A great Chinese slow cooker dish. These Sesame Pork Ribs are tender and tasty for that change of pace meal. Who can’t use a Chinese meal?
This uses one of my favorite cooking for two meat, country style boneless pork ribs. 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.
Rating
A lower 4. I’m stuck in my ways and love General Tso’s
Notes: An easy recipe to double or triple. 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.
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Crock Pot Honey Garlic Chicken Breast
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). 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp honey, one tsp white vinegar, one clove garlic minced, 1/4 tsp ground ginger, 1/2 tsp salt, 1/4 tsp crushed red pepper and 1/2 small onion diced.
Mix in the pieces of pork. Cook on low for 5-6 hours. Remove meat and reserve the liquid for “gravy” over the meat and rice.
Serve topped with toasted Sesame seed and sliced green onion.
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Sesame Pork Ribs in the Crock Pot
Ingredients
- 1 slab boneless country style pork ribs
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp honey
- 1 tsp white vinegar
- 1 clove garlic - minced
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 1/2 onion - small diced
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 (this is 3.5 qt). 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp honey, one tsp white vinegar, one clove garlic minced, 1/4 tsp ground ginger, 1/2 tsp salt, 1/4 tsp crushed red pepper and 1/2 small onion diced.
- Mix in the pieces of pork. Cook on low for 5-6 hours. Remove meat and reserve the liquid for "gravy" over the meat and rice.
- Serve topped with toasted Sesame seed and sliced green onion.
Have a question or something not clear? Ask in the comments.
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Nutrition is 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
PJ Bennett
July 16, 2017 at 12:38 pmAbsolutely 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.
Patti
March 28, 2017 at 10:31 amI 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??😬
DrDan
March 28, 2017 at 10:40 amThe 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
Christina
March 28, 2016 at 2:42 pmHow much is a “slab”of boneless pork ribs? I have a pack that is about 2 lbs. Is that enough?
DrDan
March 28, 2016 at 7:08 pmHi 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
Christine Rettenberger
February 29, 2016 at 3:35 amCould I use. Baby Back ribs?
DrDan
February 29, 2016 at 7:48 amTotally different meat. It may work or it may not… check other recipes for crockpot baby backs…
DrDan
Lyssa
October 27, 2015 at 11:22 amI 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!
DrDan
October 27, 2015 at 8:55 pmThe 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
Deb Mae
August 31, 2014 at 6:56 amI 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.
madie
July 21, 2014 at 9:47 pmi have a ton of fresh mushrooms I need to use up, would mushrooms be good in this?
DrDan
July 21, 2014 at 10:36 pmI 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
Lara
March 19, 2014 at 10:34 pmThese 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!
DrDan
March 20, 2014 at 10:23 pmI 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
Dahn
February 16, 2014 at 2:14 pmThis 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 :)
DrDan
February 16, 2014 at 2:25 pmIt’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 pmThis 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 pmStove 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