Search

Ken Hom's chilli spare ribs

(4 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
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.

Ingredients

  • 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

Method

  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.

Your rating

Average rating

  • 3
(4 ratings)

Your comments

Clarence

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

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99