Chinese-style five spice pork spareribs

    5 hours 35 min

    This recipe will give you a flavour-packed treat. These ribs are allowed to sit in a Chinese-style marinade, which containts five spice, honey, garlic and ginger and then they are roasted to perfection.

    55 people made this

    Serves: 2 

    • 2 tablespoons soy sauce
    • 1 tablespoon white wine vinegar
    • 1 teaspoon sesame oil
    • 1 tablespoon honey
    • 1 teaspoon Chinese five spice powder
    • 1/2 teaspoon finely chopped garlic
    • 1/2 teaspoon ground ginger
    • 900g pork spareribs, chopped into 2.5cm pieces

    Prep:15min  ›  Cook:1hr20min  ›  Extra time:4hr marinating  ›  Ready in:5hr35min 

    1. Combine soy sauce, white wine vinegar, sesame oil, honey, five spice powder, garlic and ginger in a large bowl. Stir to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning ribs occasionally.
    2. Preheat an oven to 170 C / Gas 3. Remove ribs from marinade and place in a roasting tin; cover tightly with foil.
    3. Cook ribs for one hour, turning occasionally. Increase oven temperature to 200 C / Gas 6. Remove foil from tin and bake an additional 20 minutes, turning once, until ribs are nicely browned.

    Cook's note

    Ask your butcher to chop up the ribs to the desired size.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (27)


    Mmmm, these are good! My husband ate them all up quickly. I am not into all traditional Chinese food, but these were just so flavorful that I couldn't resist! I also brined the pork to make it super super tender (only brine non-Kosher meat or meat that hasn't already been treated with salt - just check the label). For 4 bone-in rib loin pork chops (12 ounces each), 1 1/2 inches thick, you will dissolve 3 tablespoons of salt and 3 tablespoons of sugar in 1.5 quarts of water in a container large enough to hold the meat. You may need to add more water/salt/sugar in the same proportions until the meat is completely submerged. Cover and refrigerate for 1 hour. Then remove the pork from the brine, rinse, and pat dry with paper towels. The meat is now ready to be cooked. Source: The America's Test Kitchen Family Cookbook  -  12 Mar 2010  (Review from Allrecipes US | Canada)


    I was looking for a rib recipe that was not BBQ (and thus not as sugary). These were great. Kids loved them. Husband asked me to make them again less than a week later. I did nit marinate the ribs. Just cooked them in the sauce (plus 1/2 c water) in the crockpot on high for 6 hrs, then broiled them in the oven to crisp them up a bit. Wonderful!  -  21 Apr 2011  (Review from Allrecipes US | Canada)


    Ribs are so tender and flavorful. Recipe is quick & easy to prepare.  -  26 Jan 2010  (Review from Allrecipes US | Canada)