Ingredients

  • Serves 4 people
  • 10 - 12 pork ribs

  • 4 tbsp brown sugar

  • 2 tbsp light soy sauce

  • 2 tsp dark soy sauce

  • 3 tbsp Shaoxing wine

  • 1 tsp chinese five spice powder

  • 1 5-cm piece of ginger (peeled)

  • 1 tbsp sesame oil

  • chopped spring onions (to garnish)

Recipe Courtesy of Sarah Huang Benjamin

One-Pan Slow-Baked Wuxi Pork Ribs

Combining Asian and Western cooking techniques makes this an easy, one-pot dish. All the flavour from the Chinese sauces penetrates the ribs during a low and slow bake in the oven, where they become meltingly soft and fall-off-the-bone tender.
Combining Asian and Western cooking techniques makes this an easy, one-pot dish. All the flavour from the Chinese sauces penetrates the ribs during a low and slow bake in the oven, where they become meltingly...
No Nuts
No Nuts
No Milk
No Milk
No Alcohol
No Alcohol
No Nuts
No Nuts
No Milk
No Milk
No Alcohol
No Alcohol
  • Easy
  • 10 min
  • 225 min
  • 15 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 10 min
  • 225 min
  • 15 min

Instructions

  1. Preheat oven

    • Preheat oven to 110C.

  2. Make Sauce

    • In a shallow ovenproof pan, heat sesame oil over a medium heat. 
    • Grate the ginger directly in and saute for 10 seconds.
    • Add the Five Spice powder and toast for 10 seconds.
    • Stir in the brown sugar. 
    • Pour in the light soy sauce, dark soy sauce and Shaoxing wine.
    • Cook until sticky and shiny.
    Make Sauce

  3. Cook the ribs

    • Add the ribs to the pan, and stir over the heat to coat each rib in the sauce.
    • Cover the pan with foil and bake for 3 hours in the oven.
    • Increase the heat to 180C and remove the foil. Bake the ribs uncovered for another 15-20 minutes, until the sauce has reduced and the ribs are slightly charred on the edges.
    Cook the ribs

Plate and Serve!

Serve, garnished with spring onions.

Plate and Serve!

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