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Home » Recipe » Hoof & Feather » Pork » The Easiest Slow-Roasted Peking-Style Pork Ribs

The Easiest Slow-Roasted Peking-Style Pork Ribs

Published on September 17, 2017 by Elizabeth Atia 33 Comments
Last Updated on November 11, 2020

Jump to Recipe Print Recipe

Five minutes prep and no chopping involved. Easy peasy!

Easy Peking Spare Ribs Recipe

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*!

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.

Easy Peking Spare Ribs Recipe Ingredients

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.

Easy Peking Spare Ribs Recipe

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.

Easy Peking Spare Ribs Recipe

This recipe uses Chinese Five Spice, which is a spice blend of star anise, cinnamon, fennel, black pepper and cloves. It’s a warming and delicious spice blend, not hot at all, so it’s great for children like mine who don’t like ‘fire in the mouth’ foods. I’ve added a pinch of crushed chilli flakes to this recipe for some added heat, but it’s not essential.

Do let me know what you think of this recipe if you try it; I love to hear feedback! 🙂

Easy Peking Spare Ribs Recipe

The Easiest Slow-Roasted Peking-Style Pork Ribs

This is the easiest Peking-spare ribs recipe ever! Simply mix, pour, coat and roast! Enjoy!
4.5 from 10 votes
Print Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Author: Elizabeth

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 crushed chilli flakes optional
  • 15 grams cornflour plus water to dissolve
  • spring onions to garnish

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Equipment

lidded casserole dish
mixing bowl
whisk
tongs

Instructions 

  • Preheat oven to 150 C/ 350 F.
  • Place the pork ribs in a heavy lidded casserole dish or a deep pan.
  • Mix all the sauce ingredients except for the cornflour and spring onions. Whisk 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 the 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 onion, if desired, and serve immediately.

Notes

Adapted from a recipe found on the Food Network.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

 

OTHER PORK RIB RECIPES YOU MIGHT LIKE

BBQ Smoked Ribs
Spicy Smoked Ribs
Honey-Glazed Smoked Ribs
Jamie Oliver’s Barbecue Ribs
Nigel Slater’s Pork Rib Recipes
Pork Ribs West African Style
Sticky Slow-Cooked Pork Ribs

If you like pork you might also like my pan-seared pork medallions with apples and fried sage recipe, or how about some beer-glazed roast Iron Age pork sausages?

SHOP THIS POST

Pork Ribs 700 grams
Hoisin Sauce 190 ml
Dark Soy Sauce 150 ml
Shaoxing Rice Wine
Runny Honey
Garlic Puree
Chinese Five Spice
Crushed Chilli Flakes
Spring Onions
Masterclass Cast Iron Lidded Casserole Dish

*this is not a verified claim. I am just declaring it the easiest recipe ever. 😉

Filed Under: Hoof & Feather, Pork, Recipe

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Comments

  1. Laura says

    July 15, 2020 at 5:51 pm

    These were insane!! So easy to make and tasted so delicious! Thanks, great recipe. Will definitely be making these again!

    Reply
  2. Audrey says

    April 14, 2020 at 8:10 pm

    5 stars
    My go to recipe. So yummy

    Reply
  3. Mr michael booker says

    August 27, 2019 at 5:20 pm

    5 stars
    Works for me , didn’t use any chilli flakes but didn’t need em . Definitely doing em again so simple and tasty

    Reply
  4. San says

    February 4, 2018 at 6:53 pm

    Hi thanks for sharing this recipe. I made these and they were excellent.

    Reply
  5. Keri Kavali says

    October 15, 2017 at 2:00 pm

    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!

    Reply
  6. Lou says

    September 29, 2017 at 2:58 am

    These look delicious! Will definitely be trying

    Reply
  7. Kate - gluten free alchemist says

    September 26, 2017 at 8:52 pm

    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!!!!

    Reply
  8. Emma | The Mini Mes and Me says

    September 25, 2017 at 2:02 pm

    Oh. My. Goodness!

    These looks so delicious – the kids are going to love these

    Reply
  9. laura dove says

    September 25, 2017 at 12:08 pm

    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!

    Reply
  10. MELANIE EDJOURIAN says

    September 24, 2017 at 9:40 pm

    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!!!!

    Reply
  11. Sally - My Custard Pie says

    September 24, 2017 at 6:31 pm

    Do you think this would work for pork chops too?

    Reply
    • Elizabeth says

      September 24, 2017 at 6:48 pm

      I don’t see why not. Definitely worth trying! 🙂

      Reply
  12. Lu Lovely says

    September 23, 2017 at 11:58 am

    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

    Reply
  13. Kira says

    September 22, 2017 at 9:25 pm

    These look delicious. We normally have Peking duck and I am not a big fan of duck, definitely going to try these x

    Reply
  14. Sandi says

    September 22, 2017 at 6:13 pm

    My family loves ribs. We can’t wait to try this.

    Reply
  15. Elaine @ Flavour and Savour says

    September 22, 2017 at 4:21 pm

    I love this Asian-flavoured twist on ribs! And it’s so easy! Dishes with minimal prep are always popular around here!

    Reply
  16. Ger (It's Me & Ethan) says

    September 22, 2017 at 1:50 pm

    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

    Reply
  17. Kavita Favelle | Kavey Eats says

    September 22, 2017 at 9:07 am

    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!

    Reply
  18. kathryn clayton says

    September 22, 2017 at 8:47 am

    Ohh how yummy do these look. I’m drooling at breakfast, not a pretty sight!

    Reply
  19. Leo Tat says

    September 21, 2017 at 9:25 pm

    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 🙂

    Reply
  20. Rebecca | AAUBlog says

    September 21, 2017 at 1:54 pm

    you had me at easiest and slow-roasted! My kind of dish, especially for autumn

    Reply
  21. Sonia says

    September 21, 2017 at 1:27 pm

    Oh my goodness these look absolutely amazing!! I LOVE spare ribs! I’m going to make these at the weekend. x

    Reply
  22. Vipul says

    September 21, 2017 at 8:53 am

    it seems to be yummy looking, I need to make this soon!

    Reply
  23. Coleen says

    September 21, 2017 at 7:32 am

    So delicious! I’m drooling and I l LOVE your sauce. Gotta make!

    Reply
  24. Angela says

    September 20, 2017 at 2:34 pm

    I love these type of ribs but never tried making them!! Definitely printing this one out for dinner soon!

    Reply
  25. Lizzie says

    September 20, 2017 at 1:58 pm

    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!

    Reply
  26. Tina | The Worktop says

    September 20, 2017 at 12:31 pm

    This looks like such a delicious family meal! That glaze looks amazing. I’d love to have this tonight!

    Reply
  27. Helen of Fuss Free Flavours says

    September 20, 2017 at 11:22 am

    A delicious sounding recipe, with some amazing flavours. Looks very moreish.

    Reply
  28. prasanna hede says

    September 20, 2017 at 10:38 am

    Going to try this with Chicken! best pictures too.

    Reply
  29. Kelley says

    September 19, 2017 at 3:46 pm

    OMG! I am DROOLING over here. This looks amazing. I need to make this recipe.

    Reply
  30. Niki says

    September 18, 2017 at 11:01 pm

    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!

    Reply
  31. Tahnee says

    September 18, 2017 at 8:11 pm

    These look incredible! Will 100% be trying these thanks for sharing a great post x

    Reply
  32. Cristine says

    September 18, 2017 at 11:25 am

    Love the idea of this recipe. The flavors make sense yet I have never thought about Peking ribs. Sounds like a perfect fall dish

    Reply

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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

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