Chili Pork Spareribs

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Nov. 30, 2011


Oil 1 Pint (570 Milliliter, Preferably Ground Nut)
Pork spareribs 1 1/2 Pound , separated into individual ribs (700 Grams)
For braising sauce
Chicken stock 1 1/2 Pint (900 Milliliter)
Chili bean sauce/2 teaspoon chili powder 2 Teaspoon
Sugar 2 Teaspoon
Dry sherry/Rice wine 2 1/2 Fluid Ounce (70 Milliliter)
Dark soy sauce 1 Tablespoon
Light soy sauce 1 Tablespoon
Garlic 2 Teaspoon , finely chopped
Spring onions 1 Tablespoon , finely chopped
Whole yellow bean sauce 1 Tablespoon
Hoisin sauce 1 1/2 Tablespoon



1. Preheat the oven to gas mark 4, 350°F, 180°C.


2. In a deep fat fryer (or a wok), deep fry the spare ribs until brown and crisp and drain them on paper towel.

3. In a large pot put all the sauce ingredients and bring it to a boil and add the spareribs and simmer, covered, for 40 minutes or until they are tender.

4. Drain off the sauce, remove any remaining fat, bring it to room temperature and keep it in the fridge for 4-6 hours or one day.

5. When ready to cook, put the ribs on a rack in a roasting tin and bake them in the oven for 15-20 minutes until they are nice and brown.

6. Baste them from time to time with the braising sauce if you like.(It can also be cooked under a grill or on a barbecue, until they are brown).

7. With a cleaver or a sharp, heavy knife, chop the spareribs into pieces 2 1/2 inches (6 cm) long.


8. Serve them hot with vegetables, noodles, rice or as it is with drinks or for main course.


This sauce can now be frozen and re-used the next time you want to make this dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1660Calories from Fat 1445

 % Daily Value*

Total Fat 163 g250.8%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 1100 mg45.83%

Total Carbohydrates 16 g5.3%

Dietary Fiber %

Sugars 7 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet