Chinese Spare Ribs Recipe

Chinese Spare Ribs picture


Cooking Time1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings8
MethodMain Ingredient


 Dark brown sugar5 Ounce (140 Gram)
 Molasses2 Fluid Ounce (50 Milliliter)
 Tomato ketchup3 1⁄2 Fluid Ounce (100 Milliliter)
 Cayenne1 Pinch
 Black bean sauce2 Fluid Ounce (50 Milliliter)
 Garlic4 Clove (20 gm), crushed
 Brown sauce1 Tablespoon
 Baby back ribs4 Pound (1.8 Kilogram)
 Vegetable oil/Groundnut oil2 Cup (32 tbs) (For Frying)
 Red cabbage1⁄2 , finely shredded
 Carrots2 , grated
 Red onions2 , finely sliced
 Red chili1 , finely sliced
 Mayonnaise6 Fluid Ounce (175 Milliliter)
 Lime juice1 Teaspoon
 Light soy sauce1 Tablespoon
 Onions spring6 , finely sliced
 Chili sauce1 Tablespoon

Nutrition Facts

Serving size

Calories 1256 Calories from Fat 908

% Daily Value*

Total Fat 102 g156.7%

Saturated Fat 20 g99.9%

Trans Fat 0 g

Cholesterol 145.4 mg

Sodium 1213.5 mg50.6%

Total Carbohydrates 55 g18.3%

Dietary Fiber 4.7 g19%

Sugars 41.3 g

Protein 37 g74.7%

Vitamin A 89.1% Vitamin C 161.5%

Calcium 11% Iron 10.5%

*Based on a 2000 Calorie diet


1) In a bowl, whisk the soy, sugar, molasses, ketchup, cayenne, black bean sauce, garlic and brown sauce. Put in the ribs and give a toss to coat the ribs with marinade. Cover and marinate overnight or for at least 2 hours.
2) To make the coleslaw, take a wide bowl. Add in the red cabbage, finely shredded carrots,onions, red chilli, mayonnaise, lime juice and soy sauce. Mix them well and chill till needed.
3) Take a large frying pan or 2 large frying pans and heat a little oil. Place the ribs in a single layer in batches and cook for about 20 to 25 minutes. Constantly, keep turning the ribs from side to side. Baste the ribs well in the marinade until they are cooked well and become sticky. Cook over medium heat so that the marinade does not evaporate before the ribs cook

4) Server by keeping ribs onto individual plates, along with a spoonful of coleslaw, finely sliced spring onions and hot chilli sauce.