Monday, 12 May 2014

Chinese Pork Spare Ribs | Kukskitchen

I absolutely love these babies especially to serve as a starter/nibble with mocktails/ other drinks. There is nothing exciting than getting your guests' finger dirty making them feel at home ( Avoid if you have fussy guests, I know I have potential ones). I made them last over new year and they vanished in minutes. Felt like the washing powder advert - dhoondte reh jaoge!!!!!

A few things before we start:

  • Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long.
  • Recipe calls for peanut oil. I didn't have some, so used regular vegetable oil and it worked fine.
  • For the marinade please use sesame oil, it does make a difference.
  • I use natural soya sauce for all my cooking like kikkoman, since they are safer if you are serving for kids.
  • The last step can be done in a slow cooker, obviously over a longer period of time. I feel, doing this gives me time to prepare my main,s when I have guests coming home, and I can serve these ribs as nibbles with cocktails or other drinks hot from the slow cooker.
  • When cooking over hob, if the sauce dries up, add a few tsps of warm water to keep the ribs moist.

Chinese Pork Spare Ribs
Serves 4


1- Pork spareribs - 750g
2- Groundnut (peanut) oil - 600ml
3- For Marinade
     Rice wine or dry sherry - 1 tbsp
     Light soy sauce - 1 tbsp
     Chinese rice vinegar or cider vinegar - 1 tbsp
     Sesame oil - 2 tsp
     Cornflour - 1 tbsp
4- For the sauce
    Finely chopped garlic - 2 tbsp
    Five-spice powder - 2 tsp
    Finely chopped spring onions - 3 tbsp
    Chinese rock sugar or granulated sugar - 3 tbsp
    Shaoxing rice wine or dry sherry - 3 tbsp
    Chicken stock - 150ml
    Light soy sauce - 1 1/2 tbsp
    Dried grated orange peel - 2 tbsp
    Chinese rice vinegar or cider vinegar - 85ml


  • Marinate your spare ribs in (3) for 25-30 minutes in room temperature. Remove the spareribs from the marinade with a slotted spoon.
  • Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, fry the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper.
  • Now for the sauce. Mix (4) bring it  to the boil in a wok and then reduce the heat. Add the quick fried spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. 
  • Skim off any surface fat and serve warm with lots of kitchen tissue.

Adapted from: By Ken Hom From Saturday Kitchen

Also check out

Pork Vindaloo

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Thank you xx

Sherin Deepu


  1. Wow!! That's a steller recipe!! Bookmarked.

  2. I dont eat pork,but the picture is seriously droolworthy.

  3. Thank u ladies. Priya, Chicken wings come out really well with this recipe dear.

  4. I dont buy pork at home but seriously this look super yummy, loved that glazy look....btw sherin thanks for ur comment on elaneer pudding, we get elaneer here in indian shop but i didnt use those as i didnt have vettu kathi, I picked up elaneer shavings(elaneer pada) from korean shop and used canned young coconut water and it turned out just fine, but dont think frozen one can replace the taste of fresh ones !!

    1. On really, I should try then. I love elaneer pudding. thank u dear.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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