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The Easiest Slow-Roasted Peking-Style Pork Ribs

Published on September 17, 2017 • Last updated November 8, 2023 by Elizabeth
Jump to Recipe Print Recipe

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

Difficulty: Easy

Easy Peking Spare Ribs Recipe
Table of Contents[Hide][Show]
  • The easiest Peking spare ribs ever!
  • What you’ll need for this slow roasted ribs recipe
  • How to make this recipe
  • The Easiest Slow-Roasted Peking-Style Pork Ribs
  • Other pork recipes you might like

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!

Easy Peking Spare Ribs Recipe

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Close up photo of sticky Easy Peking Spare Ribs.

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.

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!
4.18 from 23 votes
Print Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 5 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings: 4 people
Calories: 793kcal
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 chilli flakes optional
  • 15 grams cornflour plus water to dissolve
  • spring onions to garnish

Affiliate Links

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Equipment

casserole dish
mixing bowl
whisk
tongs
Prevent your screen from going dark

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.

Nutrition

Calories: 793kcal | Carbohydrates: 25g | Protein: 41g | Fat: 58g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1422mg | Potassium: 679mg | Fiber: 1g | Sugar: 16g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg

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Category: Hoof & Feather, Pork, RecipeTag: Pork recipes, Rib recipes

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Polish Pierogi Recipe Ren BehanTraditional Polish Dumplings with Cheese and Potatoes (Pierogi Ruskie)
Next Post:Follow the Vikings: The Unst Viking FestivalArdglass Viking Longship Black Swallow

Reader Interactions

Comments

  1. Denise

    March 25, 2025 at 2:21 pm

    5 stars
    This is the second time I have made these ribs, they are absolutely fantastic my family love them and can be made with very little effort which is a win win for me

    Reply
  2. Carmel Bergin

    January 30, 2023 at 3:11 pm

    Which is the correct temperature to use, 150C or 350F as they don’t correlate. Cooking these today as reviews good. Carmel

    Reply
    • Elizabeth

      March 16, 2023 at 7:55 am

      It’s 300 C, apologies for this. Hope you enjoyed the recipe!

      Reply
  3. Tracey

    January 10, 2022 at 1:41 pm

    could I use belky pork in place of ibs

    Reply
    • Elizabeth Atia

      January 10, 2022 at 4:15 pm

      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!

      Reply
  4. Laura

    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
  5. Audrey

    April 14, 2020 at 8:10 pm

    5 stars
    My go to recipe. So yummy

    Reply
  6. Mr michael booker

    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
  7. San

    February 4, 2018 at 6:53 pm

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

    Reply
  8. Keri Kavali

    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
  9. Lou

    September 29, 2017 at 2:58 am

    These look delicious! Will definitely be trying

    Reply
  10. Kate - gluten free alchemist

    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
  11. Emma | The Mini Mes and Me

    September 25, 2017 at 2:02 pm

    Oh. My. Goodness!

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

    Reply
  12. laura dove

    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
  13. MELANIE EDJOURIAN

    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
  14. Sally - My Custard Pie

    September 24, 2017 at 6:31 pm

    Do you think this would work for pork chops too?

    Reply
    • Elizabeth

      September 24, 2017 at 6:48 pm

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

      Reply
  15. Lu Lovely

    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
  16. Kira

    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
  17. Sandi

    September 22, 2017 at 6:13 pm

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

    Reply
  18. Elaine @ Flavour and Savour

    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
  19. Ger (It's Me & Ethan)

    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
  20. Kavita Favelle | Kavey Eats

    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
  21. kathryn clayton

    September 22, 2017 at 8:47 am

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

    Reply
  22. Leo Tat

    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
  23. Rebecca | AAUBlog

    September 21, 2017 at 1:54 pm

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

    Reply
  24. Sonia

    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
  25. Vipul

    September 21, 2017 at 8:53 am

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

    Reply
  26. Coleen

    September 21, 2017 at 7:32 am

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

    Reply
  27. Angela

    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
  28. Lizzie

    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
  29. Tina | The Worktop

    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
  30. Helen of Fuss Free Flavours

    September 20, 2017 at 11:22 am

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

    Reply
  31. prasanna hede

    September 20, 2017 at 10:38 am

    Going to try this with Chicken! best pictures too.

    Reply
  32. Kelley

    September 19, 2017 at 3:46 pm

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

    Reply
  33. Niki

    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
  34. Tahnee

    September 18, 2017 at 8:11 pm

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

    Reply
  35. Cristine

    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
    • Jeff

      July 10, 2024 at 12:03 pm

      5 stars
      Made this spare rib recipe today,having not much success with Chinese food I was amazed how good this was, it was absolutely delicious.
      Regards jeff

      Reply
      • Elizabeth

        July 10, 2024 at 12:10 pm

        Oh yay, thank you for letting me know! I’m so glad you’ve enjoyed the recipe!

        Reply
4.18 from 23 votes (19 ratings without comment)

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Cooking up a storm at the edge of the world

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