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A baking sheet with Chinese barbecue ribs made in the crockpot with a bowl of sauce on the side
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Easy Chinese Barbecue Ribs in the Crock Pot (Char Siu)

Falling-off the bone tender and tasty Chinese Barbecue Ribs made in the crock pot and finished by broiling in the oven. Hands down THE BEST ribs ever!
Course:Main Course
Keywords:barbecue ribs, char siu
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories491 kcal


  • 6 lbs baby back ribs (2 racks, 3 lbs each)

For the dry rub:

  • ½ cup brown sugar
  • ½ teaspoon five-spice powder
  • 2 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 tablespoon salt
  • 1 teaspoon ground black pepper

For the sticky sauce:

  • cup brown sugar
  • cup honey
  • cup soy sauce
  • cup rice vinegar (or sherry vinegar)
  • 1 teaspoon sriracha
  • 6 garlic cloves minced
  • ½ teaspoon five-spice powder
  • 20 drops red food coloring
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For garnish:

  • 2 tablespoon toasted sesame seeds
  • 2 tablespoon finely chopped green onions


  • Remove 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 to fit it  in. Prepare the sticky sauce. Mix together brown sugar, honey, soy sauce, rice vinegar, sriracha, minced garlic, five-spice, 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 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 rib sandwich into (french dip style). 

Recipe Notes

  • Love barbecued ribs? Try our Red Wine Barbecue Pork Ribs.
  • 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 ribs and use in sandwiches, pizzas, and fried rice.  
  • If you are celiac, make sure to use a gluten-free soy sauce. If you don't like artificial colors, skip the food coloring.  


Calories: 491kcal | Carbohydrates: 40g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 2037mg | Potassium: 463mg | Sugar: 36g | Vitamin A: 240IU | Vitamin C: 1.1mg | Calcium: 90mg | Iron: 2.2mg

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