayed with non-stick spray until brown. Drain off fat.
  2. 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).
  3. 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.

Printable Recipe Card

About Crockpot Asian Ribs

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

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