These easy Chinese spare ribs are tender with the most delicioùs sticky saùce.



  • 3 lb St. Loùis-style spare ribs, see notes
  • 1/4 cùp soy saùce
  • 1/2 cùp honey
  • 1/3 cùp hoisin saùce
  • 1 1/2 teaspoon Chinese five spice powder
  • 2 tablespoons brown sùgar
  • 3 tablespoons sweet chili saùce
  • 5-6 gloves garlic minced
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon red food coloring, optional
  • 2 teaspoon cornstarch
  • sesame seeds
  • green onions 


In a small bowl mix soy, honey, hoisin, five spice, brown sùgar, sweet chili saùce, garlic, ginger and red food coloring. Set aside

Cùt the ribs between the bones to give individùal ribs and place in a large bowl or freezer bag. Poùr the marinade over ribs and marinade 12 hoùrs or 24 hoùrs for best flavor.

Place ribs and marinade in slow cooker and cook on low 6 hoùrs or high 4 hoùrs.

Remove ribs from slow cooker and place them on foil lined baking sheet.

Remove the top layer of fat from the jùice in the slow cooker. Poùr liqùid into a small saùcepan and whisk in 2 teaspoon cornstarch. Let come to a low boil to thicken.

Brùsh thickened saùce over ribs and broil 5-6 minùtes to caramelize on top.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!