Chinese pork ribs

Chinese pork ribs

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(26 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 4

A superquick family favourite - fab for barbeques

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
458
protein
44g
carbs
4g
fat
30g
saturates
11g
fibre
0g
sugar
4g
salt
1.27g

Ingredients

  • 12 meaty pork ribs
  • 100ml hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp clear honey
  • 1 tbsp vinegar (you can use cider, malt or wine)
  • 1 tsp Chinese five-spice powder

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Method

  1. Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
  2. Drain the ribs very well, then brush with the glaze – if barbecuing, chill, cover and keep in the fridge for later.
  3. Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.

Recipe from Good Food magazine, August 2006

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Comments

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malrider's picture

Fab little recipe have used it with pork ribs and belly slices, also with beef ribs, I pressure cook meat first for 15 minutes. and if you want to marinate a small rack of ribs for a starter cutting quantities in halve is plenty. I cook in fan oven 20 minutes @ 180 cheers.

miranda.c23's picture

Made with lamb ribs, as don't eat pork. Didn't have chinese 5 spice, but it didn't matter. They were YUMMY!
Best bit is that they're so simple.

galeboo's picture
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Soooo tasty! The whole family loved these. I made these under the grill instead of barbecuing and I basted quite a few times during cooking. Divine!

Fridays cook's picture
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Like others boiled ribs for longer, about 40-45 mins and they were really tender. This had a great taste will try it again for the ban next time

uptospeed's picture
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I did this recipe yesterday well what a triumph it went down really well with my family. I agree with previous comments boil for longer than stated.
The smell where amazing while cooking and we served it with a Nandos type spicy rice

naidebig's picture
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Yum yum, kids loved this one. Followed advice and boiled for about 45mins and then oven baked, looking forward to BBQ though. Had no proper vinegar so did half rice wine, half balsamic. Tasted fab anyway Definite 5 stars

galeboo's picture
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Absolutely delicious! My son loved them and will be making them often.

mdej123's picture
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Made this at the weekend for a BBQ, the adults really enjoyed the recipe, but the kids thought the taste was 'too strong'. Would make again as very easy to do, marinated mine for over 24 hours. Quick and easy.

caboroig's picture
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Just realised I forgot to rate this recipe! 10 out of 10....

caboroig's picture
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This has become a firm favourite. I boil ribs as suggested, glaze with sauce then put in fan oven at 180c for 20 - 30 mins. Excellent taste and so easy.

smistry's picture
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Easy to make and was a good success at BBQ

fatdaddy002's picture
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Great ribs. Added ginger,garlic and chilli.

cabincrazyone's picture

I forgot to state the obvious in my comment above. Pour the sauce over the ribs in the baking dish before popping them into the oven. Ideally you should have one quarter to one half inch of sauce in the pan with the ribs.

cabincrazyone's picture

I must try these soon ... judging from comments it's just what I'm looking for in a sauce.
In regard to a few previous comments ... I wouldn't parboil the ribs any longer than 20 minutes. If they're not tender it's because of too much heat on the grill. As much as I love grilling, I never do ribs there because I'm not capable of controlling a low, slow grill. I use the grill to make steaks charred rare, and sausages "burnt real good".
For fall off the bone tender ribs, after the 20 minute parboil, fit them into a glass baking dish (2 pounds fit an 8x8 inch pan, 4 pounds fit a 9x13 inch pan) cover with aluminum foil and bake them for 2 hours in a 300 degree F. oven. Turn and bast after one hour ... if you want to brown the up side, uncover them for the last quarter hour.

donnalovescheese's picture
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I made half of this recipe as a starter and they worked really well. After brushing the ribs with the glaze, I left them in the fridge overnight to marinade.

csjohn's picture

Am making these tonight but there was no five spice at my supermarket! Is there a substitute spice I could use... Will it make a huge difference if I leave it out?

gilldale's picture
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one of the best spare ribs I have ever done,also did the sweet and sour chicken with fried rice.Really good home made chinese.

Ragazza's picture
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Add some chilli, fresh ginger and garlic. Delicious! The chinese 5 spice gives it a lovely aroma! Great on BBQ! :)) yum!

sbridge7's picture
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I made these today; boiled them for slightly longer than recommended and they were tender. The marinade was so tasty and everyone enjoyed. Simple recipe; will definitely make again.

rt1268's picture
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Absolutely Beautiful. I made these with the speedy egg fried rice recipe (with added onions), and I prefer this to an ordered chinese any day. Just about to make it for the second time, and im glad I'm sitting in a large room, otherwise i might just be dead from drowing in my own saliva. Make this!

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