These Chinese Spare Ribs are so easy to make you will even surprise yourself with how delicious they are. With meat so juicy and tender it falls off the bone and a sticky sweet and salty sauce, you will need to double the recipe!
Chinese Spare Ribs
Eating ribs for us here is like a pastime; honey glaze is usually the rib flavor of choice. Now, with these Chinese spare ribs, there’s a new contender in town!
More often than not, when you try to cook spare ribs, they can be chewy and hard to get off the bone. Our recipe almost ensures perfect ribs every time. So the next time you’re thinking about snacks for your next gathering, give this recipe a go.
With a sauce this good, it’s best not to waste it; whip up some Chinese Egg Fried Rice to soak up all that goodness!
What you need for Chinese Spare Ribs
Let’s just pretend the chicken stock and ginger are here!
- Pork spare ribs: Obviously the meat is what makes or breaks this dish, so try to source the freshest and best quality pork you can find/afford.
- Brown onion: White and even red onion could be used if you don’t have brown.
- Sauce mix: In here contains the Chinese cooking wine, soy sauce, superfine sugar and the pepper. You can use dry sherry or sake in place of the Chinese cooking wine in a pinch.
- Garlic: Freshly crushed garlic is the best to use here, crushed garlic in a jar is also ok to use.
- Chicken stock: Having the chicken stock in the dish is what helps keep the ribs tender and juicy.
How To Make Chinese Spare Ribs
- Cut the pork: Slice the ribs up to the size you prefer, season, and put aside.
- Prepare the veg: Cut the onion into slices, then finely chop the ginger and garlic. If you have a garlic crusher, then crush it instead.
- Brown the veg: Give the veg some color in the wok, but don’t make it too brown or burnt.
- Brown the ribs: Add them to the wok and brown them gently.
- Remove the ribs: When they have browned, remove them and place them aside.
- Start the sauce: Add the sauce mixture to the wok and bring it to a gentle boil.
- Coat the ribs: Place the spare ribs back into the wok, and ensure you get them coated evenly with the sauce.
- Simmer: Cover the wok with a lid or aluminum foil and allow it to simmer.
- Roasting: Once simmered, remove the ribs from the wok and move them to a roasting tray, place in a preheated oven, and roast until tender.
Chinese Spare Ribs
Melt-in-your-mouth ribs with a sticky sweet and salty sauce.
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Servings: 4 serves
Ingredients
- 2.2 lb pork spare ribs
- 1 tsp salt
- 5 tbsp peanut oil
- 1 fresh root ginger thumb size
- 1 brown onion
- 2 cloves garlic crushed
- 5 floz chicken stock
- Spring onion garnish (optional)
Sauce mixture:
- 3 tbsp Chinese cooking wine
- 4 tbsp soy sauce
- 1.5 tbsp superfine/castor sugar
- 3 tbsp black pepper
Instructions
- Prep: Prepare the pork by cutting them into separate ribs, then sprinkle with salt, place in a bowl and put aside. Cut the brown onion into slices and dice the ginger into small pieces. If you don't have a garlic crusher, chop it the same size as the ginger.
- Fry: In a wok or large frying pan, heat the oil until it’s hot. Add the ginger, garlic, onion, and fry until slightly brown but not burnt. Add the ribs and cook them until brown; once they have browned, they can be removed from the wok.
- Sauce: Next add the sugar, Chinese cooking wine, soy sauce and black pepper to the wok and cook for a few minutes.
- Return the ribs: The ribs are then returned to the wok making sure they are coated in the sauce and cooked for around 2 to 3 minutes. Add the stock and turn the ribs, ensuring they are well covered, and simmer for 5 minutes.
- Simmer: Cover the wok with a lid and simmer for 25 minutes. After 25 minutes, remove the lid and stir the ribs through the sauce, then cover and simmer for another 10 minutes.
- Roast: Remove ribs from the wok and place straight into a roasting tray, then put into a moderately hot oven around 375–400 °F (190–200 °C) for 5 to 10 mins. Keep an eye on them!
Nutrition
Serving: 1serve | Calories: 922kcal | Carbohydrates: 13g | Protein: 42g | Fat: 77g | Saturated Fat: 22g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1845mg | Potassium: 802mg | Fiber: 2g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 3mg
