"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Char Siu Pork Ribs

By IQS Slow Cooker Cookbook

I Quit Sugar - Char Siu Pork Ribs
  • 6 servings
  • Prep - 12 hours
    Cooking - 5 hours
  • Total - 17 hours
I Quit Sugar - Char Siu Pork Ribs

These ribs are finger-licking good! As they cook they become super tender and the meat falls off the bone. Enjoy with some steamed greens and drizzle the excess sauce over a bed of jasmine or basmanti rice.  

Servings: 6
Preparation: 12 hours
Cooking: 5 hours

Tags: , , , , , , ,

Ingredients

  • 1.5 kg pork ribs (or chicken wings for a cheaper alternative).
  • 2 tablespoons olive oil.
  • 3 green shallots, thinly sliced (save the green ends for the garnish).
  • 1 cup chicken stock.

Char Siu Sauce

  • 1/2 cup tamari sauce.
  • 2 tablespoons creamy peanut butter.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons Chinese shaosing wine.
  • 2 teaspoons apple cider vinegar.
  • 1 teaspoon Chinese five spice powder.
  • 2 teaspoons sesame oil.
  • 2 teaspoons ginger, grated.
  • 2 garlic cloves, crushed.
  • 1 long red chilli.

Directions

The night before:
1. Heat oil in a large frying pan and brown the pork ribs.

2. In a small bowl, prepare the Char Siu Sauce by whisking all the sauce ingredients together.

3. Place ribs in the slow cooker insert, and brush the Char Siu Sauce over the meat. Place in the fridge overnight to marinate.

The next morning:
1. Place slow cooker insert into the cooker. Scatter green shallots on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.

2. When almost ready to serve, remove the ribs from the slow cooker, wrap in aluminium foil and place in a low oven to stay warm. Turn the slow cooker up to high and reduce the sauce, with the lid off, for 15-20 minutes until sticky (or desired consistency). Garnish with green shallot ends.


Note

We pulled this delicious pork recipe from our IQS Slow Cooker Cookbook.

Char Siu Pork Ribs

These ribs are finger-licking good! As they cook they become super tender and the meat falls off the bone. Enjoy with some steamed greens and drizzle the excess sauce over a bed of jasmine or basmanti rice.

Ingredients

  • 1.5 kg pork ribs (or chicken wings for a cheaper alternative).
  • 2 tablespoons olive oil.
  • 3 green shallots, thinly sliced (save the green ends for the garnish).
  • 1 cup chicken stock.

Char Siu Sauce

  • 1/2 cup tamari sauce.
  • 2 tablespoons creamy peanut butter.
  • 1/4 cup rice malt syrup.
  • 2 tablespoons Chinese shaosing wine.
  • 2 teaspoons apple cider vinegar.
  • 1 teaspoon Chinese five spice powder.
  • 2 teaspoons sesame oil.
  • 2 teaspoons ginger, grated.
  • 2 garlic cloves, crushed.
  • 1 long red chilli.

Directions

The night before:
1. Heat oil in a large frying pan and brown the pork ribs.

2. In a small bowl, prepare the Char Siu Sauce by whisking all the sauce ingredients together.

3. Place ribs in the slow cooker insert, and brush the Char Siu Sauce over the meat. Place in the fridge overnight to marinate.

The next morning:
1. Place slow cooker insert into the cooker. Scatter green shallots on top. Cover and cook on low for 6-8 hours or high for 3-4 hours.

2. When almost ready to serve, remove the ribs from the slow cooker, wrap in aluminium foil and place in a low oven to stay warm. Turn the slow cooker up to high and reduce the sauce, with the lid off, for 15-20 minutes until sticky (or desired consistency). Garnish with green shallot ends.

Note

We pulled this delicious pork recipe from our IQS Slow Cooker Cookbook.

Char Siu Pork Ribs