This is the easiest slow-roasted Peking-spare ribs recipe ever! Simply mix, pour, coat and roast! Five minutes of prep and no chopping involved. Enjoy!
The easiest Peking spare ribs ever!
You know when you make a recipe and it’s so amazingly good that you have to make it again just a few days later, and your family are all like yay! and you’re like yay! because there is literally only five minutes prep you know you’re onto a winner!
My dear friends, this is that recipe. Our new family favourite – may I introduce to you the easiest slow-roasted Peking-style spare ribs recipe in the world*!
What you’ll need for this slow roasted ribs recipe
- 1.4 kg pork ribs – popular in Western and Asian cuisines, they are leaner than their beef counterparts. They lend themselves well to smoking, grilling, baking and slow roasting.
- 85 ml Hoisin sauce – this salty, tangy, slightly sweet sauce has a similar flavour profile to barbecue sauce. Look for it in the Asian foods section of your shop.
- 60 ml dark soy sauce – is richer, slightly thicker, and less salty than other types of soy sauce and adds colour and flavour to this dish.
- 2 tbsp Shaoxing rice wine – this Asian ingredient adds sweet, sour, astringent, and umami notes to the finished dish, along with a rich, complex aroma.
- 2 tbsp runny honey – will enrich and add a subtle, sweet flavour to the sticky sauce.
- 1 tsp garlic puree – or 2 chopped garlic cloves, if you don’t mind a bit of chopping.
- 1 tsp Chinese Five Spice – a blend of star anise, cinnamon, fennel, black pepper and cloves. It’s a warming and delicious spice blend.
- 1 pinch chilli flakes – because we all like a little extra fiery spice in our life, right?
- 15 grams cornflour – plus water to dissolve. To thicken the sauce at the end of cooking
- Spring onions – to garnish.
Jump to the full, printable, easy Peking spare ribs recipe!
How to make this recipe
- No chopping, no marinading, no faff. Just whisk everything together in a bowl, pour over some pork ribs and slow roast with a low heat (as recommended by The Kitchn), covered, in the oven for two and a half hours.
- After two hours, turn the ribs over and cook for 15 minutes with the lid off, then turn over again and finish roasting for 15 minutes.
- After that, drain off the lovely pork-infused marinade at the bottom of the dish, thicken it with a little cornflour so it becomes a gorgeous dark, glossy sauce, and pour over the ribs.
- Serve immediately with or without rice depending on what level of a bone-knawing carnivore you are. We’re an “I’ll just have the meat thanks”, kind of family when it comes to these ribs.
They are so seriously awesome. Trust me. The meat is so tender and falls off the bone. I’ve noticed with a lot of rib recipes that the meat is really tough and often burnt at the edges after cooking for the recommended time. I’ve also noticed that many recipes simply marinade the meat – I want a nice gorgeous, thick and sticky coating to my ribs; something that’ll get me licking my fingers and wanting more.
This recipe ticks all those boxes.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
The Easiest Slow-Roasted Peking-Style Pork Ribs
Ingredients
- 1.4 kg pork ribs
- 85 ml Hoisin sauce
- 60 ml dark soy sauce
- 2 tbsp Shaoxing rice wine
- 2 tbsp runny honey
- 1 tsp garlic puree or 2 chopped garlic cloves
- 1 tsp Chinese Five Spice
- 1 pinch chilli flakes optional
- 15 grams cornflour plus water to dissolve
- spring onions to garnish
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Equipment
Instructions
- Preheat oven to 150 C/ 300 F.
- Place 1.4 kg pork ribs in a heavy-lidded casserole dish or a deep pan.
- Mix 85 ml Hoisin sauce, 60 ml dark soy sauce, 2 tbsp Shaoxing rice wine, 2 tbsp runny honey, 1 tsp garlic puree, 1 tsp Chinese Five Spice and 1 pinch chilli flakesWhisk until combined and pour over the pork ribs, coating them well.
- Cover (use aluminium foil if your dish doesn’t have a lid) and roast in the middle of the oven for two hours and a half hours.
- After two hours remove the lid from the casserole dish and turn the ribs carefully, basting each one. Return to the oven for 15 minutes and repeat again, turning the ribs so the brown somewhat for the final half hour of cooking.
- At the end of the cooking time, carefully drain off the liquid in the casserole dish and place into a small saucepan. Bring to a simmer.
- Dissolve 15 grams cornflour in a little cold water and add to the simmering sauce mix. Stir well until it thickens, for 2-3 minutes, and then pour over the ribs, coating evenly.
- Garnish with chopped spring onions, if desired, and serve immediately.
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Which is the correct temperature to use, 150C or 350F as they don’t correlate. Cooking these today as reviews good. Carmel
It’s 300 C, apologies for this. Hope you enjoyed the recipe!
could I use belky pork in place of ibs
I’ve never tried this, myself, but I don’t see why it wouldn’t work. It would definitely be worth experimenting with! I’d use the same quantity pork belly cut into strips, roasted for the same length of time. If you do try it, let us know how you get on!
These were insane!! So easy to make and tasted so delicious! Thanks, great recipe. Will definitely be making these again!
My go to recipe. So yummy
Works for me , didn’t use any chilli flakes but didn’t need em . Definitely doing em again so simple and tasty
Hi thanks for sharing this recipe. I made these and they were excellent.
This looks sooo yummy!
I was inspired to share this recipe.
I don’t eat meat, since I’m a vegan.
But wow, how nice! Sharing with my meat eating friends!
These look delicious! Will definitely be trying
Oh Yes! These look AMAZING! Definitely a meat-gnawing no rice family here too when it comes to ribs….. Might have to make a double batch though!!!!
Oh. My. Goodness!
These looks so delicious – the kids are going to love these
YUM!! RIbs are my all time favourite dish, infact I ate out this weekend and had ribs for starter and main! These look delicious, I am so going to try them!
Now these sound fantastic with all the ingredients you have used. I do like the ribs in Chinese restaurants and it sounds like you have recreated this. I’m drooling at the thought of them!!!!
Do you think this would work for pork chops too?
I don’t see why not. Definitely worth trying! 🙂
We have a 20 stone pig in the freezer so I’m all about pork recipes right now. My family would love these. I’ve never made anything like this before yet we’ve bought marinated ribs many times before.
Fire in the mouth – that made me laugh. My children have tried to ban me from adding the spices when I’m alone making chilli because I always make it too hot.
I’ll make these this week and share the results with you. Thanks for sharing
These look delicious. We normally have Peking duck and I am not a big fan of duck, definitely going to try these x
My family loves ribs. We can’t wait to try this.
I love this Asian-flavoured twist on ribs! And it’s so easy! Dishes with minimal prep are always popular around here!
Yummie. I’m not much of a cook but am really thinking “I can do this !” . I can, can’t I ?! This really looks delicious
Oooh these look so good. I love ribs but never make them as most recipes do seem a faff but this one looks much more lazy Kavey kind of cooking!
Ohh how yummy do these look. I’m drooling at breakfast, not a pretty sight!
Love the deep red color of these ribs. These are easy enough even for me to make which I like, but the cooking time is long. Could only do when I stay in for the day, worth it though 🙂
you had me at easiest and slow-roasted! My kind of dish, especially for autumn
Oh my goodness these look absolutely amazing!! I LOVE spare ribs! I’m going to make these at the weekend. x
it seems to be yummy looking, I need to make this soon!
So delicious! I’m drooling and I l LOVE your sauce. Gotta make!
I love these type of ribs but never tried making them!! Definitely printing this one out for dinner soon!
This looks like a great low prep recipe, I love a dish that looks after itself in the oven. I’m also a fan of garlic puree, so convenient!
This looks like such a delicious family meal! That glaze looks amazing. I’d love to have this tonight!
A delicious sounding recipe, with some amazing flavours. Looks very moreish.
Going to try this with Chicken! best pictures too.
OMG! I am DROOLING over here. This looks amazing. I need to make this recipe.
God I can’t wait for the weekend! I will be serving this to my guests with some fine beer! If it tastes half good from what it looks, it’ll be a win!
These look incredible! Will 100% be trying these thanks for sharing a great post x
Love the idea of this recipe. The flavors make sense yet I have never thought about Peking ribs. Sounds like a perfect fall dish