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Home Asian Recipes

Sticky Chinese Pork Spare Ribs

By:Nagi
Published:24 May '14Updated:1 Jul '20
51 Comments
Recipe v

Deliciously sticky and moorish, these ribs are great for entertaining. Once you start, it’s hard to stop – make sure you provide plenty of nap- kins for your guests! The marinade for this recipe also goes great with chicken.


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Sticky Chinese Pork Spare Ribs

Author: Nagi
Prep: 10 mins
Cook: 2 hrs 30 mins
Total: 2 hrs 40 mins
Ribs, Slow Cooked
Asian, Chinese
5 from 12 votes
Servings4 - 6
Tap or hover to scale
Print
Deliciously sticky and moorish, these ribs are great for entertaining. Once you start, it’s hard to stop - make sure you provide plenty of nap- kins for your guests!

Ingredients

  • 2 kg / 4 lbs meaty pork ribs , cut into single rib pieces
  • 1 tsp sesame oil
  • 2 tbsp lemon juice
  • 2 tbsp shao xing wine
  • 4 tbsp soy sauce
  • 4 tbsp brown sugar or honey
  • 4 tbsp tomato sauce or ketchup
  • 2 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sambal oelek
  • 6 cloves garlic , finely chopped
  • 2 tbsp grated ginger
  • 1 tsp Chinese five spice powder
  • 1 tsp salt
  • Sesame seeds , coriander, shallots and red chilli to garnish (optional)

Instructions

  • Mix marinade ingredients together in a bowl or freezer bag. Add the ribs and marinate for at least an hour, or overnight if possible. You can freeze the marinaded meat if you wish.
  • Before cooking, let the ribs come to room temperature.
  • Preheat the oven to 160C/320F.
  • Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out.
  • Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
  • Take out of the oven, remove the foil and touch the ribs – they should be quite tender, but not falling off the bone. The marinade in the baking dish should still be quite watery.
  • Turn the ribs over, then return the baking dish to the oven without the foil. After 20 minutes, take the ribs out – they should be nicely browned and starting to char. Turn the ribs, then spoon the marinade over, then return to the oven for another 10 to 20 minutes.
  • The ribs are done when they are falling off the bone, sticky and glossy and the marinade has reduced down to a thick sauce coating the ribs.
  • Rest for 5 minutes. Garnish with coriander, sesame seeds, julienned shallots and sliced fresh red chilli.
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Hi, I'm Nagi!

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51 Comments

  1. Hank Roelofs says

    December 17, 2020 at 10:18 am

    5 stars
    So good!

    Reply
  2. Judy says

    November 6, 2020 at 1:07 am

    Hi. I would like to try this recipe but am wondering if it matters which type of pork ribs — riblets, baby back, side ribs? Thanks

    Reply
  3. Erin says

    September 21, 2020 at 11:37 am

    5 stars
    This is literally the best thing I have ever tasted!

    Reply
  4. Ashley says

    September 6, 2020 at 1:54 am

    Can you cook this dish in a pressure cooker? Also, are there any substitutes for Chinese five spice?

    Reply
    • Nagi says

      September 7, 2020 at 10:15 am

      Hi Ashley, you can cook in a pressure cooker for 20 minutes but you then need to pop them in a baking dish and into the oven for the sauce to reduce and become like a glaze. You can make your own five spice powder too – try this recipe here: https://www.thespruceeats.com/how-to-make-five-spice-powder-4065302 N x

      Reply
      • Ashley says

        September 8, 2020 at 3:26 am

        5 stars
        Thank you so much! I reduced the sauce on the stove top and used the substitutions, my family DEVOURED them!

        Reply
  5. Erin says

    September 2, 2020 at 11:14 am

    5 stars
    These are the best spare ribs ever! I love recipetin eats!

    Reply
  6. Cathy Grant says

    July 31, 2020 at 11:18 am

    We absolutely loved this dish. I am making it for the second time tonight. Thanks Nagi

    Reply
  7. Priscilla says

    July 24, 2020 at 7:36 am

    5 stars
    The flavours of these ribs were so delicious!! The sauce didn’t quite thicken so the ribs weren’t quite sticky, but they were so tasty we didn’t even mind. Served with your delicious veggie stir-fry. You’re making me a superstar in the kitchen 🤗 thank you

    Reply
    • Nagi says

      July 24, 2020 at 11:41 am

      I’m so glad you enjoyed them Priscilla! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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