Chinese pork ribs

Chinese pork ribs

  • 1
  • 2
  • 3
  • 4
  • 5
(37 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2011
Easy to make and was a good success at BBQ
9th Oct, 2011
Great ribs. Added ginger,garlic and chilli.
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.
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.
20th Sep, 2011
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.
8th Sep, 2011
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?
30th Jun, 2014
Use 1-2 star anise broken into pieces and remove after cooking. Chinese 5 spice has a predominant flavour of this particular spice.
25th Aug, 2011
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.
9th Jul, 2011
Add some chilli, fresh ginger and garlic. Delicious! The chinese 5 spice gives it a lovely aroma! Great on BBQ! :)) yum!
25th Jun, 2011
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.


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.
Want to receive regular food and recipe web notifications from us?