Secret Succulent Pork Spareribs Recipe

Name: Secret Succulent Pork Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 kg pork spareribs (cut into individual pieces); 400 ml chicken stock or 400 ml vegetable stock; 1 teaspoon chili powder; 1 tablespoon sugar; 8 tablespoons sherry wine or 8 tablespoons wine; 3 tablespoons soy sauce; 1 tablespoon vinegar; 1 garlic clove (finely chopped); 1 onion (finely chopped); 2 tablespoons hoisin sauce; 2 tablespoons ketchup

Servings: persons

1 12 kg pork spareribs (cut into individual pieces)
400 ml chicken stock or 400 ml vegetable stock
1 teaspoon chili powder
1 tablespoon sugar
8 tablespoons sherry wine or 8 tablespoons wine
3 tablespoons soy sauce
1 tablespoon vinegar
1 garlic clove (finely chopped)
1 onion (finely chopped)
2 tablespoons hoisin sauce
2 tablespoons ketchup

1
Heat oil in a deep fat fryer or a wok and deep fry the ribs for 5-8 minutes in batches, until brown and crisp.
2
drain well on kitchen paper.
3
Mix all the sauce ingredients in a wok or pan and bring to the boil.
4
Add the ribs, cover, and simmer ( very gently) turning occasionaly for about 45minutes to an hour, until tender.
5
Uncover, increase heat and cook a further 15-20 minutes turning every now and then.
6
The sauce should be brown and sticky by now, if not leave a bit longer.
7
The last step is to caramelise the ribs further.
8
Place under a hot grill, basting with the sauce as needed or finish off on hot coals until they have a deep caramelised colour.
9
No more tough ribs from the BBQ.
10
Serve with extra sauce on the side.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 kg pork spareribs (cut into individual pieces), 400 ml chicken stock or 400 ml vegetable stock, 1 teaspoon chili powder, 1 tablespoon sugar, and more.

Yes, Secret Succulent Pork Spareribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Secret Succulent Pork Spareribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions