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Slow-Cooker Chinese Spareribs

Slow Cooker Chinese Spareribs
Grace Parisi
Cook Time:
5 hrs
Prep Time:
30 mins

Chef notes

These slow-cooker char siu spareribs are more tender and more delicious than the usual take-out Chinese restaurant standard. The key: a super flavorful braising broth made with ginger, garlic, hoisin, honey, soy and spicy chile sauce that becomes a sticky, finger-licking glaze.

Make-Ahead Tip: The ribs can be refrigerated for up to 4 days.


  • 2 racks spareribs, trimmed (about 4 pounds)
  • 1/4 cup coarsely chopped peeled ginger
  • 6 cloves garlic
  • 1/2 cup hoisin sauce
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon molasses
  • 1 tablespoon Chinese chile-garlic sauce, sambal oelek or other Asian chile sauce
  • 1/2 cup water


Slow Cooker Chinese Spareribs: Gather the ingredients
Grace Parisi

On a cutting board, cut the racks into individual ribs and transfer to a 4- to 6-quart slow cooker.


In a blender, combine the ginger, garlic, hoisin sauce, honey, soy sauce, molasses, chile-garlic sauce and the water; puree until smooth.

Slow Cooker Chinese Spareribs: Pour the pureed sauce over the meat and toss together
Grace Parisi

Pour the mixture over the ribs and toss to evenly coat. Optional: If your slow cooker has a delayed timer function, set it for 1 hour to allow the meat to marinate.


Cook, covered, on high for 4 hours or low for 8 hours, until the meat is tender but not falling off the bones.


Transfer the ribs to a foil-lined baking sheet. Strain the pan juices into a medium-size saucepan and spoon off as much fat as possible. Boil the pan juices until syrupy and reduced to 3/4 cup, about 5 minutes. Transfer to a bowl.

Slow Cooker Chinese Spareribs: Transfer the ribs to a foil-lined baking sheet brush with the reduced sauce and broil until caramelized
Grace Parisi

Preheat the broiler and position a rack 8-inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5 minutes, turning once or twice.


Transfer to a platter and drizzle with any remaining sauce. Serve.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.