Ken Hom's chilli spare ribs

(4 ratings)

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Ken Hom's chilli pork spare ribs
Ken Hom's chilli pork spare ribs
  • Serves: 4

  • Skill level: Easy peasy

A tasty dish from China's Sichuan region, famous for its spices and sauces, you can do most of the prep in advance.


  • 600ml (1 pint) groundnut (peanut) oil
  • 750 g (1 lb) pork spare ribs, separated into individual ribs

For the braising sauce:

  • 900 ml (1 pints) chicken stock
  • 2tbsp chilli bean sauce
  • 1tbsp rock sugar or ordinary sugar
  • 85ml (3 fl oz) Shaoxing rice wine or dry sherry
  • 1 tbsp dark soy sauce
  • 2tbsp light soy sauce
  • 2tbsp finely chopped garlic
  • 3tbsp finely chopped spring onions
  • 2tbsp whole yellow bean sauce
  • 3tbsp hoisin sauce
  • 2tbsp cornflour blended with 3tbsp water

If you do the prep in advance, the dish can be quickly completed at the last minute and finished off in the oven, under a grill or on a barbecue


  1. Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
  2. Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat. (This sauce can now be frozen and re-used the next time you want to make this dish. The dish may be prepared up to this point the day before).
  3. Pre-heat the oven to gas mark 4, 180C (350F). Put the spareribs onto a rack in a roasting tin and bake them in the oven for 15-20 mins until they're nice and brown. Baste them from time to time with the braising sauce if you like. You can also cook the spare ribs under a grill or on a barbecue until they are brown.
  4. Using a cleaver or a sharp, heavy knife, chop the spare ribs into pieces 6 cm (2 inches) long. Turn on to a warm serving platter and serve at once.

This recipe was taken from Chinese Cookery, by Ken Hom for 10.19 (RRP 16.99) from Amazon.

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I make these ribs all the time and EVERYONE loves them - they're easy to make and really tasty :-)

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