Honey and Garlic Pork Spare Ribs
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 900 g pork spare ribs
- 3 tbsp runny honey
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 garlic cloves
- 1 tbsp fresh root ginger, grated
- 2 tbsp chinese rice wine
- 1 tsp five spice powder
Nutrition (per serving)
- Calories
- 697 kcal
- Protein
- 38.8 g
- Carbohydrate
- 14.8 g
- of which sugars
- 12.9 g
- Fat
- 52.8 g
- of which saturates
- 19.4 g
- Fibre
- 0.4 g
- Salt
- 3.03 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 runny honey, light soy sauce, dark soy sauce, crushed garlic, grated fresh root ginger, chinese rice wine and five spice powder in a large bowl.
- 2
Add the pork spare 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.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.