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Home Asian Recipes

Sticky Chinese Pork Spare Ribs

By:Nagi
Published:24 May '14Updated:1 Jul '20
55 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.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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55 Comments

  1. 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
  2. Glynis Bright says

    July 24, 2020 at 3:34 am

    5 stars
    Best rib recipe and I’ve tried a few!

    Reply
    • Nagi says

      July 24, 2020 at 11:50 am

      That’s awesome, thanks so much Glynis! N x

      Reply
  3. Lauren says

    June 27, 2020 at 2:32 pm

    5 stars
    I’m making this right now for the third time, it is that delicious!! Such a perfectly balanced marinade, and the flavour of those ribs is amazing, thankyou so much for the recipe!

    Reply
  4. Sue says

    May 26, 2020 at 7:18 pm

    Hi nagi I’ve got spare ribs but they are cut into cubes off the bone will this recipe still work ?

    Reply
    • Nagi says

      May 27, 2020 at 2:21 pm

      Hi Sue, the recipe will work but the cook time will be different depending on the size of the pieces. N x

      Reply
  5. Sue-Ellen says

    May 22, 2020 at 9:11 pm

    Hi Nagi can this be done in the slow cooker?

    Reply
    • Nagi says

      May 23, 2020 at 2:44 pm

      Not this one sorry! N x

      Reply
      • Sue-Ellen says

        May 24, 2020 at 8:36 pm

        Too late I tried and failed miserably ! The pork didn’t even cook after nearly 8 hours! I will make the exact way you say next time

        Reply
  6. Jan Maree says

    May 8, 2020 at 12:16 pm

    Made the Sticky pork ribs last night, They were juicy, saucy and just the right amount of spice. To team it up I also made your sesame noodles as the accompanying dish, they were also delicious… Brilliant….

    Reply
    • Nagi says

      May 8, 2020 at 2:23 pm

      Wahoo, that’s great Jan! N x

      Reply
  7. Aster says

    May 6, 2020 at 9:57 pm

    5 stars
    Five stars!! So delish. Made it twice and love it. Thanks for sharing!

    Reply
    • Nagi says

      May 7, 2020 at 8:50 am

      You’re so welcome Aster, I’m so glad you love it! N x

      Reply
  8. Penelope Kennedy says

    April 29, 2020 at 10:29 am

    5 stars
    These ribs are delicious! I doubled the marinade and made Sticky Chinese Chicken wings at the same time served with Veggie Fried Rice. Great #stayathome covid 19 meal- my teens said it was better than the takeout!

    Reply
    • Nagi says

      April 30, 2020 at 4:37 pm

      YUM!! Sounds great Penelope

      Reply
  9. Chuck says

    January 26, 2020 at 3:45 am

    They turned out great mind you I haven’t tried your original. In short what I did was follow your sauces recipe. I then used half to coat around 6 pounds of ribs. I then vac sealed them and sousvide them for 8 hours at 165f. I then dried them off and broiled until slightly crisp I then cooked the other half of your sauce and sauced them and put the under the broiler again until caramelized. I have a pic I’ll try to post to you Facebook page…the flavours went completely through the ribs.

    Reply
    • Nagi says

      January 28, 2020 at 12:05 pm

      Sounds absolutely wonderful Chuck!!

      Reply
      • Chuck says

        January 29, 2020 at 4:04 am

        They were the hit at the CNY party

        Reply
  10. Chuck says

    January 23, 2020 at 7:29 pm

    Have you ever tried these as sousvide? I will make these this weekend as sousvide I think they will be great. Any tips would be appreciated though.

    Reply
    • Nagi says

      January 24, 2020 at 6:51 am

      Hi Chuck, No I havent – love to know how they turn out though, keep me updated!

      Reply
      • Chuck says

        January 26, 2020 at 3:44 am

        They turned out great mind you I haven’t tried your original. In short what I did was follow your sauces recipe. I then used half to coat around 6 pounds of ribs. I then vac sealed them and sousvide them for 8 hours at 165f. I then dried them off and broiled until slightly crisp I then cooked the other half of your sauce and sauced them and put the under the broiler again until caramelized. I have a pic I’ll try to post to you Facebook page…the flavours went completely through the ribs.

        Reply
  11. Joy says

    November 15, 2019 at 12:11 pm

    Hi Nagi! Im a huge fan! Im allergic to soy and hoisin sauce has it! Can i leave it out or is there a sub?

    Reply
    • Nagi says

      November 15, 2019 at 7:12 pm

      Hi Joy, Just add another tbls of oyster and sugar in place of the hoisin – N x

      Reply
  12. Ann Fishman says

    October 15, 2019 at 6:50 pm

    Hi, Nagi. I have made about 30 of your recipes and I am a big fan. I tried this rib recipe and I found that it produced a lot of liquid. With all that liquid, the ribs were tender but I wasn’t able to produce the “stickiness”. Should I have cooked it on a rack? Maybe I put in too much water? Any suggestions? I’m not ready to give up on this recipe. The marinade is amazing!

    Reply
    • Nagi says

      October 16, 2019 at 6:26 am

      Hi Ann, if the ribs produced too much liquid, you can always remove it from the oven and reduce on the stove, then proceed to baste the ribs – N x

      Reply
  13. Valerie Whincup says

    September 8, 2019 at 11:15 pm

    I can find the ingredient “shao xing wine. Is there something else I can substitute? Thank you for your help.

    Reply
    • Nagi says

      September 9, 2019 at 12:43 pm

      Hi Valerie, dry sherry would also work here too – N x

      Reply
  14. Valerie Whincup says

    September 7, 2019 at 10:22 pm

    My family don’t like spicy food, so I was wondering if I can leave out the sambal oelek or should I substitute with something else. Thank you.

    Reply
    • Nagi says

      September 8, 2019 at 3:20 pm

      Just leave it out Valerie, you’ll love it!

      Reply
  15. T says

    August 22, 2019 at 9:34 am

    It’s for dinner tonight and it just came out of the oven! I’d leave you a picture here, but you don’t allow uploads and I’m not on IG……Smells good! Might have to sneak a taste before dinner!

    Reply
    • Nagi says

      August 22, 2019 at 12:43 pm

      Oh!!! I hope you love it T!

      Reply
      • T says

        August 31, 2019 at 7:15 am

        They were a hit! We demolished the plate and there were two left for lunch the next day.

        I might have to confess to adding extra sambal… 🙂

        Reply
  16. Barbara says

    August 17, 2019 at 11:27 pm

    Hi Nagi This recipe for Sticky Pork Ribs sounds delicious and I am looking forward to making it next weekend. I am wondering if it would work in my slow cooker. What do you think if I use the slow cooker from instructions 2-6 then finish the ribs off in the pre heated conventional oven from note 7 onward.?
    I am so glad I found your website. I have used several of your recipes now and they have all been easy to follow and delicious results..

    Reply
    • Nagi says

      August 18, 2019 at 12:49 pm

      Hi Barbara, that should work fine! I hope you love them – N x

      Reply
  17. annabelle g says

    March 3, 2019 at 10:39 pm

    5 stars
    hi Nagi, I made this now. Did not use oven but just a covered, heavy pot on my stove top (I have never tried cooking something Chinese in an oven) turned out to be great. I added some star anise to make it taste more Chinese. Looking forward to try more of your recipes 😄 p.s please give Dozer a big hug from me! it’s because of him that I keep on loking at your site he he!

    Reply
    • Nagi says

      March 4, 2019 at 1:37 pm

      That sounds great Annabelle, I’m so glad you liked it! Typical Dozer, always getting more attention than my recipes 😉

      Reply
  18. Julia says

    June 29, 2018 at 11:02 pm

    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 🙂

    Reply
  19. Susan says

    April 28, 2018 at 9:43 am

    5 stars
    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

    Reply
    • Nagi says

      April 30, 2018 at 10:02 am

      Hi Susan! Remind me if you don’t see one in the coming months and I can add notes to this recipe! N xx

      Reply
  20. Sharon says

    January 9, 2018 at 6:22 pm

    5 stars
    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.

    Reply
    • Nagi says

      January 11, 2018 at 6:31 pm

      I love hearing that Sharon!! Thanks for letting me know you enjoyed it! N x

      Reply
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