2 ratings

Hoisin and Garlic Country Ribs With Napa Cabbage

Slow-cooked goodness for winter days
Martin Turzak/Shutterstock

Ribs and napa cabbage marry in this one-pot meal simmered in flavorful hoisin sauce and garlic.

This recipe by JeanMarie Brownson appeared in the Chicago Tribune.

Ready in
4 h 20 m
20 m
(prepare time)
4 h
(cook time)
Calories Per Serving


If desired, add other vegetables -- such as cooked snow peas or green beans and sliced water chestnuts -- to the finished dish.


  • 4 Pounds bone-in country-style pork ribs
  • 2 Tablespoons vegetable oil
  • 2 large sweet onions, halved, cut into wedges
  • 1 1/4 Cup chicken broth
  • 1/4 each: hoisin sauce, black bean garlic sauce, rice wine or dry vermouth
  • 2 Tablespoons light soy sauce
  • 3 cloves garlic, crushed
  • 1 piece (1 1/2 inches long) fresh ginger, finely chopped
  • 1 medium Chinese napa cabbage or savoy cabbage
  • 2 Tablespoons cornstarch dissolved in 3 tablespoons cold water
  • Cooked rice, for serving
  • Chopped cilantro


Heat oil in a large, heavy skillet over medium-high heat.

Add the pork in a single, uncrowded layer.

Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.

Transfer to the slow-cooker.

Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.

Add to the slow-cooker.

Set aside.

Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.

Add to the slow-cooker.

Cover; cook on high until meat is very tender, about three and a half to four hours.

Cut the cabbage into eight wedges; add to the slow-cooker.

Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.

Transfer the pork and cabbage to a large platter.

Cover; keep warm.

Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.

Pour juices over pork and cabbage.

Serve with rice; sprinkle with cilantro.