Slow cooker hoisin ribs

    8 hours 45 min

    Deliciously sweet and sticky pork ribs browned in the oven and finished off in the slow cooker. Serve with rice and steamed broccoli.

    17 people made this

    Serves: 6 

    • 1.5kg pork ribs
    • 1 pinch salt and ground black pepper to taste
    • 235ml hoisin sauce
    • 200g caster sugar
    • 120ml soy sauce
    • 80ml white wine
    • 2 tablespoons tomato puree
    • 4 cloves garlic, crushed
    • 2 teaspoons chilli-garlic sauce
    • 1/2 teaspoon Chinese five-spice powder

    Prep:15min  ›  Cook:8hr30min  ›  Ready in:8hr45min 

    1. Preheat oven to 180 C / Gas 4. Spread pork ribs on a baking tray; season with salt and pepper.
    2. Bake in the preheated oven until lightly browned, about 30 minutes.
    3. Whisk hoisin sauce, sugar, soy sauce, white wine, tomato puree, garlic, chili-garlic sauce and five-spice powder together in a bowl.
    4. Transfer pork ribs to a slow cooker. Cover evenly with hoisin sauce mixture.
    5. Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    I only had 800g of pork so I halved all the other ingredients, then halved the sugar again. Turned out very nice but I will probably leave the sugar out altogether next time. Hoisin sauce is sweet enough for my taste. Added some chilli powder.  -  12 Nov 2017


    This is a fantastic easy recipe. The flavors are subtle and not too sweet. The slow cooker is a great way to get the meet to absorb the flavors. I tripled the amount of spice and Asian chili garlic sauce. We like things a bit more flavorful and spicy. This is a new family favorite!  -  05 Mar 2019  (Review from Allrecipes US | Canada)


    This is the first time I’ve ever tried cooking ribs and this recipe is GREAT! We used 1/2 cup of sugar instead of one cup and we cooked them for closer to 12 hours. I will absolutely use this recipe again for ribs, and will likely use this marinade for chicken or pork in the future. Thanks!  -  13 Jan 2019  (Review from Allrecipes US | Canada)