Tender Chinese-Style Pork Spareribs

    1 hour 20 min

    This recipe gives the most deliciously tender Chinese-style pork spareribs. The ribs are well flavoured, but not overly sweet. You can easily substitute this recipe for pork chops or any other meat.

    14 people made this

    Serves: 4 

    • 450g pork spareribs, chopped into 7.5cm pieces
    • 1 tablespoon vegetable oil
    • 1 (2.5cm) piece fresh root ginger, sliced
    • 5 spring onions, cut into 5cm pieces
    • 1/2 teaspoon ground cinnamon
    • 475ml water
    • 1 1/2 tablespoons soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon rice wine
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Prep:5min  ›  Cook:1hr15min  ›  Ready in:1hr20min 

    1. Bring a large pot of water to the boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
    2. Heat the vegetable oil in a frying pan over high heat. Stir in the ginger, spring onions and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar and rice wine. Season with salt and pepper. Bring the mixture to the boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

    Rice Wine

    Available in most major supermarkets and Chinese stores. If unavailable, substitute in sherry.

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    Reviews in English (16)


    sooooo delicous  -  07 Oct 2009  (Review from Allrecipes US | Canada)


    I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor.  -  25 Feb 2010  (Review from Allrecipes US | Canada)


    This was great - so tender and a good, simple flavor. I used boneless pork spareribs - they were super fatty so I took off as much fat as I could and boiling them initially as suggested was also very helpful. I followed the instructions except didn't add any salt or pepper. I let the pork boil for about 2 hours but when I tried it after 1 hour, I could tell it was already very tender.  -  12 Apr 2010  (Review from Allrecipes US | Canada)

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