The BBC Good Food logo
A tray serving spicy pork ribs

Spicy pork ribs

A star rating of 4.5 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges – and plenty of kitchen paper

Nutrition: Per serving


  • 2 tbsp vegetable oil
  • 700g pork spare ribs
  • 2 garlic cloves , sliced
  • thumb-sized piece ginger , sliced
  • 4 spring onions , chopped
  • 2 star anise
  • a few Sichuan peppercorns
  • 3 tbsp XO sauce
  • 3 tbsp malt vinegar
  • 2 tbsp honey
  • 500ml chicken stock
  • 2 limes , 1 zested and 1 cut into wedges to serve
  • good pinch of chilli flakes


  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places – don’t worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.

  • STEP 2

    Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.

  • STEP 3

    Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce – they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

Recipe from Good Food magazine, August 2017


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings

Sponsored content