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.
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.
A mid 4. I'm stuck in my ways and love my General Tso's
🐖Boneless Pork Ribs
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.
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 ⅓ 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.
An easy recipe to double or triple.
Good refrigerated for 3-4 days and frozen for 3-4 months
🖼️Step-by-Step Photo Instructions
Start with common ingredients (at least in my kitchen). No special sauces needed.
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 (this is 3.5 qt) the brown sugar, soy sauce, ketchup, honey, vinegar, one clove garlic minced, ground ginger, crushed red pepper (optional) and ½ 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.
Crock Pot Chinese Boneless Pork Ribs
- 1 slab boneless country style pork ribs
- ¼ cup brown sugar
- ¼ cup soy sauce - low sodium
- ¼ cup ketchup
- 2 tbsp honey
- 1 tsp vinegar - Apple cider or white
- 1 clove garlic - minced
- ¼ tsp ground ginger
- ¼ tsp crushed red pepper - optional
- ½ onion - small diced
- 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. ¼ cup brown sugar, ¼ cup soy sauce, ¼ cup ketchup, 2 tbsp honey, one tsp vinegar, one clove garlic minced, ¼ tsp ground ginger, ¼ tsp crushed red pepper and ½ 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.
- 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.
- If you don't have boneless pork ribs, strips of pork chop or pork loin would be fine.
- I cut down the ginger and vinegar for our taste. Adjust if you wish.
- Serve on rice or noodles.
- This produces about 1 cup of sauce as written. Increase if you want more for your rice.
- The crushed pepper only adds a little heat. Adjust up or down for your taste.
- 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.
- I like roasted sesame seeds and some slices of green onion.
- Good refrigerated 3-4 days. Good frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published February 16, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.