Food, food family food: Slow cooker Chinese ribs. 

Its no secret that we love meat in our family. Both my girls will happily munch on a chicken drumstick or a rib bone.

Ribs are a favourite in our house and so finding a way to make authentic tasting ribs without having to spend to much time checking on them. These ribs really amazed me. The meat just fell off the bone. Yum!! No need to order a takeaway.


700kg of pork ribs

2 tbs tomato ketchup!

3 tbs soy sauce

1 heaped tablespoon pureed garlic and ginger ( you can buy jars of this brilliant time saving stuff)

1 table spoon rice wine vinigar (optional)

1 tablespoon sweet chilli sauce

1 spring onion

1 tablespoon honey

sesame seeds


Depending on your slow cooker pot the best thing to do is throw all the ingrdients except the meat and spring onion, into the bowl and give it a mix. Then add the ribs and leave it all to marinade in the fridge over night.

You can then put the bowl into your slow cooker the next day and either leave on low for about 6hours or i tried putting them on the high setting for about three hours.

Just before we were ready to eat i transferred the slow cooker pot to the oven which had been preheated to 220’C. Doing this thickens the sauce and allows the ribs to take on a bit of colour which is much more appetising. This takes around 20mins which allowed me time to lay the table, put the rice on (for husband)and cauliflour cous cous (for me) on.

When you take the ribs out of the oven snip little discs of the spring onion over the top. This will allow the veggie to warm thorugh a little before eating but also retain plenty of crunch and freshness.

I like to put my rice or cous cous on the plate first and then pile the ribs on top. If you like, you can add a sprinkling of sesmame seeds.



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