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You are here: Home » Chinese Recipes » Crock Pot Chinese Boneless Pork Ribs

Crock Pot Chinese Boneless Pork Ribs

August 29, 2019 - By Dan Mikesell AKA DrDan - Updated September 22, 2019 - 22 Comments

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Graphic for Pinterest of Chiness Boneless Pork Ribs

These crock pot Chinese boneless pork ribs are tender and tasty for that simple casual dining meal. Just follow these easy step by step photo instructions.
Chiness boneless ribs on white plate

Editor’s Note: Originally Published February 16, 2014. Refreshed with expanded details and updated photos.

Let’s make some great Chinese with things you have on hand. No searching for that special sauce just for one dish.

Based on a Food.com recipe but simplified and cut done for a more reasonable amount. The original was for 5 pounds. Nope, cooking for two here. You get some great taste here for very little work. Serve with rice and wait for the compliments.

My Rating
My rating system of a 4 out of 5 so very nice.
A mid 4. I’m stuck in my ways and love my General Tso’s

Pro Tips: Recipe Notes for Crock Pot Chinese Boneless Pork Ribs

What Meat to Use?

This uses one of my favorite cooking for two meat, country-style boneless pork ribs.  They are the tail end of a pork loin cut in half length way and scored into little “ribs.”

These are not the same as bone-in country-style ribs. If you don’t find the boneless variety, strips of pork chops or pork loin cut across the grain will work fine.

Location of boneless country style pork ribs

The Sauce

One of the most attractive features of this recipe is the simple everyday ingredients. There are no special things like Hoisin which you probably don’t have around (I do.)

This produces about 1 cup of sauce after cooking for adding flavor to rice or noodles. You can increase the sauce and keep the meat the same if you want more sauce.

We are not big ginger lovers in this house so some may find it a little low on ginger so increase if you love ginger. It is about half of the original recipe.

I have a vinegar problem with lots of Chinese recipes. If I want a recipe to taste only like vinegar, I will have a cup to drink. So I have cut the vinegar to about 1/3 of the original recipe and find it just right.

Lastly, I removed the salt. There is lots of salt in other ingredients so it is not needed during cooking and you can add a bit later if needed.

Other Notes

An easy recipe to double or triple.

Good refrigerated for 3-4 days and frozen for 3-4 months

Other Related Recipes You Might Enjoy

How to Cook Rice in the Oven

Easy Fried Rice in 10 Minute

Crock Pot Beef and Broccoli

Easy General Tso Chicken

Crock Pot Honey Garlic Chicken Breast

Blue ribbon divider used for visual effect

boneless pork ribs with seasonings

Start with common ingredients (at least in my kitchen). No special sauces needed.

pork ribs being cut up on board

Trim one slab of country style boneless pork ribs. Remove fat cap and cut into pieces following the cuts.

mixing spices and onion in crock pot

Mix in a smaller crock pot (this is 3.5 qt) the brown sugar, soy sauce, ketchup, honey, vinegar, one clove garlic minced, ground ginger, crushed red pepper (optional) and 1/2 small onion diced.

mixing ribs into sauce

Mix in the pieces of pork.  Cook on low for 4-5 hours. Remove meat and reserve the liquid for “gravy” over the meat and rice.

Chiness boneless ribs on white plateServe topped with toasted Sesame seed and sliced green onion.

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Chiness boneless ribs on white plate
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4.09 from 37 votes

Crock Pot Chinese Boneless Pork Ribs

These crock pot Chinese boneless pork ribs are tender and tasty for that simple casual dining meal. Just follow these easy step by step photo instructions.
Prep Time10 mins
Cook Time4 hrs
Total Time5 hrs 10 mins
Author: Dan Mikesell AKA DrDan
Course : Main Course
Cuisine : Chinese
Servings/Adjust Amount: 4
4

Ingredients

  • 1 slab boneless country style pork ribs
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce - low sodium
  • 1/4 cup ketchup
  • 2 tbsp honey
  • 1 tsp vinegar - Apple cider or white
  • 1 clove garlic - minced
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper - optional
  • 1/2 onion - small diced
US Customary - Metric

Instructions

  • Trim one slab of country style boneless pork ribs. Remove fat cap and cut into pieces following the cuts.
  • Mix in a smaller crock pot. 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp honey, one tsp vinegar, one clove garlic minced, 1/4 tsp ground ginger, 1/4 tsp crushed red pepper and 1/2 small onion diced.
  • Mix in the pieces of pork. Cook on low for 4-5 hours. Remove meat and reserve the liquid for "gravy" over the meat and rice.
  • Serve topped with toasted Sesame seed and sliced green onion.

Recipe Notes

Pro Tips

  1. This is a smaller crock pot recipe. I used a 3.5 qt. Smaller is ok. If you use more than 5 qt, I suggest doubling the sauce and you might as well double the meat also.
  2. If you don't have boneless pork ribs, strips of pork chop or pork loin would be fine.
  3. I cut down the ginger and vinegar for our taste. Adjust if you wish.
  4. Serve on rice or noodles.
  5. This produces about 1 cup of sauce as written. Increase if you want more for your rice.
  6. The crushed pepper only adds a little heat. Adjust up or down for your taste.
  7. The salt level can easily get out of hand on a recipe like this. I suggested lower-sodium soy sauce and did not add any more salt.
  8. I like roasted sesame seeds and some slices of green onion.
  9. Good refrigerated 3-4 days. Good frozen for 3-4 months.
 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
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Calories: 291kcal | Carbohydrates: 29g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 732mg | Potassium: 407mg | Fiber: 1g | Sugar: 26g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 16, 2014.

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Molly after running.

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Filed Under: Chinese Recipes, Crock Pot Recipes, Smaller Crock Pots Recipes

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Reader Interactions

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Comments

  1. Stacy

    November 26, 2019 at 1:26 pm

    Very good! Made several times5 stars

    Reply
  2. Jody

    September 21, 2019 at 3:01 pm

    Thank you for putting a link on the top of the page so you can go directly to the recipe! So much better than having to navigate things that are not of interest. Thank you, thank you, thank you.

    Reply
    • Dan Mikesell AKA DrDan

      September 21, 2019 at 4:21 pm

      Hi Jody,
      Welcome to the blog.
      Glad you found it useful. It is very easy to do but it seems less than half of the food bloggers do it. I immediately leave sites without it. They are more interested in ad views than helping the visitors.
      I hope you found the recipe useful. Please look around and fell free to ask any questions.
      Thanks for the note and have a good day.
      Dan

  3. Kris

    September 09, 2019 at 8:26 pm

    My husband just loves this! He kept saying how very good it was. I will definitely make this again. I cooked on Low for 4 hours and it was done, but I set it for another hour to get the meat more tender which worked. Thanks so much for an easy, delicious recipe.5 stars

    Reply
  4. PJ Bennett

    July 16, 2017 at 12:38 pm

    Absolutely delicious! I followed the ingredients exactly as listed, and my husband and I loved it! I neither increased or decreased amounts, nor did I add anything extra.
    Since I planned on using my casserole crockpot, I mixed all ingredients in a bowl, and then added to the ceramic dish. It seemed a surer way of getting everything blended appropriately and smeared around.
    After cooking for 6 hours, we sat down and were wonderfully impressed with the mix of flavors. I will definitely do this dish again.

    Reply
  5. Patti

    March 28, 2017 at 10:31 am

    I didn’t have the boneless ribs on hand,but did have a small pork tenderloin, trimmed the fat, cut it into medallions, and there it sits in the crockpot…should work. Right??😬

    Reply
    • DrDan

      March 28, 2017 at 10:40 am

      The pork tenderloin will cook faster, maybe only 3 hours on low plus or minus (I don’t know). It is much more tender and this recipe does “over cook” the boneless ribs some to make them more tender with the sauce making up for the moisture loss caused by that. So watch it closely for overcooking.
      Dan

  6. Christina

    March 28, 2016 at 2:42 pm

    How much is a “slab”of boneless pork ribs? I have a pack that is about 2 lbs. Is that enough?

    Reply
    • DrDan

      March 28, 2016 at 7:08 pm

      Hi Christina, Please see the pictures of the meat above. There is a lot of confusion about “country style pork ribs” several different cuts are call country style ribs. These are really the tail end of a pork loin cut in half and scored. They are very lean generally and are sold in a “slab” which is usually about 1.5 pounds. There is what has been called “bone in country style ribs” which are a slice from the pork shoulder and is very fatty. But now some places are removing the bone from this shoulder cut and they are now labeling them “boneless country style ribs” How is that for confusion…

      So look at the picture and if not similar, you have the wrong meat for this recipe. So they will be about 3 inches wide, 6 inches long and less than one inch thick. It will all be connected but scored. If you happen to just have a big slab… then go for it.

      DrDan

  7. Christine Rettenberger

    February 29, 2016 at 3:35 am

    Could I use. Baby Back ribs?5 stars

    Reply
    • DrDan

      February 29, 2016 at 7:48 am

      Totally different meat. It may work or it may not… check other recipes for crockpot baby backs…
      DrDan

  8. Lyssa

    October 27, 2015 at 11:22 am

    I was to lazy to cut the fat off and my ribs were on the bone. I cooked them as directed, delicious. Since the fat ruined the sauce, I’m making a second batch of it to cook down a little on the stove. This recipe is a keeper. Thanks!

    Reply
    • DrDan

      October 27, 2015 at 8:55 pm

      The bone-in country style ribs are a totally different cut and will always have too much fat for this recipe. The bone-in are a shoulder cut. The boneless are the tail end of a pork loin and very lean. In some areas of the country the boneless are hard to find.

      Hope that helps
      DrDan

  9. Deb Mae

    August 31, 2014 at 6:56 am

    I added the last 20 minutes sliced 1 red pepper and 1/2 green pepper also the last 5 minutes cooked broccoli tops. This was so easy and good. I am going to add small can of diced pineapple and see how that turns out.

    Reply
  10. madie

    July 21, 2014 at 9:47 pm

    i have a ton of fresh mushrooms I need to use up, would mushrooms be good in this?5 stars

    Reply
    • DrDan

      July 21, 2014 at 10:36 pm

      I really don’t know. We don’t do mushrooms due to family food allergies. I don’t know how they do in a crock pot. If you try it, please past a comment on how it went.
      Thanks for the comment and the rating.
      DrDan

  11. Lara

    March 19, 2014 at 10:34 pm

    These were really tasty. I got confused by the ingredient list….didn’t have white vinegar so I substituted Apple Cider vinegar, which is what you have pictured.

    These had a little kick that I didn’t expect (probably from the red pepper). Delicious!

    Thanks for the recipe!

    Reply
    • DrDan

      March 20, 2014 at 10:23 pm

      I did actually make it with apple cider but one of the recipes I was modelling used white and I did the write up a few days later and didn’t change it. Either should be fine.
      Thanks for the note.
      DrDan

  12. Dahn

    February 16, 2014 at 2:14 pm

    This looks great. I’m a big ginger fan myself but usually keep it scaled down since my husband is not… haven’t been able to sway him yet :)

    Reply
    • DrDan

      February 16, 2014 at 2:25 pm

      It’s easy at my house. Neither of us are ginger fans, especially fresh. Just not fans.
      Thanks for commenting
      DrDan

    • Sherrie

      February 22, 2014 at 2:26 pm

      This sounds great. Could it be made stove top or in the oven? My crock pot is too big for five small boneless ribs. Thanks, Sher

    • DrDan

      February 22, 2014 at 2:40 pm

      Stove top I don’t think so. I would think covered in an over about 325-350 for a couple of hours would work… Have not tired it. If you do please post results.

      DrDan

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