A tray serving spicy pork ribs

Spicy pork ribs

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(2 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins


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 and extra info

Nutrition: Per serving

  • kcal515
  • fat32g
  • saturates9g
  • carbs14g
  • sugars12g
  • fibre2g
  • protein43g
  • salt1.4g
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  • 2 tbsp vegetable oil
  • 700g pork spare ribs
  • 2 garlic cloves, sliced
  • thumb-sized piece ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • a few Sichuan peppercorns
  • 3 tbsp XO sauce
  • 3 tbsp malt vinegar
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 500ml chicken stock
  • 2 limes, 1 zested and 1 cut into wedges to serve



    The same shape, but smaller than…

  • good pinch of chilli flakes


  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.

  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.

  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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
skerries's picture
24th Nov, 2018
What is XO sauce what can i use instead??
goodfoodteam's picture
27th Nov, 2018
Thanks for your question. XO sauce is a type of fish sauce with garlic and chilli. You can get it from sous-chef.co.uk or as an alternative try 1 1/2 fish sauce and 1 1/2 tbsp garlic chilli sauce (eg sriracha).
6th Dec, 2018
I don't think fish sauce with garlic and chilli is a decent substitute for XO sauce. XO is made from dried scallops, shrimp and Chinese ham, etc
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