Sticky Chinese spare ribs
Pork ribs cooked until falling off the bone, then glazed in a sweet, sticky, five spice sauce.
- Time2 hr 30
- LevelEasy
- Costabout £3.54 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Put the ribs in a roasting tin, cover tightly with foil and cook for 1 hour 30 minutes until tender.
90 min - 2
Mix the hoisin, tamari, honey, vinegar, five spice, garlic, ginger and purée in a bowl.
- 3
Drain the fat from the tin. Brush the ribs generously with the sticky sauce.
- 4
Turn the oven up to 200°C (180°C fan). Roast uncovered for 15 minutes.
15 min - 5
Brush with more sauce, turn and roast for 15 minutes more until dark, glossy and sticky.
15 min - 6
Rest for 5 minutes, cut into single ribs and scatter with spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.