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For use with any CanCooker

Chinese Sticky Ribs

Chinese Sticky Ribs

Prep Time - 10 minutes
Cook Time - 55 minutes


  • 1 rack Ribs Cut into three piece
  • 1 Onion Quartered
  • 1 Carrot Sliced into disks
  • 1 tsp Ground Ginger
  • 1 tsp CanCooker Garlic Butter Seasoning
  • 1 cup Soy Sauce
  • 2 cups Water

Basting Sauce:

  • 2 tbsp Hoisin Sauce
  • 2 tbsp Oyster Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tbsp Soy Sauce
  • 1 tsp Red Chili Sauce
  • cup Honey


  • Spray the inside of the CanCooker with non-stick cooking spray. Add onion, carrots and ribs, soy sauce, water and seasonings.  
    Latch lid and place on medium / low heat. Cook 55 minutes. Remove from heat and let stand 5 minutes.
    Transfer ribs to a baking sheet. Preheat oven to 450. Combine basting sauce ingredients in a bowl. Baste ribs with sauce. Heat ribs in oven for 3 minutes. Remove ribs from oven and baste again. Repeat 2 more times and the ribs will have a nice glaze. 
    Garnish with toasted sesame seeds and chopped green onion. 
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.


  • Amazing! We didn’t have our can cooker with us so we improvised by using a Le Crueset two gallon stock pot. Also cooked the ribs on our traeger grill at 450 degrees just as if it was our oven in the house. Figured that since it was a nice 70 degree day here in the San Diego area on January 31st that we’d take advantage of our horrible weather. All came out amazing. And the carrots and onions on top of white rice was magnificent.

    One note maybe to add is to make sure that if your butcher didn’t remove the membrane on the ribs that you will need to do so. I always do but forgot to this time. Makes a big difference.

  • 4 stars
    The ribs were very good and an easy recipe, pulled off the bone. The only difference in recipe I had to use fish sauce and not oyster sauce local grocery did not have oyster sauce.

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