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  • Serves 4
  • 120 mins cook

Pork spare ribs

Pork spare ribs
Triple tested. For your success every time.

This easy dish requires a little bit of extra time to cook. I would usually make it on a weekend or a day where I can spend the extra effort making a dish that my family just raves over. My recipe serves four, but if your family is like mine, you might need to double the quantities. Have plenty of serviettes handy, too. This isn't the right meal for an elegant dinner party.


Pork spare ribs

  • 2 kg american-style pork spare ribs
  • 1/2 cup (125ml) hoi sin sauce
  • 1/3 cup (80ml) rice wine vinegar
  • 1/4 cup (90g) honey
  • 1/4 cup (60ml) soy sauce
  • 3 cloves garlic, crushed
  • 1/4 cup water


Pork spare ribs

  1. Cut the ribs into individual pieces.
  2. In a large plastic resealable bag, combine remaining ingredients with the water. Add ribs, seal bag. Place bag in a bowl. Refrigerate for several hours or overnight, turning the bag occasionally.
  3. Preheat the oven to 170°C (150°C fan-forced). Place ribs in a large baking dish, reserving marinade. Cover baking dish with foil, bake 1 1/2 hours.
  4. Meanwhile, transfer reserved marinade to a small pan. Simmer, uncovered, 5 minutes, or until marinade is reduced by half.
  5. Remove foil from dish. Brush ribs with marinade. Bake, uncovered, a further 30 minutes, or until the marinade is dark and sticky.
  6. Serve ribs with potato wedges and salad, if desired.


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