Shanghai Style Pork Ribs for the slow cooker

Lynnda Cloutier


These saucy ribs hover between sweet and savory,making them almost addictive. source unknown

★★★★★ 1 vote


1 jar hoisin sauce, 8 oz
3/4 cup packed brown sugar
1/2 cup soy sauce
1/2 cup tomato paste
1/3 cup dry sherry
1/4 cup bottled minced garlic, 24 cloves
4 tsp. bottle hot pepper sauce
1/4 tsp. five spice powder
2 to 2 1/2 lbs. pork loin back ribs, cut into individual ribs
hot cooked chinese noodles, optional


1Mix hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five spice powder. Put ribs in 3 1/2 to 4 quart slow cooker. Pour hoisin sauce mixture over ribs. Toss to coat.
2Cover and cook on low setting for 8 hours or on high setting for 4 hours. Using tongs, transfer ribs to a platter. Cover with foil to keep warm.
3Transfer cooking liquid to small pan, skim off fat. Bring to boiling; reduce heat. Simmer for 15 to 18 minutes or til liquid is reduced to 1 cup. Return ribs to slow cooker add reduced liquid, and toss to coat.Keep warm, covered on warm setting or low heat setting for up to 1 hour. If desired serve ribs with hot cooked Chinese noodles. Serves 6

About this Recipe

Course/Dish: Pork, Ribs
Regional Style: Asian
Hashtags: #slow, #cooker