Olive Magazine
Chinese Ribs Recipe

Sticky Chinese ribs

Published: March 1, 2017 at 9:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

These sticky Chinese pork ribs are really easy to make and a great dish to treat your family and friends at the weekend. Serve with some rice and tuck in!

Nutrition:
NutrientUnit
kcal667
fat33.2g
saturates12.6g
carbs39g
sugars17.7g
fibre2.5g
protein51.7g
salt4g
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Make these sticky Chinese ribs, then check out our Chinese pork belly, bao buns with pork belly, Chinese steamed fish and more Chinese-style recipes. For more ribs recipes check out our BBQ peanut pork ribs recipe.

Ingredients

  • 2 small racks pork ribs, about 900g in total
  • 700ml chicken stock
  • 3 star anise
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 250g pouch steamed basmati rice
  • 4 spring onions, shredded
  • 1/4 cucumber, shredded
  • 1 tsp sesame seeds

GLAZE

  • 2 tbsp soy sauce
  • 3 tbsp shaoxing rice wine
  • 2 tbsp brown sugar
  • 4 tbsp hoisin sauce
  • 1/4 tsp Szechuan peppercorns, crushed
  • 1/2 tsp Chinese 5 spice

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the ribs fleshy-side down in a roasting tin, then pour over chicken stock. Add the star anise, soy sauce and rice vinegar. Cover tightly with foil and cook for an hour.

  • STEP 2

    Meanwhile, put all the glaze ingredients in a pan with a splash of water and simmer gently until the sugar has melted.

  • STEP 3

    Take out the ribs and pour away the poaching liquid. Turn up the oven to 190C/fan 170C/gas 5.

  • STEP 4

    Turn the ribs over and brush all over with the glaze. Cook for another 30 minutes, brushing with more glaze regularly. Cut into sections and serve with rice, spring onion, cucumber and a sprinkle of sesame seeds.

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