Chinese Takeaway-Style Spare Ribs in BBQ Sauce
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Ingredients
- 900 g pork spare ribs
- 4 tbsp bbq sauce
- 2 tbsp dark soy sauce
- 2 tbsp runny honey
- 2 garlic cloves
- 2 tbsp chinese rice wine
- 1 tsp five spice powder
Nutrition (per serving)
- Calories
- 703 kcal
- Protein
- 37.9 g
- Carbohydrate
- 17 g
- of which sugars
- 14.6 g
- Fat
- 52.8 g
- of which saturates
- 19.4 g
- Fibre
- 0.4 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the bbq sauce, dark soy sauce, runny honey, crushed garlic, chinese rice wine and five spice powder in a large bowl.
- 2
Add the ribs, turn to coat well, and marinate for at least 30 minutes, or overnight in the fridge for best flavour.
- 3
Heat the oven to 180C (160C fan, gas 4). Arrange the ribs in a single layer on a lined baking tray and pour over the marinade.
- 4
Roast for 45 minutes, turning and basting with the tray juices every 15 minutes, until the ribs are sticky and deeply glazed and no pink remains at the bone.
- 5
If the glaze is not thick enough, finish under a hot grill for 2 to 3 minutes, watching closely so it does not burn.
- 6
Rest for 5 minutes before serving with steamed rice.
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