Chilli pork spare ribs
Contains pork – recipe is for non-Muslims only
Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast
- Prep:10 mins
Cook:1 hrs 30 mins
- Serves 4
- More effort
Nutrition per serving
- kcal 405
- fat 22g
- saturates 8g
- carbs 20g
- sugars 11g
- fibre 2g
- protein 30g
- salt 4.7g
- 600ml groundnut oil
- 1kg pork spare ribs, separated into individual ribs
- 850ml chicken stock
- 2 tbsp chilli bean sauce
- 1 tbsp granulated sugar
- 75ml Shaohsing rice wine or dry Sherry
- 1½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 garlic cloves, finely chopped
- 2 spring onions, finely chopped
- 2 tbsp whole yellow bean sauce (optional)
- 3 tbsp hoisin sauce
- 2 tbsp cornflour blended with 3 tbsp water
TipStoring the sauce
The braising sauce can be frozen after step 2 and reused the next time you make this dish. If you want to get ahead, the dish can be prepared up to this point the day before.
Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.