Chinese pork ribs

Chinese pork ribs

  • 1
  • 2
  • 3
  • 4
  • 5
(30 ratings)

Prep: 5 mins Cook: 35 mins

More effort

Serves 4
A superquick family favourite - fab for barbeques

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal458
  • fat30g
  • saturates11g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein44g
  • salt1.27g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 12 meaty pork ribs
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 100ml hoisin sauce
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp clear honey
  • 1 tbsp vinegar (you can use cider, malt or wine)
  • 1 tsp Chinese five-spice powder

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
uptospeed
2nd Apr, 2013
5.05
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
3rd Sep, 2012
5.05
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
20th Aug, 2012
5.05
Absolutely delicious! My son loved them and will be making them often.
mdej123
17th Jul, 2012
5.05
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
28th Apr, 2012
5.05
Just realised I forgot to rate this recipe! 10 out of 10....
caboroig
21st Apr, 2012
5.05
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
9th Oct, 2011
5.05
Easy to make and was a good success at BBQ
fatdaddy002
9th Oct, 2011
5.05
Great ribs. Added ginger,garlic and chilli.
cabincrazyone
21st Sep, 2011
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
21st Sep, 2011
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.