Sticky 5-spice ribs with sweetcorn salsa

Latest comments and suggestions

• Flylady

  01 July 2009

  Flylady rated and commented on this recipe

  

  These were delicious and well worth the 2 1/2 hour wait. The meat really did just fall off the bone. One of our family favourites!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  04 July 2009

  janet rated and commented on this recipe

  

  These were fantastic, the meat just falling off the bone and lovely and sticky, there was one problem .....there wasnt enough! Will make more next time. as it is winter down here in Australia I served them with baked potato and corn on the cob.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Manne

  04 July 2009

  Manne commented on this recipe

  Rib heaven. Rib-a-licious. Ribolutionary good. Without a doubt, this is how ribs are supposed to be made.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  11 July 2009

  Victoria rated and commented on this recipe

  

  Loved these! Made a great saturday night tea and our 5 year son loved them! They were much nicer than anything you can get from a takeaway and plenty left over for tomorrow! Will definitely make these again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsI2b

  28 August 2009

  MrsI2b rated and commented on this recipe

  

  Personally I found these a little greasy and they didn't have enough sauce. I won't make them again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• greenlung

  18 November 2009

  greenlung rated and commented on this recipe

  

  these were very very liked. missed the instruction to up the temp 30mins from the end, but there was no problem. Had chinese rice wine only, (tho it may now be vinegar I've had it sooooo long, also used groundnut oil instead of sesame, but still very good and tasty. Certainly found loads in 1kilo of ribs. smashing

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Colin

  11 March 2010

  Colin rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HelloKnitty

  16 April 2010

  HelloKnitty rated and commented on this recipe

  

  Yummy scrummy sticky ribs. So easy too. Thumbs up!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SamWhyte

  07 May 2010

  SamWhyte rated and commented on this recipe

  

  Very good indeed! The stock it creates also looks like it could be used for something! I added a bit more five spice than was called for, but I always over season things. Huge success!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SamWhyte

  07 May 2010

  SamWhyte commented on this recipe

  Very good indeed! The stock it creates also looks like it could be used for something! I added a bit more five spice than was called for, but I always over season things. Huge success!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JaneR

  14 May 2010

  JaneR rated and commented on this recipe

  

  This is now a firm favourite - I've had to make it several times, at the request of my 6 year old. We have them with just a green salad, and sometimes bread if we're really hungry! I did keep the cooking liquor last time and used it as a base for a yummy noodle soup for lunch the next day.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sara

  11 October 2010

  Sara rated and commented on this recipe

  

  I ended up with nearly a litre of liquid after the slow-cooking stage - some I used as stock to cook spiced rice to eat with the meal; the rest I put back into the roasting dish, while the ribs were resting, dissolved all the cooked-on crispy bits & made a sauce.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• peter:-)

  05 February 2011

  peter:-) rated and commented on this recipe

  

  I didn't have any star anise so used some crushed sechuan pepper corns instead. The ribs turned out really well but next time for the glaze i'm either going to use light soy sauce or less dark because the flavour was very strong.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fulgencio

  25 February 2011

  fulgencio rated and commented on this recipe

  

  Delicious! Halved the ingredients as only cooking for 2. I also boiled the ribs first, as suggested in another recipe for ribs, but roasted them in the oven after boiling for 30 mins then coated with the ingredients. Will def be making again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emsta88

  05 March 2011

  emsta88 rated and commented on this recipe

  

  rib-tastic!!! make them now :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gill

  24 April 2011

  Gill rated and commented on this recipe

  

  Followed the recipe but did the final 20-30 minute blast on the barbecue. Absolutely delicious! We used the leftover stock too to cook some rice for an accompanying rice salad. Would definitely make again :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GILLY

  06 January 2012

  GILLY rated and commented on this recipe

  

  Fantastic!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moseley27

  09 February 2012

  Moseley27 rated and commented on this recipe

  

  WOW i made these for a starter when i had 6 of my friends round for a dinner party and they all loved them and wanted more :-) ive made them twice since and my husband loved them too :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chloe Molyneux

  18 May 2012

  Chloe Molyneux rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11302/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1½kg pork ribs
• 4 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 2 garlic cloves , bashed
• 2 star anise
• 4 tbsp honey
• 1 tsp Chinese five-spice powder
• 1 tbsp sesame oil

SWEETCORN SALSA

• 1 x 330g tin sweetcorn , drained
• 200g cherry tomatoes , halved
• ½ red onion , finely chopped
• a small bunch coriander , chopped
• ½ lemon , juiced

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2½ hours

Ingredients

• 1½kg pork ribs
• 4 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 2 garlic cloves , bashed
• 2 star anise
• 4 tbsp honey
• 1 tsp Chinese five-spice powder
• 1 tbsp sesame oil

SWEETCORN SALSA

• 1 x 330g tin sweetcorn , drained
• 200g cherry tomatoes , halved
• ½ red onion , finely chopped
• a small bunch coriander , chopped
• ½ lemon , juiced

Per serving

656 kcalories, protein 58.1g, carbohydrate 33.5g, fat 33.2 g, saturated fat 11.6g, fibre 1.9g, salt 2.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.