Slow cooking is something I am fond of because it turns less expensive cuts of meat fork-tender, and most of the cooking time is done in the pan. Ribs of any kind do well in a slow-cooker because they rest in a their own juices, and absorb the flavors of sauces, or dry rubs. There are several different types of pork ribs – Spare, Baby Back and Country, all similar in flavor after cooking, but with their own unique texture.
Country, bone-in ribs are what I used in this recipe, along with a tangy Hoisin sauce, and some other pantry ingredients, to make a glaze to pour over the seared ribs in the slow cooker. The dark colored salty-sweet glaze adheres to ribs and deepens their character, like a well written novel. The tender meat almost falls-off-the-bone after a few hours of cooking, and the remaining sauce can be spooned over the pork and sides for an outstanding dinner.
Hopefully, this meal will remind you of dining in one of your favorite higher-end Chinese restaurants with friends. I’m really craving some of that these days, but for now I’m staying home, and making it right here in my kitchen.
2 pounds bone-in country pork ribs
1/2 cup Hoisin sauce
2 tablespoons soy sauce
1 tablespoon chili sauce or hot sauce
1 tablespoon brown sugar
1 clove garlic, minced
salt & pepper
oil for cooking
- In a slow cooker insert or large pot, add 2 teaspoons oil and place over medium-high heat. Sprinkle ribs heavily with salt and pepper and place in pot. Sear ribs on all sides until golden brown, about 5 minutes.
- In a measuring cup, add Hoisin, soy sauce, chili sauce, brown sugar, garlic and 1/4 cup water, whisk until combined. Pour sauce over ribs and place insert in slow cooker, or add ribs and sauce to slow-cooker. Cook for 5 hours on low heat until tender.
- Remove ribs and set aside. Skim oil off top of sauce with a spoon. Serve ribs with vegetables and rice, spoon sauce over top. Enjoy!