Chinese Pork Spare Ribs (Oven Roasted)

A tray of Chinese spare ribs on a blue background.

These glossy, tangy, savoury takeaway-style Chinese Pork Spare Ribs are just like the spare ribs I used to get from the Chinese takeaway, and so easy to make in the oven in just two hours – with a make-ahead option so they can be ready to go alongside an at-home Chinese takeaway inspired feast.

I have a few favourite things to order at the Chinese takeaway. There has to be mini vegetable spring rolls, those are non-negotiable, and chicken balls with sweet and sour sauce are always a must as well. Then, things get a bit more flexible; our current order to share is steamed rice (a little healthier than egg fried rice) with beef chow mein added if we’re super hungry and orders of both sweet and sour chicken (though we do also love a homemade version) and chicken and cashews in yellow bean sauce (which I still can’t get a homemade version of right!)

But, there are a few dishes I enjoy only if a place gets them right, sesame prawn toast is an obvious one. And spare ribs, because if you have dried out ones from a place, like the ones at your local, you won’t risk it again.

So obviously I started to figure out how to make my own.

Glossy ribs scattered with spring onions.
Chinese Spare Ribs close up scattered with spring onions and sesame seeds.

The key to making these Chinese Pork Spare Ribs in the oven is to cook them twice; first low and slow to make sure they’re cooked through and tender (but not as long as American-style ribs, you want a bit of chew without them actually falling off the bone) and then to finish them under the grill brushed with marinade to get them nice and glossy. And, as you’re using the same sauce each time they’re super simple to do.

Serve them by themselves, or scattered with sliced spring onions, sesame seeds or Japanese furikake blend (this is the brand I buy! #ad)

Close up of Chinese spare ribs.

Frequently Asked Questions

Where can I buy pork spare ribs?

I buy mine from Field & Flower, but if you can’t find any you can always cut up regular racks of ribs.

How can I make these ribs ahead?

I slow cook the ribs, let them cool still wrapped in their foil and store them in the fridge overnight alongside the remaining sauce. All you have to so is lay them out on the baking tray, brush with the remaining marinade and grill when you’re ready to eat!

Chinese Spare Rib close up.

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Chinese Spare Rib close up.

Chinese Pork Spare Ribs

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: Serves 2
  • Cuisine: Chinese

Description

These Chinese Takeaway-inspired Pork Spare Ribs are sticky, savoury and so easy to make! You can also make them ahead, perfect for at-home Chinese feasting.


Ingredients

Scale
  • 1 tbsp brown sugar
  • 1 tbsp Shaoxing rice wine, or dry sherry
  • 1/2 tbsp soy sauce
  • 1/2 tbsp hoisin sauce
  • 1 tsp molasses
  • 1/2 tsp salt
  • 1/4 tsp Chinese five spice
  • 1/4 tsp toasted sesame oil
  • 1/4 tsp red food colouring (optional)
  • 1/8 tsp white pepper
  • 2 cloves minced garlic
  • 450g pork spare ribs
  • sliced spring onions, for serving
  • toasted sesame seeds or furikake, for serving

Instructions

  1. Pre-heat the oven to 140C.
  2. Whisk together all the marinade ingredients.
  3. Line a small baking dish with a double layer of kitchen foil (I will only ever buy this one as it is extra thick and lasts for ages! #ad) and add the ribs. Pour over 1/3 of the marinade and mix to coat. Seal the foil packet and roast for 1 hour 30 minutes.
  4. Remove the ribs from the foil and spread across a foil lined baking tray for easy cleanup. Brush with 1/2 the marinade and grill on high until golden and sizzling. Turn the ribs over, brush them with the rest of the marinade and repeat.
  5. Serve immediately.

Notes

To make these ribs ahead, slow cook the ribs, let them cool still wrapped in their foil and store them in the fridge overnight alongside the remaining sauce. All you have to so is lay them out on the baking tray, brush with the remaining marinade and grill when you’re ready to eat!

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