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!
Prep Time: 5 minutes
Cooking Time: 2 hours
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.
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
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Recipes requiring more advanced skills and experience and maybe some special equipment.
The Easiest Slow-Roasted Peking-Style Pork Ribs
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- 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.