The great part about slow cooker dishes is that it lets you get along with the rest of your day while your food gets ready—so you can prepare it ahead of time or even do daily tasks or chores before you peek back into the pot. The crispy fried pork spareribs in this recipe are tossed in with plenty of minced garlic, sweet and thick hoisin sauce, honey, balsamic vinegar for a bit of tartness, and soy sauce for a mélange of flavors that will form an incredible Asian sauce that the pork will absorb over the long hours of cooking without losing its tenderness and moisture. Slow cooker dishes like this one also tend to have plenty of sauce that makes it perfect with rice. Want to add something else to the mix? Try soft tofu for an unforgettable Chinese hotpot that’s healthy and tasty.
- 3 lbs. pork spareribs
- 10 cloves of garlic
- 4 tbsp. Hoisin sauce
- 2 tbsp. balsamic vinegar
- 1 tbsp. honey
- 1/2 cup soy sauce
- 1 cup water
- 1/4 cup flour or cornstarch
- 1/4 cup vegetable oil
- Wash, dry and trim the spare ribs then cut them into 1-rib pieces.
- Coat each rib in flour or corn starch, shaking to remove excess.
- Heat the oil in a frying pan and shallow fry the ribs for several minutes, until browned and crispy on the exterior.
- Drain on paper towels and set aside. The ribs should still be raw inside but they’ll finish cooking in the slow cooker.
- Peel the garlic and grate them finely. You can also do a fine mince.
- In a bowl, combine the Hoisin sauce, soy sauce, garlic, honey, balsamic vinegar and water.
- Arrange the spareribs in the slow cooker neatly then pour the sauce over it. Cook on low for 4 hours.
- Remove the spareribs and place in a serving dish. Run the sauce through a fat separator or use a spoon to skim all the fat off the top layer. Pour the sauce over the ribs and serve immediately.