Chinese five-spice sticky pork ribs
Tender spare ribs marinated in five-spice and soy, slow-roasted then glazed to a sticky, caramelised finish.
Sticky Chinese five‑spice ribs are a guaranteed crowd‑pleaser — a little hands‑on, a lot of sweet, savoury, spiced goodness. The low, slow roast followed by a quick blast under the grill gives tender meat and that lacquered finish we all chase.
Make these for a casual supper or a showy sharing plate at a gathering. Marinating overnight makes the difference between okay ribs and truly memorable ones.
Ingredients
- 1.2 kg pork spare ribs
- 60 ml light soy sauce
- 15 ml dark soy sauce
- 30 ml shaoxing wine
- 60 g honey
- 25 g soft brown sugar
- 10 ml Chinese five-spice powder
- 4 garlic cloves — finely minced
- 30 g fresh ginger — peeled and grated
- 5 ml sesame oil
- 15 ml cornflour — for thickening the glaze
- 200 ml water
- 15 ml vegetable oil
- 2 spring onions — thinly sliced to garnish
- 10 g sesame seeds — toasted, to garnish
- 5 ml white pepper
Equipment
- baking tray
- wire rack
- large saucepan
- small saucepan
Instructions
Trim any excess fat and, with a sharp knife, cut the rack into individual ribs (or leave as larger sections if preferred). Pat dry with kitchen paper.
Whisk together light soy sauce, dark soy sauce, shaoxing wine, honey, soft brown sugar, Chinese five-spice powder, minced garlic cloves, grated fresh ginger, sesame oil and white pepper in a bowl until sugar is mostly dissolved.
Place the ribs in a large saucepan and cover with 200 ml water. Bring to a gentle simmer, skim any scum, then simmer for 10 minutes to remove impurities and help the glaze penetrate later. Drain and pat dry with kitchen paper.
Put the drained ribs into a non‑reactive dish, pour the prepared marinade over them, turning to coat. Cover and chill in the fridge for at least 8 hours or overnight. Reserve any leftover marinade (do not discard).
Preheat the oven to 160°C fan/180°C conventional. Line a baking tray with foil and place a wire rack on top. Arrange the ribs in a single layer on the rack, reserving the marinade bowl. Roast on the middle shelf for 60 minutes.
While the ribs roast, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat, then mix the cornflour with 1 tbsp cold water to make a slurry and whisk into the simmering marinade. Reduce gently for 3–5 minutes until glossy and slightly thickened. Taste and adjust: add a little more honey for sweetness or a splash of shaoxing for lift.
Remove the ribs from the oven and brush them generously with the thickened glaze. Return to the oven for 15 minutes to set and penetrate.
Turn the oven to a high grill and place the ribs under the grill at about 220°C for 6–8 minutes until the glaze is deeply caramelised and sticky. Watch constantly to avoid burning.
Remove the ribs, transfer to a board and rest for 10 minutes. Scatter with toasted sesame seeds and sliced spring onions, carve between the bones and serve straight away.
Tips
- Trim large pockets of fat before cooking to prevent the glaze from becoming greasy.
- Pat the ribs dry after the parboil so the marinade sticks rather than slides off.
- Reserve some of the marinade for the glaze — don’t use the marinade still mixed with raw meat unless you cook it down first (this recipe does).
- If you prefer a smokier note, add 1 tsp smoked paprika to the glaze; it changes the flavour without breaking the profile.
- Make ahead: roast the ribs through step 5, cool, then refrigerate. Reheat, glaze and finish under the grill when ready to serve.
Substitutions
shaoxing wine → dry sherry, same quantity
Stays closedark soy sauce → extra light soy sauce with 1 tsp molasses added for colour
Noticeably differenthoney → maple syrup, same quantity
Stays closecornflour → reduce marinade to thicken instead of adding starch
Noticeably different
Nutrition
Per serving · estimated
- 900
- Calories
- 48 g
- Protein
- 25 g
- Carbs
- 70 g
- Fat
- 1 g
- Fibre
- 18 g
- Sugar
- 1100 mg
- Sodium
FAQ
Can I skip the parboil?
You can, but parboiling removes impurities and helps the marinade penetrate. It also shortens the overall roasting time for tender ribs.
How do I stop the glaze burning under the grill?
Keep the grill rack a little lower, watch constantly and remove once the glaze is deeply caramelised — the sugar burns quickly.
Can I make these ahead?
Yes. Roast through step 5, cool, then refrigerate. Reheat in a 160°C fan oven until hot, glaze and finish under the grill.
Are these gluten-free?
Not as written — most light and dark soy sauces contain wheat. Use gluten-free tamari to make them gluten-free.
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