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.
Sticky Chinese Pork Spare Ribs
Prep
10 mins
Cook
2 hrs 30 mins
Total
2 hrs 40 mins
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!
Course:
Ribs, Slow Cooked
Cuisine:
Asian, Chinese
Servings: 4 - 6
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.
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Before cooking, let the ribs come to room temperature.
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Preheat the oven to 160C/320F.
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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.
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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.
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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.
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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.
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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.
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Rest for 5 minutes. Garnish with coriander, sesame seeds, julienned shallots and sliced fresh red chilli.
Nagi, I don’t know how I only just discovered your blog/ site in the past couple of months, but I LOVE it! Such good photos and directions and always tastes good. If it’s on your site I can trust it will be good. So thanks, I look forward to trying these 🙂
Hello Nagi,
I make your barbecue ribs braised in cider quite a lot but complete that stage in the pressure cooker before finishing in the oven as per your instructions.
Is it possible that you might do a similar one for chinese spare ribs whereby I could do the first main stage in the pressure cooker…..pretty please Nagi!!!
Susan.x
Hi Susan! Remind me if you don’t see one in the coming months and I can add notes to this recipe! N xx
These ribs are amazing. My husband says they’re the best he’s ever had. Easy recipe and look really impressive with the sesame seeds, coriander and shallots sprinkled over the top.
I love hearing that Sharon!! Thanks for letting me know you enjoyed it! N x