Crockpot Barbecue Chinese Spare Ribs
These are fall-off-the-bone tender, finger-licking good ribs!
Ingredients
- 3-4 pound rack St. Louis-style ribs or Baby Back ribs, cut into individual ribs
- 1/4 cup low sodium tamari (gluten free)
- 1/2 cup honey
- 1 tsp Five Spice Powder
- 2 Tbs brown sugar
- 3 Tbs sweet chili sauce
- 4 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tsp red food coloring, optional
- Sesame seeds and sliced green onions for garnish, optional
Instructions
- In a small bowl combine all of the ingredients except the ribs and the garnish. Mix with a spoon or whisk to make sure the honey and everything is mixed together.
- Place the ribs in a large resealable plastic bag. Pour the marinade over the ribs. Carefully seal the bag and massage so the marinade coats all of the ribs.
- Place in the refrigerator overnight, 12-24 hours. I like to out the bag on a large plate in case it leaks.
- Place the ribs along with the marinade in the crockpot.
- Cook on low for 4.5 hours.
- Remove the ribs from the crockpot and place on a foil lined baking sheet.
- Broil for about 4 minutes to caramelize the marinade.
- Garnish with sesame seeds and sliced green onions, optional.