Search

Slow-roasted chinese-style pork ribs

(27 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Slow-roasted chinese-style pork ribs
Slow-roasted chinese-style pork ribs
  • Serves: 6

  • Prep time:

  • Cooking time:

    on high / 8 hours on low
  • Skill level: Easy peasy

  • Costs: Mid-price

The mellow and sweet flavours of the Chinese ingredients work well with the rich flavours of the pork, and through long slow cooking they all blend together for a rich sauce. Once you’ve tried this, you won’t rush for the Chinese take-away menu again!

Ingredients

  • 4 tbsp finely grated fresh root ginger
  • 3 garlic cloves, crushed
  • 1 tbsp chilli flakes (optional)
  • 200 ml hoisin sauce
  • 4 tbsp clear honey
  • 50 ml rice wine or mirin
  • 1.5 kg pork spare ribs
  • 1 tbsp sesame oil
  • 300g cooked long grain rice, to serve
  • 3 eggs, beaten, to serve
  • 2 spring onions, chopped, to serve

Not got a slow cooker? See our slow cooking tips and tricks to convert the times for a normal oven

Method

  1. Combine the ginger, garlic, chilli flakes (if using) hoisin sauce, honey and rice wine in a large bowl. Add the pork and mix until the sauce coats the spare ribs evenly. Add everything to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
  2. About 5 minutes before the end of the cooking time, heat the sesame oil over a high heat in a wok or large frying pan and add the cooked rice. Stir and toss for 2 minutes, until the rice is heated through, then add the beaten egg and spring onions and stir until combined.
  3. Serve the spare ribs with the sauce poured over and accompanied by the egg-fried rice.
Recipe taken from Ultimate Slow Cooker Favourites by Cara Hobday. (Published by Ebury Press - £8.99)

Your rating

Average rating

  • 4
(27 ratings)

Your comments

comments powered by Disqus

FREE Newsletter