Spare ribs recipe

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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.

spare ribs
(Image credit: Future PLC)
Serves2–4
SkillEasy
Preparation Time10 mins
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories548 Kcal27%
Sugar11.2 g12%
Fat33.7 g48%
Saturated Fat13.0 g65%
Salt2.41 g
Protein47.5 g95%
Carbohydrates12.5 g5%
Salt2.41 g

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

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to
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Method

  1. 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
  2. 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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Samuel Goldsmith
Samuel Goldsmith

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.