Sticky Pork Spare Ribs with five spice

Sticky Pork Spare Ribs with five spice

Sweet, salty, sour and aromatically resonant with ginger, cinnamon, star anis, and five spice.

Serves4-5 Origin Far East
Preparation 5 mins + 12/24 hrs to marinate. Heat rating (Mild)
Cooking 1h 20mins Ease (Easy)
Vegetarian No


2 tsps Chinese five spice
1 broken in two Cinnamon quills
2 Star Anise, organic
16 pork spare ribs
4 tbsps wine vinegar (preferably rice wine)
3 tbsps dark soy sauce
1/2 red chilies, roughly chopped
5 cm piece fresh ginger, peeled and thinly sliced
4 tbsps honey
1 tsp sesame oil
2 tbsps cooking oil
4 spring onions, chopped

to serve:
1/2 chillies, deseeded and finely chopped
2 spring onions, finely chopped
or freshed coriander finely chopped


Put the ribs in a plastic bag with 2 tbsps of honey, the vinegar, soy sauce, chillies, ginger, the star anis, cinnamon, sesame oil, cooking oil, and the spring onions. Shake the bag about to coat the ribs thoroughly, and put into the fridge to marinate for up to 24hrs.

Preheat the oven to 200C.
Let the marinated ribs come to room temperature and pour the whole contence of the bag onto a roasting tin. Cover tightly with foil and roast for 1 hr.

After 1 hr take the foil off, sprinkle over the five spice, and drizzle over the 2 tbsps of remaining honey. Put back into the oven for about 20mins turning over once during the cooking time. It may take less time depending on your oven and be careful to not let the ribs burn. The end result should be sticky glossy brown ribs.

Serve with a sprinkling of fresh chillies and spring onions or coriander leaves. Don't forget the napkins

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