Slow-Cooker BBQ Ribs with Hoisin Glaze
featured in 27 Recipes To Eat During BBQ Season
Ellie Holland
Tasty Team
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Ingredients
for 3 servings
- 1 rack spare ribs
- spring onion, to garnish
- red chili, to garnish
- rice, to serve
Seasoning
-
1 tablespoon salt -
1 tablespoon pepper -
1 tablespoon chinese 5 spice
Marinade
-
1 tablespoon garlic, minced -
1 tablespoon ginger, minced - 1 onion, chopped
-
3 tablespoons hoisin sauce -
1 cup chicken broth (200 mL)
Sticky BBQ Sauce
- leftover slow cooker juices
-
¼ cup water (50 mL) -
2 teaspoons corn flour -
2 tablespoons brown sugar -
2 tablespoons sesame seeds
Nutrition Info
Powered by- Calories 863
- Fat 61g
- Carbs 45g
- Fiber 3g
- Sugar 16g
- Protein 28g
Estimated values based on one serving size.
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Preparation
- Season the spare ribs with the salt, pepper, and 5 spice.
- Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
- Cook on high for 3 hours, or low for 6 hours.
- Preheat the oven to 325°F (170°C).
- Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
- To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
- In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
- Brush onto the ribs on both sides and bake for 15 minutes.
- Chop up the ribs and garnish with spring onion and red chili.
- Serve with rice.
- Enjoy!
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Submit your recipeTips
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Susaye Fanella
This was fantastic! I added about 1/4 cup of regular BBQ sauce to the pan to give the sauce more of a real BBQ flavor and it came out great!
2018-09-09T00:32:44Z Helpful (18) -
tanzfa
This was a great dish. Super flavourful & tasty. I cooked them in the oven at a higher temp for slightly longer to really caramelise the ribs. The meat was ‘spoon-tender’. We served it with an Asian inspired coleslaw with a miso sesame dressing. Don’t be scared of the 5 spice. What seems overly strong to start with melts into a lovely balanced flavour.
2019-01-28T10:00:49Z Helpful (16) -
Kelly Moquin
This did not come out well. I believe the problem for me was that I slow cooked on low versus on high. On the high heat I believe the juices would have become more concentrated creating a thicker bbq sauce. On slow there was a ton of juices and would not thicken properly and it just tasted weird.
2019-02-28T03:10:03Z Helpful (15) -
inayah
Made this for my family n they loved it the only thing I would do differently is to toast the sesame seeds before adding to the sauce also not a huge fan of five spice so next time I’ll season it another way
2018-08-19T17:29:47Z Helpful (11) -
Sara Lee
I did them low for 6 hours. I strained the liquid and measured it at 2 and a half cups. then I poured it in the pan, added 3 tbsp of brown sugar, and let it boil on HIGH. that way a lot of the excess liquid would boil away. I did this until the liquid was as thick as the video. added the slurry and seeds. baked as directed and broiled on low for 6 mins.
2020-07-03T23:00:13Z Helpful (9) -
Miranda Carpenter
It wasn't bad, however, I do suggest they improve the "reduction" part of the recipe. I cooked on high for 3 hours bc of the reviews. The sauce did not thicken. I had to add a lot more cornstarch and barbecue sauce to get it just thick enough to brush on. It was still tasty, but not overly "good". I wont make this recipe again, unfortunately.
2019-09-17T02:07:20Z Helpful (7) -
bernhardmeier
This is rally good and easy to make! Make sure to use enough chicken broth or there won’t be enough fluid for the BBQ sauce. Really delicious!
2019-12-30T18:51:18Z Helpful (6) -
Ashton Rochelle
Measure the pan juices from your ribs - this recipe doesn’t specify the ratio so many struggled to thicken. Season generously based on the size of your rack and remove the membrane as it blocks flavour. For dark sauce you need to use dark brown sugar and quality hoisin. I only had regular brown. Broil to caramelize and as crunch and toast the seeds.
2020-04-22T23:57:45Z Helpful (5) -
justasfree
The sauce wouldn’t reduce down. I believe it’s related to the ribs being cooked on low for a longer amount of time instead of on high for a shorter amount.
2019-07-19T23:43:10Z Helpful (5) -
Cici Colson
Use more brown sugar for extra taste
2019-01-17T22:24:14Z Helpful (5) -
Dóra Németh
I made it in a simple oven: 2 hours (covered with alu foil) on 180°C, at half time I flipped the ribs. For the glaze, I added 4 spoons of cornstarch. After I brushed the ribs with the glaze, I put it back to the oven for 20 minutes, 210°C (flipped them at half time). Then 20 minutes in the oven on grill mode (flip them half time). It was delicious 💯👩🍳
2020-09-16T10:38:16Z Helpful (4) -
Marguerita Woods
I poured all the juices on to bake. Beautiful!
2018-09-09T15:31:46Z Helpful (4)
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