This spare ribs recipe has three easy steps and only eight ingredients. They make a delicious sharing dish and are best served with salad and buttery corn.
Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This spare ribs recipe is finger-licking delicious and is ready in three easy steps. This recipe is for 1kg rack of short pork ribs.
The sauce for our spare ribs is made from a combination of soy sauce, sherry vinegar, hoisin sauce, ketchup and honey for a sticky, addictive finish. We're sure these ribs won't be around for long so try doubling the recipe if you're entertaining to ensure no one misses out.
Ingredients
1kg rack short pork ribs
3cm fresh root ginger, grated
2 cloves garlic, crushed
2tbsp soy sauce
2tbsp sherry or rice wine
3tbsp hoisin sauce
2tbsp tomato ketchup
1tbsp honey
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 150C/Gas 2. Place the ribs in a large baking tray, season well and cook for 1 hr - 1hr 30mins until tender. Remove them from the oven and increase the temperature to 190C/Gas 5
Mix the sauce ingredients together then brush all over both sides of the ribs. Return to the oven and cook for a further 20-30 mins until sticky and browned. Serve the ribs cut into bones.
Top tips for making spare ribs:
We recommend cooking the ribs for 1hr to 1hr 30mins. Keep an eye on them as it's easy to overcook and burn the sauce.
Rest for 10mins before serving to ensure the sauce isn't too hot and the meat has time to relax
If you like spice try swapping the ketchup for sriracha
When cooking spare ribs on the barbecue, it is best to cook them in the oven first then just finish off on the barbecue to prevent them from burning
(opens in new tab) (opens in new tab) (opens in new tab)
Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.
The Hummingbird Bakery vanilla cupcakes
