Chinese pork ribs

Chinese pork ribs

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(29 ratings)

Prep: 5 mins Cook: 35 mins

Moderately easy

Serves 4
A superquick family favourite - fab for barbeques

Nutrition and extra info

  • Freezable


  • kcal458
  • fat30g
  • saturates11g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein44g
  • salt1.27g
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  • 12 meaty pork ribs



    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 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

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  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.

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Comments (38)

AuroraLondon's picture

Fantastic recipe, we loved it and followed the advice to boil for 45 mins and then cooked in oven on 200 for about 10-20 mins. Was devoured by the family so will definitely be saved for another day.

djez1983's picture

I followed the recipe until it came to the grilling. I glazed the ribs lightly then grilled under a low heat until they started to look slightly dry then turned and brushed with more glaze. I did this until there was no more glaze. The taste was amazing and the texture was fine. I will, as others have suggested, try simmering the ribs for longer. Overall this is a pretty fool-proof recipe.

annabel1982's picture

Great recipe and so easy. After reading other comment I also boil the ribs for about 45 mins, then baste and whack them in the oven. Lovely as part of a BBQ or Chinese meal.

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.

Shorty67's picture

Hi! When you cooked the ribs in the pressure cooker, did you submerge them in water or put them on a rack above it?

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

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

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

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

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

Absolutely delicious! My son loved them and will be making them often.

mdej123's picture

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

Just realised I forgot to rate this recipe! 10 out of 10....

caboroig's picture

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

Easy to make and was a good success at BBQ

fatdaddy002's picture

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

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?


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Tips (1)

marzipanfeind's picture

I used the water from boiling the ribs to boil some rice in to give it a meaty flavour, and served the ribs and rice with some stir-fried cabbage. Yum!

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