Mum’s BBQ Spare Rib

Sticky, smoky, and packed with flavour — just like Mum used to make.

This one’s really special to me — it’s my mum’s BBQ spare rib recipe, and it’s one of those dishes that takes me straight back to childhood. Every family has their version of Chinese-style ribs, and this is ours. The flavour is rich, slightly sweet, and beautifully aromatic, with a glossy glaze that sticks to your fingers (in the best possible way).



The secret is in the marinade — hoisin, soy sauce, and a touch of Shaoxing wine come together to create that deep, familiar BBQ taste you get at proper Chinese restaurants. Follow my steps, and you’ll have tender, flavour-packed ribs that taste like they’ve come straight off the takeaway menu.

Ingredients

Serves: 3-4

• 1 thumb-sized piece of fresh ginger (finely chopped)
• 6 cloves garlic (finely chopped)
• 1.5 kg pork spare ribs
• 5 tbsp hoisin sauce
• 1 tbsp yellow bean sauce
• ½ tsp ground black pepper
• ½ tsp Chinese five-spice powder
• 2 star anise
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 3 tbsp honey
• A good glug of Shaoxing cooking wine (or white wine)
• Some water

Method

Step 1: Prepare the ribs

I start by giving the ribs a quick rinse under cold water, then pat them dry with kitchen paper. If the ribs are in a large rack, I cut them into smaller pieces — they cook more evenly that way.

Step 2: Make the marinade

In a large bowl, I mix together the hoisin sauce, yellow bean sauce, light and dark soy sauce, honey, Shaoxing wine, five-spice powder, black pepper, chopped garlic, and ginger. I add the star anise and just enough water to loosen the mixture slightly — you want a thick but pourable consistency.

Then I add the ribs, mix well, and make sure every piece is coated. The longer you can leave them to marinate, the better. I usually let mine sit for at least 2 hours, but overnight is ideal.

Step 3: Cook the ribs

When I’m ready to cook, I preheat the oven to 180°C. I line a roasting tray with foil, spread the ribs out in a single layer, and pour over any remaining marinade.

Cover the tray loosely with foil and bake for 45 minutes. Then I remove the foil, baste the ribs with the sticky sauce from the tray, and cook uncovered for another 20–30 minutes, turning occasionally, until they’re caramelised and glossy.

Step 4: Finish and serve

Once the ribs are tender and the sauce has reduced into a sticky glaze, I remove them from the oven and let them rest for a few minutes.



Serve them piled high on a plate with the sauce drizzled over the top — they’re messy, indulgent, and completely addictive.

Chef’s Tip

If you like your ribs with a bit of char, turn the grill on high for the final 5 minutes — it’ll give you that authentic BBQ look and flavour. You can also finish them on a hot grill pan or BBQ if you want a smokier edge.

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