Thursday, 12 April 2012

Chinese Sticky Spare Ribs - the easy way out!

Ever wondered how to make those sticky ribs you get served at Chinese restaurants? Or perhaps the famous 'barbecued pork' that has a shiny tinge, but so sticky when in your mouth and simply melts when you bite into it? Then look no further...always an experiment in my kitchen, I've been trying to find a sure fire way to get this sticky ribs to perfection without having to buy the 100 other Asian ingredients you would need just to make it. My mom had one bite and refused for anyone else to have there...when your mom fights to keep a portion, you know it is a definite winner.

8 medium sized ribs (about 350 to 500gms depending on weight of meat on the bone)
To marinade ribs in:
2 tbsp oyster sauce
1 tbsp black soy sauce (the dark caramel kind)
2 tbsp soy sauce
1 tbsp garlic powder
1 tbsp five-spice powder
1 tsp salt
1 tsp freshly ground black pepper
4 heaping tbsp of muscovado sugar
2 tbsp of runny honey or two squirts of honey
2 tsp sesame oil

The baste ribs after barbecuing:
1 tbsp vegetable oil
2 tbsp soy sauce
2 tbsp / 2 squirts of golden syrup

  1. In a plastic container or ziplock bag, place the ribs in it. Then add all the ingredients for the marinade in the container / bag. Close the container / lock the bag properly and shake it vigorously. If you have music on, then dance with the container / bag to the music!
  2. Leave the container / bag to marinade for up to 1 hour or overnight preferably. But 1 hour is fine as well.
  3. Crank up your oven to 190 Degrees Celcius first. In a ceramic baking dish, pour the contents in the container / bag on the dish. Cover it with aluminium foil. When oven is evenly heated up, then pop the baking dish in for 45 minutes with the foil still on.
  4. After that, remove the foil, lower the oven temp to 180 Degrees Celcius and let is continue to roast after turning the ribs around. Roast it for another 30 minutes before turning the ribs once more and let it sit for a further 10 minutes. The marinade will slowly thicken as the honey and sugar begins to caramelise. 
  5. Just before removing from the oven, pour in the second marinade to baste the ribs in to give it the shiny texture and let its sit in the oven a further 5 minutes. Remember to twist and turn those ribs to ensure maximum shine!
  6. Remove from oven, place on serving plate or serve as is and voila!
Those ribs did not last long I can tell you that. And the ingredients are easily found anywhere in your supermarket. Discard those funny looking take out ribs and make this one instead. You'll find it easy and straight forward!

NOTE: Not a fan of pork? No fear...substitute it with chicken, turkey, lamb or beef. Just remember that roasting chicken or turkey take a shorter time so don't over cook it!

Still salivating and licking her fingers,
The Innovative Baker


  1. I am so into ribs right now, been cooking them a lot recently..I haven't done your rib dance, I will have to do that!

  2. Hi Milli! Let me know how you get along with the recipe :) More to come!


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