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Slow Cook 5 Spice Pork Ribs

We took our ever popular Memphis-Style Wet Rib recipe and gave it a Cantonese twist. We rub the ribs with a mixture of Chinese 5 spice powder, sugar, salt, pepper, and cayenne for a spicy, sweet, and fragrant touch before slow cooking for six hours. Afterwards, the ribs are rubbed with hoisin sauce and broiled to finish. Wash these ribs down with a cold Tsingtao for the perfect summer meal.

Slow Cook 5 Spice Pork Ribs

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6-8
  • Difficulty: 6 hours, 45 minutes
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Ingredients

  • 4-5 lbs pork spareribs, St. Louis Style, trimmed
  • 1 tbsp kosher salt
  • ⅛ tsp cayenne pepper
  • 1 tbsp Chinese 5 spice powder
  • 1 tbsp packed brown sugar
  • 2 tsp ground black pepper
  • ½ cup hoisin sauce
  • 1 tbsp rice wine vinegar

Directions

1) Pat ribs dry with paper towels. In a small bowl, stir together 1 tbsp kosher salt, ⅛ tsp cayenne, 1 tbsp Chinese 5 spice powder, 1 tbsp brown sugar, and 2 tsp ground black pepper. Set aside 1 tbsp of rub. Rub remaining mixture all over ribs. 

2) Divide ribs between 2 Suvie pans, bone-side down. Place pans in Suvie, input settings and cook now or schedule, 

Suvie Cook Settings

Bottom Zone: Slow Cook High, 6 hours

3) In a medium bowl, whisk together hoisin sauce, reserved dry rub, and rice wine vinegar. After the ribs have finished cooking, glaze ribs with half the sauce.

4) Return pans to Suvie and broil for 10-15 minutes, until fragrant and browned. 

5) Remove pans from your Suvie and apply the remaining sauce. Transfer to a cutting board and let rest for 15 minutes. Cut ribs between bones to separate. Serve ribs with additional sauce.

Nutrition

Nutritional Information per serving (8 servings per recipe): Calories 670, Total Fat 454, Total Carbohydrates 9g, Total Sodium 1280mg, Total Protein 36g.

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Denise
Denise
4 months ago

These ribs were really tasty, but I think the TBSP of salt should probably be a TSP. They were quite salty. Still tasty, but salty.