Sinful, sticky and sweet
Serves 6
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Sinfully sticky and sweet, these barbecued pork spare ribs come with an undeniable succulence that will make any dinner spread taste even better. If you’re cooking for one, don’t fret having it (and an abundance of glaze) with just a bowl of steamy white rice either.


  • 1 kg pork spare ribs
  • 4 tbsps barbecue sauce
  • 4 tbsps honey
  • 4 tbsps brown vinegar
  • 1 tbsp Chinese chilli sauce
  • ¼ tsp five spice powder
  • ⅓ cup dry sherry
  • 2 tbsps soy sauce
  • 1 clove garlic
  • 2.5 cm piece green ginger

Put pork spare ribs in large saucepan of water. Bring to boil, reduce heat, simmer covered 20 mins, this helps remove any excess fat.


Combine the barbecue sauce, honey, vinegar, chilli sauce, five spice powder, dry sherry, soy sauce, crushed garlic and grated ginger; mix well. Put pork spare ribs into baking dish, pour sauce over, leave to stand 1 hr; turn occasionally.


Bake in moderately hot oven one hour, or until pork is tender, baste frequently.

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