Slow cooker recipes

Char siu pork ribs

Grab your finger bowls ready for these finger licking good ribs with a sweet Chinese barbecue sauce.
7H 10M

Is there anything better than tender, falling-off-the-bone ribs? If you’re a fan, you’re in the right place! With a sweet Chinese BBQ sauce char siu these fall-apart favourites are finger licking good.

Serve ribs with steamed rice and stir-fried asian greens. Ask the butcher to cut the rib racks into pieces that will fit your slow cooker.

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Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cut ribs into pieces that will fit into cooker. Cook ribs, in batches, until browned all over. Remove from cooker.


Finely chop 1 chilli. Combine chopped chilli, sauces and juice in a jug; brush over ribs. Adjust setting to LOW. Return ribs to slow cooker; pour over remaining sauce. Cook, covered, for 7 hours.


Remove ribs from sauce; cover to keep warm. Adjust setting to ‘reduce’ (HIGH); bring sauce to the boil. Boil for 5 minutes or until sauce is thickened slightly.


Meanwhile, seed remaining chilli and cut into long thin strips. Drizzle ribs with sauce and top with chilli; serve.

With Steamed Ginger Rice.

MAKE IT SIX Add 2 teaspoons finely grated fresh ginger or 2 cloves crushed garlic in step 3.


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