Sweet and savory Chinese BBQ Ribs combine baby back pork ribs, five-spice, honey, and soy sauce in the crock pot for tender meat and a sticky, caramelized glaze.
Char Siu Ribs combine the flavors of Cantonese-style barbecue pork with tender baby back ribs, a sweet-savory sauce, and a rich, sticky glaze. Chinese five-spice, mild chile heat, and tangy notes balance the sweetness, making this crock pot recipe a great choice for family dinners. Serve with rice or noodles, or enjoy the meat in sandwiches with the cooking broth for dipping. Other dinner favorites include my Red Wine Barbecue Pork Ribs, Slow Cooker Chicken Satay Curry, and Slow Cooker Pork Stroganoff.
Quick Look: Chinese BBQ Ribs
- ⏱️ Prep Time: 30 minutes
- 🔥 Cook Time: 4 hours on HIGH or 6–8 hours on LOW, plus broiling
- ⏲️ Total Time: 4 hours 30 minutes
- ⏱️Timing note: The 4-hour, 30-minute total is based on cooking the ribs on HIGH. Cooking on LOW takes 6–8 hours, and the final broiling and glazing are included in the preparation process.
- 🍽️ Servings: 12
- 🥢 Flavor Profile: Sweet, savory, tangy, and mildly spicy
- 🍖 Texture: Tender meat with a sticky, caramelized glaze
- 👌 Difficulty: Easy
- 🎉 Best For: Family dinners, parties, and gatherings
- 🍲 Cooking Method: Slow cooker followed by oven broiling
- 🧄 Key Ingredients: Baby back ribs, Chinese five-spice, brown sugar, honey, soy sauce, rice vinegar, and garlic
- Why This Recipe Works: Slow-cook the baby back ribs until tender, season them with Chinese five-spice for added depth, and balance the honey-soy glaze with tangy rice vinegar. Finish under the broiler for a sticky, caramelized coating.
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Jump to:
- Quick Look: Chinese BBQ Ribs
- What Is Char Siu?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Chinese BBQ Ribs
- Expert Tips for Chinese BBQ Ribs
- FAQ About Chinese BBQ Ribs
- What to Serve with Chinese BBQ Ribs
- More Delicious Slow Cooker Meals
- Chinese BBQ Ribs in the Crock Pot (Char Siu)
- Storage and Reheating
- HOW TO MAKE CROCK POT CHINESE BBQ RIBS (CHAR SIU RIBS)
- Chinese BBQ Ribs in the Crock Pot (Char Siu)
- Storage and Reheating
What Is Char Siu?
Char Siu is a Cantonese barbecue pork dish known for its sweet-savory flavor, reddish color, and sticky, caramelized glaze. The name means “fork roasted,” which refers to the traditional way of cooking pork over a fire.
It's usually made with boneless pork shoulder marinated in seasonings such as soy sauce, sugar, and Chinese five-spice before roasting.
My Chinese BBQ Ribs are inspired by Char Siu, but I use baby back ribs and cook them in the crock pot until tender. A quick finish under the broiler gives the honey-soy glaze its caramelized coating. I also like adding the optional red food coloring for that classic Char Siu look, but you can leave it out.
Ingredients
For the Ribs and Dry Rub
- Baby back ribs – 6 pounds. Use 2 racks of approximately 3 pounds each. Their mild pork flavor and tender texture pair well with the sweet-savory barbecue sauce.
- Brown sugar – ½ cup. Gives the dry rub a caramel-like sweetness that complements the savory spices.
- Chinese five-spice powder – ½ teaspoon. Its sweet, earthy, and peppery notes bring the characteristic flavor of Chinese-style barbecue pork.
- Garlic powder – 2 tablespoons. Provides a concentrated garlic flavor that seasons the pork evenly.
- Chili powder – 1 tablespoon. Its earthy chile notes complement the five-spice without making the ribs overly hot.
- Salt – 2 tablespoons. Enhances the natural flavor of the pork and balances the sweetness of the rub.
- Ground black pepper – 1 teaspoon. Brings a mild peppery bite that complements the other seasonings.
For the Sticky Sauce and Garnish
- Honey – ⅔ cup. Its smooth, floral sweetness helps create the glossy, sticky glaze.
- Brown sugar – ⅔ cup. Contributes a deeper caramel sweetness and helps the sauce caramelize under the broiler.
- Soy sauce – ⅔ cup. Its salty, umami-rich flavor balances the honey and brown sugar.
- Rice vinegar – ⅔ cup. Its tangy acidity cuts through the sweetness and richness of the pork. Sherry vinegar works too.
- Fresh garlic – 6 cloves, minced. Its pungent flavor mellows during cooking and complements the honey-soy sauce.
- Chinese five-spice powder – ½ teaspoon. Gives the sticky sauce warm, sweet, and peppery flavors that complement the honey-soy glaze.
- Sriracha – 1 teaspoon. Provides mild chile heat and a slightly tangy finish.
- Cornstarch – 1 tablespoon, mixed with 1 tablespoon water. Thickens the reserved sauce into a smooth, glossy glaze that clings to the ribs.
- Red food coloring – 20 drops, optional. Gives the ribs a deeper red color associated with traditional Char Siu without changing the taste.
- Toasted sesame seeds – 2 tablespoons. Their nutty flavor and delicate crunch contrast with the sticky glaze.
- Green onions – 2 tablespoons, finely chopped. Their fresh, mildly sharp flavor balances the richness of the ribs.
How to Make Chinese BBQ Ribs
Prepare the Ribs and Sauce
- Remove the membrane: Peel the membrane from the back of the baby back ribs and discard it. Set the ribs aside.
- Season and arrange the ribs: In a medium bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, chili powder, salt, and black pepper. Rub the mixture over both sides of the ribs, then place them in the crock pot. Curve the racks along the inside wall if needed to fit. PIC. 1
- Mix the sticky sauce: In a small saucepan, combine the brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, Chinese five-spice powder, and optional red food coloring. Stir until well combined.
- Divide the sauce into two portions. Pour one half over the ribs in the slow cooker, and keep the other half separate for broiling and thickening into the final glaze.
Cook the Ribs and Finish the Glaze
- Slow-cook the ribs: Pour half of the prepared sauce over the ribs in the crock pot. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until tender. PIC. 2
- Broil the ribs: Transfer the cooked ribs to a large, broiler-safe baking sheet without parchment paper. Brush with some of the reserved sauce and broil for 7–8 minutes, until the glaze caramelizes. Watch closely to prevent burning.
- Bring the sauce to a boil: Whisk 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Bring the remaining reserved sauce in the saucepan to a boil, reduce the heat to medium, and whisk in the cornstarch mixture. Stir constantly for 5–7 minutes, until thickened.
- Glaze and garnish: Remove the ribs from the oven and brush with the thickened sauce. Sprinkle with toasted sesame seeds and finely chopped green onions.
- Serve the ribs: Serve with white rice or noodles. For sandwiches, remove the meat from the bones and serve on Texas toast with the cooking broth from the crock pot for dipping, French dip-style.
FAQ About Chinese BBQ Ribs
Yes! Spare ribs and St. Louis-style ribs both work well with the dry rub and honey-soy sauce. They're generally fattier than baby back ribs and have a richer pork flavor. Larger racks may need more time in the slow cooker. Check that the meat is tender before broiling.
No, you can season the ribs and cook them right away. If you have extra time, refrigerate the seasoned ribs for a few hours or overnight to give the salt and spices more time to develop flavor. Both approaches work well for this recipe.
Give the ribs enough time for the connective tissue to soften. Start with 4 hours on HIGH or 6–8 hours on LOW, then check the meat for tenderness. If you prefer ribs that fall off the bone, continue cooking until they reach the texture you like.
Yes! The ribs are fully cooked in the slow cooker and can be served with the thickened sauce instead. Broiling caramelizes the honey-soy glaze and creates lightly browned edges, but the ribs will still have great flavor without it.
What to Serve with Chinese BBQ Ribs
- Rice: Steamed white rice is great for soaking up the sweet-savory sauce. You can also try my Shrimp Coconut Fried Rice.
- Noodles: Serve with lo mein, garlic noodles, or lightly seasoned noodles for an easy dinner.
- Vegetables: Steamed broccoli, sautéed green beans, or bok choy pair well with the rich, sticky ribs.
- Cornbread: My Corn Bread with Basil is another tasty side for the ribs.
More Delicious Slow Cooker Meals
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Chinese BBQ Ribs in the Crock Pot (Char Siu)
Ingredients
- 6 lbs baby back ribs – 2 racks, 3 lbs each
For the Dry Rub
- ½ cup brown sugar
- ½ teaspoon five-spice powder
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 2 tablespoons salt
- 1 teaspoon ground black pepper
For the Sticky Sauce
- ⅔ cup brown sugar
- ⅔ cup honey
- ⅔ cup soy sauce
- ⅔ cup rice vinegar or sherry vinegar
- 1 teaspoon sriracha
- 6 garlic cloves – minced
- ½ teaspoon five-spice powder
- 20 drops red food coloring – optional
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 2 tablespoons toasted sesame seeds
- 2 tablespoons finely chopped green onions
Instructions
Prepare the Ribs and Sauce
- Remove the membrane: Peel the membrane from the back of the baby back ribs and discard it. Set the ribs aside.
- Season and arrange the ribs: In a medium bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, chili powder, salt, and black pepper. Rub the mixture over both sides of the ribs, then place them in the crock pot. Curve the racks along the inside wall if needed to fit.
- Mix the sticky sauce: In a small saucepan, combine the brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, Chinese five-spice powder, and optional red food coloring. Stir until well combined.
Cook the Ribs and Finish the Glaze
- Slow-cook the ribs: Pour half of the prepared sauce over the ribs in the crock pot. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until tender.
- Broil the ribs: Transfer the cooked ribs to a large, broiler-safe baking sheet without parchment paper. Brush with some of the reserved sauce and broil for 7–8 minutes, until the glaze caramelizes. Watch closely to prevent burning.
- Bring the sauce to a boil: Whisk 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Bring the remaining reserved sauce in the saucepan to a boil, reduce the heat to medium, and whisk in the cornstarch mixture. Stir constantly for 5–7 minutes, until thickened.
- Glaze and garnish: Remove the ribs from the oven and brush with the thickened sauce. Sprinkle with toasted sesame seeds and finely chopped green onions.
- Serve the ribs: Serve with white rice or noodles. For sandwiches, remove the meat from the bones and serve on Texas toast with the cooking broth from the crock pot for dipping, French dip-style.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Refrigerate within 2 hours of cooking, and keep some of the sauce with the ribs to prevent them from drying out. Freeze: Store the ribs in airtight, freezer-safe bags or containers for up to 4 months for the best quality. Divide them into individual portions with some sauce for easier thawing and reheating. Reheat: Thaw frozen ribs overnight in the refrigerator. Place them in a covered oven-safe dish with some reserved sauce and reheat at 325°F until thoroughly heated. The sauce keeps the meat moist and prevents the glaze from drying out. For another meal, remove leftover rib meat from the bones and use it in sandwiches, homemade pizza, or fried rice. A little reserved sauce helps keep the shredded pork moist.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.Falling-off the bone tender and tasty Chinese BBQ Ribs (Char Siu) made in the crock pot and finished by broiling in the oven. Hands down THE BEST ribs ever!
Crazy for ribs? Well you are not alone! Pork ribs are a family affair at my household.
I have made several types, but nothing like these Asian ribs, Char Siu inspired. 😉 I pinky swear!!!
As Wikipedia explains, Char siu literally means fork roasted, being "a popular way to flavor and roast barbecued pork in Cantonese cuisine."
Our Barbecue Pork Ribs is an adaptation of that traditional Chinese recipe.
Most of the cooking happens in the crock pot, resulting in super-tender ribs.
Then, our char siu pork ribs are broiled in the oven, giving them a mouthwatering look.
Some of the ingredients-- such as honey, five-spice, soy sauce, red food coloring, and rice vinegar-- make these ribs unique.
As a result, needless to say, these baby back ribs didn't last long.
Although I served them with white rice, you can also enjoy them with noodles or other side of choice.
My favorite way to eat them is sandwiched in Texas toast bread and dipped in their own broth (French dip style).
So, are you ready?
HOW TO MAKE CROCK POT CHINESE BBQ RIBS (CHAR SIU RIBS)
- First, remove the membrane from the ribs and discard; reserve ribs.
- In a medium bowl, combine brown sugar, five-spice powder, garlic powder, chili powder, salt and pepper.
- Spread dry rub mixture on both side of the ribs and then place them in the slow cooker.
- You may have to curl the rack of ribs along the inner wall of the crock pot in order to fit it in.
- Next, prepare the sticky sauce.
- Mix together brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, and red food coloring in a small saucepan.
- Pour half of the sauce in the crock pot, cover and cook for 4 hours on high or 6-8 hours on low until tender.
- Transfer Chinese bbq ribs to a large baking sheet lined with parchment paper and brush with sauce. Broil for about 7-8 minutes.
- Meanwhile, whisk cornstarch with water in a small bowl; reserve.
- Bring remaining pan sauce to a boil, reduce heat to medium, and then whisk in cornstarch mixture.
- Make sure to stir sauce constantly until thickened, about 5-7 minutes.
- Remove ribs from oven and brush them with thickened sauce.
- Garnish top with sesame seeds and green onions.
- Serve with rice, noodles, or in a sandwich.
- Use the crock pot broth to dip your rib sandwich into (french dip style).
Can't get enough of these Chinese bbq ribs ribs? Also try our Red Wine Barbecue Pork Ribs.
What to Do with Leftovers
Store leftovers covered in the fridge for up to 4 days, or freeze them in small portions (sealed bags) for up to 4 months.
Shred Chinese bbq ribs and use in sandwiches, pizzas, and fried rice.
Substitutions
If you are celiac, make sure to use a gluten-free soy sauce.
Moreover, if you don't like artificial colors, skip the food coloring.
More Crock Pot Recipes
Crockpot Honey Garlic Chicken Legs
Slow Cooker Chicken Satay Curry
Slow Cooker Lean Pork Stroganoff
Sides That Go with These Chinese Pork Ribs
One Bowl Microwave Mac and Cheese
PIN & ENJOY!
Chinese BBQ Ribs in the Crock Pot (Char Siu)
Ingredients
- 6 lbs baby back ribs – 2 racks, 3 lbs each
For the Dry Rub
- ½ cup brown sugar
- ½ teaspoon five-spice powder
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 2 tablespoons salt
- 1 teaspoon ground black pepper
For the Sticky Sauce
- ⅔ cup brown sugar
- ⅔ cup honey
- ⅔ cup soy sauce
- ⅔ cup rice vinegar or sherry vinegar
- 1 teaspoon sriracha
- 6 garlic cloves – minced
- ½ teaspoon five-spice powder
- 20 drops red food coloring – optional
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 2 tablespoons toasted sesame seeds
- 2 tablespoons finely chopped green onions
Instructions
Prepare the Ribs and Sauce
- Remove the membrane: Peel the membrane from the back of the baby back ribs and discard it. Set the ribs aside.
- Season and arrange the ribs: In a medium bowl, mix the brown sugar, Chinese five-spice powder, garlic powder, chili powder, salt, and black pepper. Rub the mixture over both sides of the ribs, then place them in the crock pot. Curve the racks along the inside wall if needed to fit.
- Mix the sticky sauce: In a small saucepan, combine the brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, Chinese five-spice powder, and optional red food coloring. Stir until well combined.
Cook the Ribs and Finish the Glaze
- Slow-cook the ribs: Pour half of the prepared sauce over the ribs in the crock pot. Cover and cook on HIGH for 4 hours or LOW for 6–8 hours, until tender.
- Broil the ribs: Transfer the cooked ribs to a large, broiler-safe baking sheet without parchment paper. Brush with some of the reserved sauce and broil for 7–8 minutes, until the glaze caramelizes. Watch closely to prevent burning.
- Bring the sauce to a boil: Whisk 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Bring the remaining reserved sauce in the saucepan to a boil, reduce the heat to medium, and whisk in the cornstarch mixture. Stir constantly for 5–7 minutes, until thickened.
- Glaze and garnish: Remove the ribs from the oven and brush with the thickened sauce. Sprinkle with toasted sesame seeds and finely chopped green onions.
- Serve the ribs: Serve with white rice or noodles. For sandwiches, remove the meat from the bones and serve on Texas toast with the cooking broth from the crock pot for dipping, French dip-style.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Refrigerate within 2 hours of cooking, and keep some of the sauce with the ribs to prevent them from drying out. Freeze: Store the ribs in airtight, freezer-safe bags or containers for up to 4 months for the best quality. Divide them into individual portions with some sauce for easier thawing and reheating. Reheat: Thaw frozen ribs overnight in the refrigerator. Place them in a covered oven-safe dish with some reserved sauce and reheat at 325°F until thoroughly heated. The sauce keeps the meat moist and prevents the glaze from drying out. For another meal, remove leftover rib meat from the bones and use it in sandwiches, homemade pizza, or fried rice. A little reserved sauce helps keep the shredded pork moist.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
Love the look of your ribs...I'll just have to do them in the oven.
What a delicious way to prepare ribs. Finishing off the ribs under the broiler, makes this crock pot recipe week night friendly, fabulous.
Oh yum. I love all of the ingredients in your ribs! And they look super fabulous. By the way, we went to Rio and to Iguacu Falls in Brazil. What a beautiful country!
Hi, Mimi! Thank you! I am so glad you enjoyed your staying in Brazil. We will be visiting my sister in Rio in the summer.
I almost never prepare ribs in the crockpot -- need to that more often. Such an easy way to prepare them! Terrific recipe -- thanks.