Chinese BBQ Ribs in the Crock Pot (Char Siu)
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.
Servings 12
Calories489.5 kcal
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
Calories: 489.5kcal | Carbohydrates: 40.3g | Protein: 29.4g | Fat: 24.2g | Saturated Fat: 8.4g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 10.1g | Trans Fat: 0.2g | Cholesterol: 98.6mg | Potassium: 470.4mg | Fiber: 0.8g | Sugar: 36.6g | Vitamin A: 241.8IU | Vitamin C: 1.1mg | Calcium: 89.9mg | Iron: 2.2mg
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