Slowcooker Chinese Barbeque Country Ribs

This recipe was adapted from a oven recipe. I changed amounts and seasonings for the slow cooker. I use a 7 qt oval slow cooker for this recipe. After trial and error, I found cooking in a single layer promotes even cooking. If you have to pile the ribs you need to rearrange them during cooking to make sure the ones on the top are done, as well.

Slowcooker Chinese Barbeque Country Ribs

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  • Prep Time


  • Total Time


  • Servings



  • 2

    med. clove garlic, minced

  • 1

    envelope Lipton onion-mushroom recipe soup mix

  • 2

    cups tomato puree

  • cups brown sugar, packed

  • cup soy sauce

  • cup white vinegar

  • cup chili sauce

  • 4½ to 5½

    pounds country-style ribs


Mix all the ingredients, except the ribs, in a bowl. In large slow cooker (mine is a 7qt oval) pour enough of the sauce to cover the bottom. Add the ribs and arrange them in a single layer, if possible. Pour the rest of the ingredients over the ribs, making sure the ribs are evenly coated and covered with sauce. Turn the slow cooker on low for 8 to 10 hours. Check ribs at 6 hours, if they were not in a single layer, move the top ones to the bottom. If you want them done at 8 hours you may need to change the cooker to high for 2 hours. The ribs are done when they fall off the bone and the meat pulls apart easily with a fork. At this point, I pour the sauce in a gravy separator, discard the fat and add back to the slow cooker. Great served with rice or fried rice.


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