Chinese Casserole Spare Ribs

    (5)
    1 hour 35 minutes

    A great way to cook ribs so they a full of flavour and falling off the bone tender. Chinese five spice is the key ingredient.


    6 people made this

    Ingredients
    Serves: 4 

    • 900g pork spare ribs
    • 2 tablespoons malt vinegar
    • 2 tablespoons sesame oil
    • 90ml rice or wine vinegar
    • 4 tablespoons dark soy sauce
    • 2 teaspoons ground ginger
    • 1 garlic clove, peeled and crushed
    • 1 lime, grated zest
    • 4 tablespoons soft brown sugar
    • 1/2 teaspoon Chinese five spice powder

    Directions
    Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

    1. Wash and dry the ribs and put into a saucepan. Cover with cold water and add the malt vinegar. Bring to the boil simmer for 20 minutes.
    2. Meanwhile put the remaining ingredients into a small saucepan with 90ml of water and bring to the boil. Simmer for 5 minutes to reduce and to thicken slightly.
    3. Drain the ribs and transfer to a casserole dish that will hold them in a single layer. Pour over the soy mixture and toss ribs to coat evenly.
    4. Cover loosely with foil and roast at 220 degrees C for 30 minutes.
    5. Remove foil and cook for a further 30 minutes, turning and basting every 5 minutes.
    6. Let stand for 5 minutes, serve with lime wedges and plenty of napkins.

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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (6)

    by
    3

    Something else. It doesnt need the last half hour turing the ribs every 5 minutes - very YUMMY though!! x  -  16 Sep 2009  (Review from Allrecipes UK & Ireland)

    by
    2

    this is now one of our favourite dinners and make it every other week! Just follow the recipe and you can't go wrong. They are delicious and better than any take away ribs! We serve them with egg fried rice and spring onions. Delicious!  -  19 Jan 2013  (Review from Allrecipes UK & Ireland)

    by
    1

    Had friends over for dinner, made these as the starter, they all loved them said they were the best they had every had, they all wanted the recipe!! So big thumbs up from us  -  23 Apr 2014  (Review from Allrecipes UK & Ireland)

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