Sticky Ribs sure to be the centre of attention

Font Size:

These delicious ribs never fail to bring in a crowd. They’re sweet, sticky and tender, cheap to buy and simple to prepare, yet guaranteed to be a showstopper at any dinner party or barbecue. They do, however, require a long, slow cook – two to three hours ideally – to ensure that the meat is succulent and falling off the bone, so make sure to plan ahead.

Time: 3.5 hours

Serves: 3-4


    • 2 garlic cloves
    • 1/2 knob ginger
    • 15 pork spare ribs
    • 4 tablespoons tomato ketchup
    • 4 tablespoons hoisin sauce
    • 2 tablespoons granulated sugar
    • 2 tablespoons dark soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoons vegetable oil
    • 250ml cola or cider
    • 1/2 spring onion, finely chopped, to garnish


Preheat the oven to 150’C.

Finely chop the garlic and ginger and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all the other ingredients. Mix everything together thoroughly, ensuring the ribs are well covered.

Transfer the ribs to the oven and cook uncovered for at least 2-3 hours, basting and turning the ribs every so often so they don’t burn (if they do start to ‘catch’, turn your oven down slightly). Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possible (ready for grilling), so be careful when turning.

Transfer the ribs to a hot barbecue and cook in batches for 2-3 minutes on each side until the outsides of the ribs are glazed and charred. Drizzle over a little of the remaining sauce and sprinkle over some finely chopped spring onion to garnish. Enjoy.


If you fancy cooking these on a normal night in (or the weather isn’t looking good) then pop the ribs under the hot grill in the oven instead of on the barbecue after roasting. The ribs are always better after they’ve been grilled slightly, but if you just can’t wait, they can always be eaten straight after roasting in the oven.

Recipe taken from Chinese Unchopped by Jeremy Pang

Love Chinese food but have absolutely no idea how to cook it? Fear not. In Chinese Unchopped, acclaimed teacher and School of Wok founder Jeremy Pang demystifies the secret traditions of Chinese cookery, revealing the core techniques that bring the authentic flavours of traditional Chinese cooking into your own kitchen. Opening with the Chinese Kitchen Essentials, Jeremy outlines everything you need to know to set up a workable Chinese kitchen. All the necessary equipment, such as cleavers and choppers, is covered, along with the dazzling array of ingredients that make up the Chinese pantry, with tips on which to buy when starting out. Above all though, the focus is on preparation – the key to unlocking successful Chinese cooking with its quick cooking processes and ingenious visual ‘Wok Clock’ sorts your prepared ingredients into the right order for rapid cooking such as stir-frying. Once you’ve covered the essentials, Chinese Unchopped moves through six chapters outlining the fundamental techniques in Chinese cooking, including stir-frying, deep-frying, steaming, poaching and braising, roasting and double cooking. Each chapter focuses on a range of simple-to-cook yet authentic Chinese recipes such as Seabass Fillets with Crushed Soy Bean & Coriander, Spicy Sichuan-style Aubergine, Claypot Chicken with Mushroom Rice and Drunken Black Bean Rib Eye that will have you testing your new cleaver skills and trying out new techniques. Crammed full of information presented in an engaging, accessible way, with Chinese Unchopped you’ll soon be turning out exceptional Chinese food in your own home – day in, day out.

You can purchase Chinese Unchopped at

Published by Hardie Grant Books.

Join YourLifeChoices today
and get this free eBook!

By joining YourLifeChoices you consent that you have read and agree to our Terms & Conditions and Privacy Policy


Failproof BBQ Oven Pork Chops

These BBQ Oven Pork Chops are divine, and an easy fix to the daily dinner grind.

Healthy BBQ Chicken Shashliks

If you're looking for an easy ‘warm-up' meal for BBQ season, shashliks are the perfect test.

Whole Roasted Trout

For many, Friday night is fish'n'chips night. Why not make it healthier with our Roast Trout?


Total Comments: 0



    continue reading


    How to … fall back asleep

    Waking up at night and struggling to get back to sleep can be stressful and exhausting. According to WebMB, around...


    Curing the incurable: Why some patients make astounding recoveries

    As a GP and someone who works in the holistic health field, Dr Jerry Thompson has long been interested in...


    The 'ism' that's rife and no, it's not okay

    Ageism, like all 'isms', creates a social hierarchy and disadvantages people based on an aspect of their diversity. Compared to...


    When conversations become a competition

    Australia has a well-deserved reputation for being a very competitive nation on the world stage. Perhaps it dates back to...


    Wakey wakey - a history of alarm clocks

    Matthew S. Champion, Australian Catholic University Australians are returning to our normal rhythms. The first beats of the day are...


    The top-selling-souvenir from every country in the world

    Do you buy souvenirs to remember your overseas holidays? If so, we imagine you have been looking at these very...


    ACCC to keep a keen eye on travel issues this year

    Australia's consumer watchdog expects to have its hands busy dealing with COVID-affected travel complaints this year. In his annual address...


    Cruisers turn to superyachts to satisfy their cruise cravings

    Typically, Australia is one of, if not, the biggest cruise market in the world. It wasn't so long ago that...