pork rib recipe

Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party. For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.

Chinese-style sticky pork ribs

x 8-rib racks British free-range pork

Glug sunflower oil

onion, finely sliced

ginger,

garlic cloves, crushed

hoisin sauce

1½ tbsp rice vinegar

1½ tbsp soy sauce

tbsp clear honey

tbsp tomato ketchup

Toasted sesame oil, sesame seeds

Heat the oven to 160°C/140°C fan/gas 3. Put the racks in a large roasting tin, bone-side up, then cover with just-boiled water from the kettle and season well with salt. Place a sheet of baking paper on top of the ribs to keep the meat submerged in the liquid, then cover the tin tightly with foil. Put in the oven and cook for 2½-3 hours until the meat is very tender when pressed with a spoon. Lift the racks out of the water, pat dry with kitchen paper, then put on a board to cool a little.

Meanwhile, to make the glaze, heat the sunflower oil in a large frying pan. Add the onion and cook over a medium-high heat for 10 minutes, stirring often, until very soft and slightly caramelised. Add the five-spice, ginger and garlic, then cook for 3-4 minutes more until fragrant. Stir in the hoisin sauce, rice vinegar, soy, honey and ketchup, then transfer to a blender (or tip into a bowl and use a stick blender) and whizz until you have a smooth glaze. Reserve a ladleful for dipping.

Light a barbecue or heat a grill to high. Thickly brush the glaze all over the ribs, then cook for 15 minutes, turning twice and brushing on more glaze as you go, until the meat is caramelised and lightly charred. If you’re using the grill, put the ribs meat-side up in a baking tray and cook for the same amount of time without turning (brush with more glaze halfway through cooking).

Serve the ribs drizzled with toasted sesame oil and scattered with sesame seeds, sliced chilli and spring onion, with the reserved glaze on the side for dipping.

For these Baked Curry Pork Ribs we brown these ribs in a cast iron skillet and slow roast them in a beautiful, fragrant curry with onions and carrots!

Baked Curry Pork Ribs

lbs pork ribs

salt

tsp white pepper

tbsp flour

tbsp Madras curry powder

tsp Chinese Five Spice Powder

chicken stock (separated)

onion

carrots

Preheat your oven to 350°F.

Season the pork ribs generously with the kosher salt and white pepper. Brown in a very hot cast iron skillet or frying pan with peanut oil or your favorite kind, on all sides. Peanut oil and grape seed oil take high heat.

Remove from pan and set aside. Deglaze the pan with 1/2 cup chicken stock with the heat turned off. Scrape up all the bits and crispy pieces and reserve.

Grease the baking pan or stoneware and arrange the browned ribs on their sides and nestled in between them the freshly chopped carrots and onions.

In a small mixing bowl using a whisk combine the flour, curry and Chinese Five Spice powders. Slowly add the 2 cups chicken stock, deglazed pan juices and pour this mixture over the ribs and vegetables. Cover the pan with plastic wrap and then a layer of aluminum foil to seal.

Bake for 3 hours or until meat pulls easily away from bones depending on the thickness of the ribs you have used. Spoon the curry sauce over the ribs and vegetables and serve.

Instant Pot Spare Ribs is an easy fall off the bone tender rib recipe. BBQ ribs that are almost as good as slow-smoked bbq ribs. Give this pressure cooker rib recipe. You can also make these ribs in the Ninja Foodi as well.

Instant Pot Spare Ribs

brown sugar

pepper

coarse kosher salt

chili powder

dry mustard

garlic powder

onion powder

smoked paprika

water

apple cider vinegar

liquid smoke

bbq sauce

Rack of Spare ribs (can do up to 2)

Start by making your dry up. In a bowl add your brown sugar, pepper, salt, smoked paprika, chili powder, dry mustard, onion powder, garlic powder. Mix and set aside.

Now you will prep your spare ribs. Remove excess fat, cut off the membrane on the backside of ribs, and cut off the excess flap on ribs on back as well.

Once ribs are prepped you will use part of the rub on one side and then flip and massage the other part of rib rub on the other side of ribs. Wrap and then marinate in the fridge for up to an hour.

When ready to cook place the metal trivet in the Instant Pot, add in 1 1/2 cup water, 2 tablespoons apple cider vinegar, and 3-5 drops of liquid smoke.

Put your ribs in meat facing out, so the bones will face inward. Try to set them up on the metal rack. Mine spare ribs were a bit too big so I did have to push them in the water a bit.

Place Instant Pot lid on in sealing position making sure the valve is closed.

Pressure cook 35 minutes with a natural release of 15 minutes.

Remove ribs from the pressure cooker, and place on air fryer rack in duo crisp or a pan to broil in the oven.

Baste ribs with barbecue sauce, and then air fry to make sauce sticky or toss in the oven on broil. This takes just a couple of minutes to do.

Remove, slice, and serve these Instant Pot bbq pork ribs. I sprinkled mine with parsley and served.

https://embed.mediavine.com/videos/kpen5ryvxqtsua6yddx5

Instant Pot Spare Ribs is an easy fall off the bone tender rib recipe. BBQ ribs that are almost as good as slow-smoked bbq ribs. Give this pressure cooker rib recipe.

Instant Pot Spare Ribs Recipe (with video)

Top 3 pork rib recipe recipes from across the web

The most viewed pork rib recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese-style sticky pork ribs

Baked Curry Pork Ribs

Instant Pot Spare Ribs

Top 3 pork rib recipe recipes from across the web

The most viewed pork rib recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese-style sticky pork ribs

Baked Curry Pork Ribs

Instant Pot Spare Ribs

The most viewed pork rib recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine