Super easy to make, and finger-licking good, these Peking-Style pork ribs take no time to prep and can be served at the table straight from the Crock-Pot® slow cooker bowl!
Heat sunflower oil in a heavy-based saute pan over a medium-high heat. Brown the ribs on all sides and place into the bowl of your Crock-Pot® Lift & Serve Slow Cooker.
Mix together the Hoisin sauce, dark soy sauce, Shaoxing rice wine, honey, garlic, Chinese Five Spice and chilli flakes (if using) and pour over the top of the seared pork ribs. Stir well to coat.
Close the lid of the slow cooker, select HIGH heat and set the timer for 4 hours.
At the end of the cooking time, the KEEP WARM function will turn on. Remove the ribs from the cooking pot and keep warm.
Dissolve the cornflour in a little water and stir into the sauce left in the bottom of the bowl. Stir until thickened (it'll thicken pretty quickly).
Return the ribs to the cooking pot and stir well to coat. Serve straight from the cooking pot, or arrange the ribs on a serving platter and serve the remaining sauce on the side.