Sticky Pork Spare Ribs

Finger lickin’ good sticky pork spare ribs with a hint of heat from chilli make a tasty dinner treat. Marinating your ribs for at least 4 hours allows the flavour to really sink into the meat. Serve your sumptuous ribs on a bed of jasmine rice to soak up any extra sauce.  

Serves: 4
Preparation: 4 hours marinating, plus 45 mins cooking
Difficulty: Easy


1kg pork spare ribs (about 8)
1/4 cup hoisin sauce
1/4 cup brown sugar
1/4 cup oyster sauce
4 cloves garlic, crushed
2cm finely grated ginger
1 tsp chilli powder
1/2 cup water


  1. Combine the hoisin, brown sugar, oyster sauce, garlic, ginger, chilli powder and water in a bowl.
  2. Pour sauce mixture over pork in a bowl and turn to coat thoroughly. Cover and refrigerate for minimum 4 hours or overnight.
  3. Preheat oven to 200°C. Line a large roasting pan with baking paper and place a wire rack inside. Place the pork ribs on the rack, reserving and remaining sauce in the bowl.
  4. Roast the pork for 40 to 45 minutes, basting with remaining marinade until golden and cooked through.

Serving suggestion

Serve on steamed jasmine rice with a fresh green salad.