You won’t be able to get enough of these Sticky Pork Spare Ribs. They’re coated with a gorgeous mixture of Asian flavours and baked until tender and deeply caramelised.
According to the Chinese zodiac, it’s the year of the pig, and while it may be a little late to wish everyone a Happy Chinese New Year, it’s never too late for Sticky Chinese Pork Spare Ribs.
There aren’t any special tips to tell you about as it’s quite a straightforward recipe. Place the ribs in the tray, pour the marinade over the ribs and bake. Easy!
Whether you use cutlery or your fingers to eat these ribs, have lots of napkins on hand. You’ll need them.
Preparation Time: 10 mins
Cooking Time: 2 hrs
- 1/2 cup oyster sauce
- 1/2 cup hoisin sauce
- 2 tbsp grated garlic
- 1/2 cup brown sugar
- 1 1/2 tsp Chinese Five Spice
- 1 tsp Chili flakes
- 1 cup water
- 2 kg / 4.5 lbs pork spare ribs (about 14 – 16 ribs)
- Preheat the oven to 180 C / 350 F.
- Combine the oyster sauce, hoisin sauce, grated garlic, brown sugar, Chinese Five Spice, chili flakes and water in a small jug.
- Place the pork spare ribs in a large baking tray. My tray measured 30 cm x 40 cm / 12″ x 16″.
- Pour the mixture over the ribs.
- Cover with foil and place tray on the middle rack of the oven. Bake for 1 hr 15 mins.
- Remove foil and bake for a further 25 mins.
- Turn up the heat to 200 C / 390 F and bake for a further 20 mins (note 1).
- Remove from the oven. Allow to stand for a few minutes. This will allow the sauce in the tray to thicken. Serve when still very warm with a drizzling of sauce (note 2).
- To get that lovely caramelisation, l positioned my tray on the top third rack of the oven for the final 20 mins of baking. As all ovens are different, keep a close eye on it.
- Bake your spare ribs close to serving time; that’s when they’ll be at their juiciest. If allowed to go cold, they could become dry. Reheating left overs in the microwave with some sauce drizzled on top helps restore some of that juiciness.
This is an adapted Donna Hay recipe.