I hope you have some wet wipes handy, because you won’t be able to resist diving right into this sticky mess. This recipe uses a few different kinds of sauces for a sweet kick that’ll make these ribs stand out from all the rest.
- Yield: 4 to 6 Servings
- Preparation Time: 5 Minutes
- Cooking Time: 6 Hours
- 2 large oranges
- ½ cup soy sauce
- ½ cup hoisin sauce
- ¼ cup honey
- ¼ cup bottled sweet chili sauce
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced fresh garlic
- 5 pounds baby back ribs, ends of ribs trimmed
- 2 tablespoons cornstarch
How to Make It
- Zest and juice 1 of the oranges. Place the zest and juice in a large zip-top plastic bag and add the soy sauce, hoisin sauce, honey, sweet chili sauce, vinegar, sesame oil, and garlic. Mix well and add the baby back ribs. Close the bag and shake to coat the ribs completely. Marinate in the refrigerator for at least 2 hours or up to overnight.
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Transfer the ribs and marinade from the bag into the slow cooker. Cover and cook on Low for 6 hours.
- Transfer the ribs to a warm platter and put the juices in a small saucepan over medium heat.
- In a small bowl, combine the cornstarch and 2 tablespoons water to make a smooth paste. Stir the cornstarch slurry into the pot with the juices from the ribs and cook, stirring occasionally, until the sauce thickens.
- Cut the ribs into chunks and toss with the sauce. Zest and slice the remaining orange. Garnish with the orange zest and serve with the orange slices on the side.