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Recipe: Chinese style barbeque spare ribs


60ml (1/4 cup) hoisin sauce
80ml (1/3 cup) oyster sauce
2 tablespoons rice wine
125ml (1/2 cup) soy sauce
6 garlic cloves, crushed
3 tablespoons finely grated fresh ginger
2kg (4lb 8oz) American-Style pork ribs
2 tabelspoons honey


Mix the hoisin sauce, oyster sauce, rice wine, garlic and ginger in a large, non-metallic bowl, add the ribs and turn them so that they are coated in the marinade. Cover the bowl and refrigerate for at least 4 hours or overnight.

Remove the ribs from the marinade and tip the marinade into a smalll saucepan with the honey. Simmer the mixture over a low heat for 5 minutes, or until it becomes light and syrupy - you will be using this to baste the ribs as they cook.

Heat a kettle or a covered barbaque to medium indirect heat and cook for the ribs covered for 10 minutes, then turn them over and cook them for another 5 minutes. Continue cooking basting and turning the ribs frequently for another 30 minutes or until they are cooked through and caremelized all over.

Once the ribs are cooked let them rest, covered, for 10 minutes, then cut the racks into individual ribs to serve. Make sure there are plenty of napkins available - these ribs should be eaten with your fingers and are deliciously sticky.

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