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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.
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)
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!
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.
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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