A very tasty yet economical meal that can be very quickly prepared from pork spare ribs and a few ingredients.

It's a slight variation on the Chinese pork spare rib recipe.

The marinade looks far too liquid when it's made, but it eventually turns into a nice sticky, tasty coating at the end of the cooking process

This recipe needs advance preparation!

Spicy pork spare ribs
Servings:Serves 2 to 3 as a main meal and 4 to 6 as a starter
Calories per serving:2420
Ready in:3 hours 15 minutes
Prep. time:2 hours 15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

Best recipe review

So easy!


I really didn't think these were so easy to make, until I tried this out!

The Judge

Marinading - the colour is from the wine and tomato puree


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - Gas 4)


  1. Add all the sauce ingredients to a bowl and whisk into a smooth sauce
  2. Don't worry, it's quite a liquid mix
  3. Place the ribs in a deep dish and pour the marinade over them , leave in a cool place for a few hours if you can
  4. The ribs
  5. Spread the ribs out on a deep oiled baking tray
  6. Place the ribs on the baking tray and baste with the marinade. A cookery brush is good for this
  7. Put them on the top shelf of the oven and roast for 45 minutes
  8. After 45 minutes, pull them out and re-baste them; cook for a further 10 to 25 minutes. They'll be safely cooked after 45 minutes, you're now just waiting for the sauce to cook down and thicken up. Remove them once they are done to your satisfaction.

Serving suggestions

Serve hot with a nice rice dish and a tomato and onion salad


Keeps the liquid and honey content roughly as the recipe and adjust the spices to suit your taste.

Chef's tip

A honey tip from User:JuliaBalbilla. If you only have normal honey, pop it in the microwave for a few seconds to convert.

To save a little time on the washing-up, use Bake-O-Glide.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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