Sweet and Sour Slow-Cooker Ribs

There is no easier appetizer for your next party than these succulent slow-cooker ribs. To keep them nice and warm on your buffet table, serve them right in the slow cooker, set to the warm setting.

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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  • 4 lb (1.82 kg) pork back ribs, cut between bones into single ribs
  • 1/3 cup (80 mL) water
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 1/3 cup (80 mL) packed  dark brown sugar
  • 1/4 cup (60 mL) unseasoned  rice vinegar
  • 3 tbsp (45 mL) unseasoned  hoisin sauce
  • 1 tbsp (15 mL) grated fresh  ginger
  • 2 tsp (10 mL) sesame oil
  • 2 cloves garlic, minced 
  • 1 green onion, thinly sliced


  1. Arrange ribs in 6 qt (5.7 L) slow cooker. Drizzle with water. Cover and cook on low, stirring once, for 3 hours or until tender and the meat starts to shrink back from the ends of the bones.
  2. Drain liquid and fat from slow cooker. Whisk together soup, sugar, vinegar, hoisin sauce, ginger, sesame oil and garlic. Pour over ribs and toss gently to coat.
  3. Cover and cook on high 15 to 20 minutes or until bubbling. Stir again to coat.
  4. Sprinkle with green onion.

Recipe tips

  • Serve right in your slow cooker for ease! Or, transfer the ribs to a platter and serve the remaining sauce on the side for dipping.
  • These ribs make a great party appetizer, or a fun Asian-themed dinner with rice and your favourite steamed vegetables.
  • Speed up prep by buying pre-minced ginger and garlic, sold in bottles or tubes, in the produce aisle!

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Amount Per Serving
Calories 230
Fat 14 g
Sodium 250 mg
Carbohydrate 12 g
Dietary Fibre 1 g
Protein 14 g
Calcium 1 %DV

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