Spare ribs recipe

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serves: 2 - 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 1 hr 30 min

Nutrition per portion

RDA
Calories 548 kCal 27%
Fat 33.7g 48%
  -  Saturates 13.0g 65%
Carbohydrates 12.5g 27%
  -  of which Sugars 11.2g 12%
Protein 47.5g 95%
Salt 2.41g 40%
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  • 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

    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

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