This five-spice baked ribs recipe is one from Lorraine Pascale's Home Cooking Made Easy recipe book.
We love Chinese food, the flavour of Chinese 5 spice and ribs so this was definitely a recipe for us!! The ribs end up gnarly but tender and full of delicious Chinese flavours. The sticky honey glaze is a perfect balance of sweet, salty and zesty. A perfect dish to serve as a starter or main - see Tips below.
Tips
- Soy, salt and pepper - the original recipe adds some salt at step 2 and then salt and pepper at step 5. The dark soy I use is premium dark soy which is very dark and syrupy and I found the dish to be too salty after making it the first time and adding salt as instructed. I left out the salt and pepper when I made it again - it was much better! I've noted at step 4 to check if seasoning is required, to taste instead.
- Enjoy as a starter for 3 to 4 people with a fresh salad or as a main for 2 with a vegetable only version of our prawn and vegetable fried rice.
- This five-spiced baked ribs recipe is easily adapted if you’re cooking for less or more people.
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How to make this Five-Spice Baked Ribs
Ingredients
- about 800g to 1kg pork spare ribs
- half a bunch of spring onions, trimmed and chopped
For the rub:
- 1 star anise
- 1 tsp fennel seeds
- a few whole Szechuan peppercorns
- 1 tbsp Chinese 5 spice powder
For the sticky honey glaze:
- 2 tbsp olive oil
- a few squidges of honey
- 1 to 2 cloves garlic, peeled and finely chopped
- 150ml soy sauce (see Tips)
- zest of 1 lime
- 3 tbsp sesame seeds (optional)
- 1 to 2 red chillis, deseeded and finely sliced
- salt and freshly ground black pepper, to taste (optional - see Tips)
Instructions
- Preheat the oven to 200C/fan 180C/gas 6. Place some kitchen foil on the base of a large baking tray or roasting tin (this dish gets quite messy, so double it up!).
- Crush the star anise, fennel seeds and Szechuan peppercorns in a pestle and mortar, then transfer to a small bowl. Add the Chinese 5 spice powder and mix together to combine.
- Put the ribs in a bowl and sprinkle over the rub mixture. Mix well to ensure each rib is coated and then put the ribs onto the foil lined baking tray or tine and spread them out in a single layer. Cook in the oven for 45 minutes.
- Meanwhile, mix all the ingredients for the honey glaze in a small pan. Warm over a low heat until the honey is melted and all the ingredients are well combined (about 2 minutes) - check the seasoning, adding salt and pepper, only if required, to taste.
- After 45 minutes, take the ribs from the oven and brush generously with the honey glaze, then sprinkle with the spring onions. Set the rest of the honey glaze aside for later.
- Return the ribs to the oven and cook for a further 15 minutes.
- Once the ribs are cooked, remove them from the oven and serve in the roasting tin in the middle of the table to help yourself – see Tips for suggestions to serve as a starter or main.
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Five-Spice Baked Ribs
Ingredients
- about 800g to 1 kg (1.1 lb) pork spare ribs
- half a bunch of spring onions trimmed and chopped
For the rub:
- 1 star anise
- 1 tsp fennel seeds
- a few whole Szechuan peppercorns
- 1 tbsp Chinese 5 spice powder
For the sticky honey glaze:
- 2 tbsp olive oil
- a few squidges of honey
- 1 to 2 cloves garlic peeled and finely chopped
- 150 ml (½ cup) soy sauce (see Notes)
- zest of 1 lime
- 3 tbsp sesame seeds (optional)
- 1 to 2 red chillis deseeded and finely sliced
- salt and freshly ground black pepper to taste (optional - see Notes)
Instructions
- Preheat the oven to 200C/fan 180C/gas 6. Place some kitchen foil on the base of a large baking tray or roasting tin (this dish gets quite messy, so double it up!).
- Crush the star anise, fennel seeds and Szechuan peppercorns in a pestle and mortar, then transfer to a small bowl. Add the Chinese 5 spice powder and mix together to combine.
- Put the ribs in a bowl and sprinkle over the rub mixture. Mix well to ensure each rib is coated and then put the ribs onto the foil lined baking tray or tine and spread them out in a single layer. Cook in the oven for 45 minutes.
- Meanwhile, mix all the ingredients for the honey glaze in a small pan. Warm over a low heat until the honey is melted and all the ingredients are well combined (about 2 minutes) - check the seasoning, adding salt and pepper, only if required, to taste.
- After 45 minutes, take the ribs from the oven and brush generously with the honey glaze, then sprinkle with the spring onions. Set the rest of the honey glaze aside for later.
- Return the ribs to the oven and cook for a further 15 minutes.
- Once the ribs are cooked, remove them from the oven and serve in the roasting tin in the middle of the table to help yourself – see Notes for suggestions to serve as a starter or main.
Notes
- Soy, salt and pepper - the original recipe adds some salt at step 2 and then salt and pepper at step 5. The dark soy I use is premium dark soy which is very dark and syrupy and I found the dish to be too salty after making it the first time and adding salt as instructed. I left out the salt and pepper when I made it again - it was much better! I've noted at step 4 to check if seasoning is required, to taste instead.
- Enjoy as a starter for 3 to 4 people with a fresh salad or as a main for 2 with a vegetable only version of our prawn and vegetable fried rice.
- This five-spiced baked ribs recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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