Braised Chinese Spareribs

Braised Chinese Spareribs

This dish is a real treat, rich and delicious.

4-6 Portions
Prep: 10-15 minutes (plus over night marinating)
Cook: 60 minutes



  • 1-1.2kg pork spareribs (chopped with a cleaver into 5 cm pieces)
  • 150ml soy sauce
  • 1-2 red chillies, finely chopped
  • 1 tbsp ginger, finely chopped
  • 3 garlic cloves, crushed
  • 2 spring onions
  • 200ml shohsing wine or dry sherry
  • 2 tsp five spice powder
  • 3 tbsp peanut or sunflower oil
  • 4 tbsp honey or golden syrup

To Serve

  • 1 spring onion, sliced thinly on a slant
  • 1 tsp ginger, shredded
  • 1-2 tsp carrot peeled and , julienne finely (5cm x 1mm)
  • boiled rice


  1. Marinade: Place the soy sauce, ginger, garlic, five spice, chilli, wine and 2 tbsp of the honey in a container and stir together until combined. Place the pork in the marinade, cover and refrigerate. Allow it to marinate for 24 hours.
  2. To Cook: Pour the oil into a wok or frying pan and heat over a moderate-high heat. Remove the pork pieces from the marinade and place them in the wok or pan and seal for a couple of minutes so that they are browned. Place the ribs in a saucepan and pour over the marinade. Bring the marinade to a simmer and cover it with a lid and leave to simmer gently for 40 minutes (The meat should be tender). Add the remaining honey or golden syrup to the pan and increase the temperature to a strong simmer and reduce the sauce so that it is slightly sticky and the pork is glazed (5-8 minutes).
  3. To Serve: Remove the pan from the heat and spoon the ribs and sauce into a large serving bowl. Sprinkle over the spring onion, shredded ginger, carrot julienned and a little extra chilli (optional). Serve with bowls of boiled rice.