Slow-roasted chinese-style pork ribs Recipe

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15 min


4 hr
on high / 8 hours on low

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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!


  • 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


  • 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.

  • 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.

  • Serve the spare ribs with the sauce poured over and accompanied by the egg-fried rice.

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