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5-Spice Slow-Cooker Pork Ribs


additional recipe for leftover….....loook….........Gingery Pork&Bok Choy Soup

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  • 3-4 pounds pork or beef ribs
  • salt & ground black pepper
  • coarse (granulated) garlic powder
  • Chinese five-spice powder
  • 2 tablespoons rice vinegar
  • 1 tablespoon coconut aminos


Adapted from


Step 1

Lay the ribs on a cutting board and sprinkle generously with salt, pepper, and garlic powder. Now rub a good amount of five-spice powder onto the ribs. I didn’t measure, but I was pretty aggressive with it; the top of the ribs were pretty evenly brown with powder.

2. Measure the rice vinegar and the coconut aminos into the bottom of a slow cooker. Add the ribs, cover, and cook on high for about 6 hours or on low for 8-10. Really, you can’t cook them too long. They’re ribs; they’re very forgiving.

3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat.

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