Chinese Style Pork Spare Ribs

Essential Cuisine

Essential Cuisine

Standard Supplier 26th July 2018
Essential Cuisine

Essential Cuisine

Standard Supplier

Chinese Style Pork Spare Ribs

Pork is the main protein in 70% of Chinese dishes. It is so popular that the character for pork is just “meat” and that for a home is simply a roof over a pig!

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  • Serves 10.
  • 40 Meaty Chinese-style, separated pork ribs
  • 30g Essential Cuisine Master Stock Base
  • 15g Essential Cuisine Pork Glace
  • Water to cover the ribs
  • 4cm Fresh root ginger, finely chopped
  • 4 Garlic cloves, peeled and crushed
  • 2 Crushed star anise
  • 100ml Fresh orange juice
  • 2 Beef tomatoes, skinned, seeded and finely chopped
  • Pinch Caster sugar
  • 30ml Yellow bean sauce
  • 30ml Hoisin sauce
  • 30ml Dark soy sauce
  • 30ml Light soy sauce
  • 30ml Rice wine (shaohsing) or dry sherry
  • 30ml Clear runny honey
  • Sea Salt - Season to taste, if required
  • Freshly ground pepper


1. Place the ribs in a suitable saucepan
2. Add the Essential Cuisine Master Stock Base, the Essential Cuisine Pork Glace, water, ginger, garlic and star anise
3. Bring to the boil and gently simmer until the pork meat feels tender on the rib, stirring occasionally
4. Remove the ribs from the cooking broth, cover and allow to cool. Ribs can be cooled in the broth before removing, if you have time?
5. Add the orange juice, tomato and sugar
6. On a high heat, rapidly reduce the broth by three quarters
7. Stir in the yellow bean sauce, soy, rice wine and honey
8. Bring back to the simmer and adjust the consistency by reducing further to a sticky marinade
9. Allow to cool to room temperature, pour the marinade over the tender ribs and mix well, chill overnight
10. Remove the ribs from the marinade, grill on a barbecue, basting occasionally with the marinade, or leave in the marinade and cook in the oven at 180˚c, turning halfway for 20 minutes
11. Your Essential Cuisine Barbecued Pork Spare Ribs are now ready to serve with your choice of Chinese leaf salad and Asian slaw?

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