Monday, 9 July 2012

Chinese-Style Spareribs

I couldn't count the number of time I've had this over the years. It's been a regular family meal and one for occasions. I remember having these at a bonfire night party and a family barbeque, and someone always asks for the recipe after they've tried it. You can use this same sauce with different meats (chicken breast works well) or stick to the pork spareribs. As it's cooked for a long time in the sauce the meat becomes very tender rather than how tough the meat can be when simply fried. When cooked with the spareribs it's great to eat with you hands and eat the meat off the bone but that can be a little messy so keep some kitchen roll to hand.

You will need:

900g (2lb) Lean Pork Ribs

150 ml Unsweetened Orange Juice
4 tbsp Honey
2 tbsp Tomato Ketchup
2 tbsp Dark Soy Sauce
 1 Garlic Clove (crushed)
2.5 cm Piece of Ginger (finely chopped)
2 Good Pinches Chinese 5 Spice

note: I've replaced the piece of ginger with ground ginger for convenience.

Equipment: Large Frying Pan/Wok, Jug, Spoon, Utensil to turn the meat (tongs are easiest for spareribs).


1. I'm using pork chops instead of the spareribs, but no matter what meat you're using start by frying it in a large frying pan to cook the meat through.

 2. Make the sauce by mixing all of the sauce ingredients in a jug.

 3. Pour the sauce over the meat in the frying pan and simmer for an hour turning the meat occasionally.

 4. After this time the sauce should have reduced to a sticky dark brown sauce.

 5. Serve with rice for a great meal.

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