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Five spice baked ribs in blue and white bowl with soy dipping sauce

Five-Spice Baked Ribs

Deborah
Tender ribs full of delicious Chinese flavours, coated in a glaze that's a perfect balance of sweet, salty and zesty.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main, Starter
Cuisine Chinese
Servings 3 to 4 as a starter or 2 as a main

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 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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Keyword chinese 5 spice, Home Cooking Made Easy, honey glaze, Lorraine Pascale, oven baked, pork, spare ribs