Chinese bbq pork ribs are seriously one of the best ribs you will ever have. This recipe, would you believe it or not, was actually adapted from Donna Hay. As a non-Asian, she makes a good Chinese bbq pork! I’ve used spare ribs in this and it also works well with other pork cuts, with a bit of adjustment in cooking time. The best way to know is with a meat thermometer – it needs to reach 63C internally at its thickest part. I often try to aim for 70C to be on the safe side.
Serves 12 pieces (allow 1.5-2 pieces per person, approx. 310 calories per piece)
Prep time 15 minutes + 3 hours (or marinade overnight)
Cook time 40 minutes
2.5-3kg pork spare ribs cut into 12 pieces of about 4-5 inches (10-12 cms)
1/2 cup hoisin sauce
4 tbsp soy sauce
1/2 cup honey
3 tbsp Chinese cooking wine (or dry sherry)
2 tsp Chinese five spice powder
Note: I use a roasting tray like this. It comes with a rack, which is perfect for placing the ribs on.
Mix the hoisin sauce, soy sauce, honey, cooking wine, and five spice powder together in a large bowl. Add the pork spare ribs and marinade all over. I use some gloves whenever I marinade so that the sauce doesn’t get under my fingernails, especially sauce that is quite fragrant.
Refrigerate the pork spare ribs and let it marinade for at least 3 hours (preferably overnight).
Preheat the oven to 200C. Drain the pork spare ribs and place on to a rack in a large baking tray. Leave the rest of the marinade aside.
Bake the pork spare ribs for 40 minutes, brushing with the extra marinade every 10 minutes and rotating sides to cook evenly. The spare ribs should be burnt slightly on the edges afterwards and cooked through. The marinade and juices should also have dripped to the bottom of the baking tray. Retain this juice and serve as an accompanying sauce.
Serve hot with steamed Chinese broccoli and rice.
More Pork Recipes
- Tangzhong chinese sausage rolls
- Kimchi stew with spam
- Sweet chilli and pork meatball tacos
- Slow braised pork belly
- Chinese sticky rice parcel