Chinese pork ribs

Chinese pork ribs

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(38 ratings)

Prep: 5 mins Cook: 35 mins

More effort

Serves 4
A superquick family favourite - fab for barbeques

Nutrition and extra info

  • Freezable


  • kcal458
  • fat30g
  • saturates11g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein44g
  • salt1.27g


  • 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 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


  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, questions and tips

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4th Mar, 2018
I can't rate this as I didn't follow the recipe exactly - I'm currently on the low FODMAP diet (such a faff) but managed to turn this recipe into a low FODMAP friendly version :) I added sliced ginger and coriander stalks to the water, simmered for 45mins. The glaze I made with a paste of chilli, ginger, coriander stirred into equal parts maple syrup (not allowed honey or hoisin!) and soy sauce. Basted the ribs with this every 8-10mins for half an hour in a really hot oven. Very sticky and very tasty!! Thanks for the inspiration GF!
Timothy K's picture
Timothy K
15th Dec, 2017
Just like everyone else, I claim to have followed the recipe but didn't actually follow the recipe. I doubted the 15 min boil and did a little research, it seems the general consensus is to boil ribs for 45 mins as some other commenters have also preached about doing. Once the ribs were tender, I realized my sauce seemed too thin to be a "glaze" so I looked up another similar recipe which called for a 1/2 cup of ketchup and some brown sugar, which I then promptly added. At which point I proceeded to thicken the sauce a bit on a low simmer while stirring constantly. I then brushed the ribs on all sides and put them into the oven on convec bake at 375f, flipping and brushing again with more sauce every 5-8 mins until they looked ready (about 3 times total). All in, not too shabby.
5th Oct, 2017
I make these all the time but have never got round to commenting. The glaze is fab but I’ve refined the method to a 3 stage: simmer 15 mins in water (remove some fat) then bake in oven covered in foil on 140C for about 3 hours (I add water to the glaze for slow-cooking). Then a final blast in a hot oven for 20 mins, or on a BBQ in the summer, basting with the glaze. Never fails and the ribs are always tender and flavoursome.
KarenP@123's picture
23rd Aug, 2017
We loved these but doubled up on the glaze and cooked them in the over with the sauce poured over. A few scoops with the glaze over the rice made an excellent meal after.
18th Sep, 2016
Followed suggestions of boiling for 45 mins and then cooked in oven. Unfortunately, won't be cooking these again as the sauce was way too saltly.
25th Apr, 2016
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.
26th Dec, 2014
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.
markymoo10000's picture
19th Dec, 2016
Hello good review this helped so much with future experience
22nd Jun, 2014
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.
28th Nov, 2013
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.


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7th Sep, 2016
I find boiling ribs they lose flavour and usually takes long than the recipe says. So now I cooking them in a Roasting Bag, which is usually quicker depending on the size of the ribs. My family like the BIG Ribs LOL, they take about 45mins in my oven. They cooking in there own juices and no flavour is lost.
26th Jun, 2013
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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