Sticky Glazed Chinese Pork Ribs

This delicious recipe for Sticky glazed Chinese pork ribs, can be cooked in the oven or indeed on the barbecue when fairer weather appears. Why not accompany with steamed brown rice and an Asian slaw chopped salad with cucumbers, carrots, bell peppers, cabbage, cauliflower, and zucchini topped with roasted cashews and fresh chilli…..


2 x racks pork loin ribs

sunflower or groundnut oil, for drizzling

2 tbsp Chinese five spice

Sea salt and freshly ground black pepper

For the glaze

2 tbsp sunflower or groundnut oil

2 x red onions, chopped

1 level tsp Chinese five spice

1/2 tsp dried chilli flakes

75ml fresh apple juice

3 tbsp hoisin sauce

2 tbsp runny honey

1 tbsp tomato ketchup

1 tbsp red wine vinegar

1 tbsp light soy sauce

To serve

A sprinkling of toasted sesame seeds – we used black and white

3 x spring onions, chopped


  1. Begin by preparing the ribs. Drizzle with enough oil to coat, then sprinkle over the five spice, season well and rub to distribute the flavourings evenly. Place in a perforated steam container, and steam at 100°C for 4 hours.
  • In the meantime you can make the glaze. Gently fry the onions in the oil for about 15 minutes, or until well softened and caramelised.
  • Stir in the five spice and chilli flakes, and fry for a further 2-3 minutes.
  • Now stir in the remaining ingredients and bubble away for about five minutes, then remove from the heat and allow to cool slightly.
  • Tip the glaze mixture into the bowl of a food processor, and pulse until smooth.
  • When the ribs have had their time steaming, remove and paint all over with a generous coating of the glaze using a pastry brush.
  • If you are barbeque-ing the ribs, they will need about 10-15 minutes to cook and for the glaze to go sticky. Re-apply the glaze two or three times throughout cooking, so that it can build up and become even more delicious…
  • If you are oven-cooking, place the coated ribs on a grill pan and cook in a pre-heated oven on Fan Grill 200°C, for around 15 minutes, meaty side up. Start them off on the second shelf down from the top to avoid scorching – they will need a little time for the glaze to go sticky. Re-apply the glaze two or three times throughout cooking.
  • To serve, remove on to a large chopping board or platter, sprinkle with sesame seeds and chopped spring onion and serve with any remaining sauce alongside.

Serves 4

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