Print Recipe

Chinese Country-Style Ribs

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  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons rice or white vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon five spice powder (optional)
  • 1 small onion, finely chopped
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
  • 4 pounds country-style pork ribs, cut in single ribs
  • Hot cooked rice


  • In a 3 1/2-quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
  • Position a broiler rack 6 inches from the source of the heat and preheat the broiler.
  • Broil the ribs, turning once, until browned, about 10 minutes.
  • Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce.
  • Cover and cook on LOW until ribs are tender, for 5 to 6 hours.
  • Transfer the ribs to a platter and cover with aluminum foil to keep warm.
  • Skim the fat from the surface of the sauce.
  • In a medium saucepan bring the sauce to a simmer over a medium heat.
  • Cook until reduced to about 1 cup, about 6 to 8 minutes.
  • Stir in the cornstarch mixture and cook just until thickened.
  • Pour the sauce over ribs and serve immediately with hot cooked rice.