Shanghai-Style Pork Ribs

These drippy ribs balance in the tasty spot between sweet and savory, making them almost addicting.

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  • Makes: 6 servings
  • Prep: 40 mins
  • Slow Cook: 8 hrs (low) or 4 hours (high)

Shanghai-Style Pork Ribs

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Directions

  1. In a bowl combine hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five-spice powder. Place ribs in a 3-1/2- or 4-quart slow cooker. Pour hoisin sauce mixture over ribs, tossing to coat.
  2. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Using tongs, transfer ribs to a platter. Cover with foil to keep warm.
  3. Transfer cooking liquid to a small saucepan. Skim off fat. Bring to boiling; reduce heat. Simmer for 15 to 18 minutes or until liquid is reduced to 1 cup. Return ribs to slow cooker, add reduced liquid and toss to coat. Keep warm, covered, on warm setting or low-heat setting for up to 1 hour.
  4. Sprinkle ribs with chives. If desired, serve with hot cooked Chinese noodles.
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Nutrition Facts (Shanghai-Style Pork Ribs)

  • Per serving:
  • 506 kcal ,
  • 22 g fat
  • (8 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 76 mg chol. ,
  • 2237 mg sodium ,
  • 53 g carb. ,
  • 2 g fiber ,
  • 41 g sugar ,
  • 19 g pro.
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