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Chinese Style Sticky Spare Ribs

This sticky & rich Hoisin marinade makes the most succulent spare ribs, perfect for sharing with friends.

Prep: 10 mins
Cook: 45 mins
Serves: 6
    • 1.5kg spare ribs
    • 125ml Blue Dragon Rich Hoisin Sauce
    • 3 tbsp. Blue Dragon Light Soy Sauce
    • 3 tbsp. Shaoxing rice wine, or any other rice wine
    • 2 tbsp. maple syrup
    • 3 tbsp. tomato ketchup
    • 2 cloves of crushed garlic
    • 2cm piece of fresh ginger, finely chopped
    1. Ensure the spare ribs are cut into small lengths of 4-5cm (do this yourself with a cleaver or ask your butcher to do it).
    2. Bring to the boil the spare ribs in a large casserole or saucepan, and then reduce to a simmer for 20 mins. Drain and cool. Cut the ribs between the bones to separate them.
    3. For the marinade, combine the ingredients in a bowl, add the ribs and toss lightly. Marinate in the fridge for at least 3 hours or overnight.
    4. Preheat the oven to 180’C (or wait until the barbeque coals are at an even temperature but not too hot) and cook the ribs with the marinade until golden brown and sticky. Oven time is usually around 45mins, on a barbeque this can vary between 15-20 mins depending on the heat.

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