Cut ribs into 3-rib portions. Whisk together honey, oyster sauce, rice wine, garlic, 5-spice powder, crushed red pepper and salt in a bowl.
Place ribs in slow cooker and cover with sauce, turning ribs to coat. Stand ribs on their side to make them fit, if necessary. Cover and cook on low until meat is tender and falling off the bone, 4 to 5 hours, turning ribs once or twice to allow them to brown.
Transfer ribs to a cutting board and cover with foil to keep warm. Pour cooking liquid through a fine-mesh sieve into a small pot. Bring to a boil over medium heat and cook until reduced by half, about 5 minutes. Pour sauce over ribs and serve immediately.
Yummy. Poured sauce over ribs on Sunday to cook on Tuesday. Didn't really need the extra sauce they were plenty tasty. Didn't have rice wine used rice vinegar (unseasoned). It worked and was plenty sweet. Served extra sauce over brown basmatti rice with toasted sesame seeds.
Really enjoyed the flavor. Have done in crock pot and low,slow bake in oven (covered tight with foil). We also threw them on the grill afterwards to char as noted by Katherine's post. You definitely need to use cornstarch to thicken up the sauce.
Tender, sweet and perfect! The sauce didn't thicken up for me as well as in the picture but they were still amazing!! This is one I will fix again and again. I substituted maraschino (sp) cherry juice for the rice wine as I couldn't find it and I didn't add the star anise in the 5 spice mix as I couldn't find it either.
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