Ingredients

1/4 cup soy sauce
1 garlic clove , crushed
1/4 cup orange marmalade
4 lbs country-style spareribs
2 tablespoons ketchup
Crock Pot Chinese Style Ribs is a mouth-watering pork recipe that will make your taste buds dance. The recipe boasts a unique blend of soy sauce, garlic, and orange marmalade that adds a sweet and tangy flavor to the tender pork ribs. The recipe also uses a slow cooker that makes it easy to prepare, leaving you with more time to enjoy with family and friends. The spareribs are brushed with ketchup and baked until caramelized and crispy in the oven, making them a perfect addition to any party, gathering, or special occasion. With this recipe, you can prepare perfect ribs in the comfort of your own home to enjoy and impress your guests.

Instructions

1.In a small mixing bowl, combine the soy sauce, crushed garlic, and orange marmalade until well blended.
2.Place the spareribs in a slow cooker, and pour the mixture over the ribs.
3.Cook for 6-8 hours on low heat.
4.Preheat the oven to 400 degrees F. Line a baking sheet with foil.
5.Remove the ribs from the slow cooker, brush them with ketchup, and place them on the prepared baking sheet.
6.Bake in the preheated oven until they are caramelized and crispy, about 5-7 minutes per side.
7.Serve and enjoy!

PROS

This recipe is absolutely delicious and easy to make.
The meat is tender with a mouth-watering sweet and savory flavor.

It’s a perfect meal for any occasion that will impress your guests.

CONS

The recipe contains added sugars, which is not suitable for individuals with high blood sugar levels.

The recipe is not vegetarian or vegan-friendly.

HEALTH & BENEFITS

Pork is a great source of protein and essential nutrients such as vitamin B12, zinc, and iron.
Garlic has been linked with numerous health benefits, including boosting the immune system and reducing the risk of heart disease.
Oranges are high in vitamin C which supports the immune system and aids in preventing chronic disease.

Leave a Reply

Your email address will not be published.