Barbecue Spare Ribs
Chinese BBQ spare ribs (siu paai gwat) are a classic Cantonese roast meat offering an enticing balance of sweet, savoury, and subtly spiced flavours. Marinated in a fragrant blend of five spice, Shaoxing wine, and garlic salt, these succulent ribs are baked at high heat and finished with a shimmering sugar glaze, yielding tender, juicy pork wrapped in a beautifully caramelised, sticky crust.
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
Maltose or honey (2 tbsp) can be substituted for the simple homemade sugar syrup glaze.
Red fermented bean curd can be used in place of ketchup for a traditional marinade variation.
For the best results, marinate the pork for at least 4 hours, or up to 8 hours overnight. Marinating longer than 8 hours may cause the meat texture to become tough.
If refrigerated during marinating, bring the ribs to room temperature on the counter for 1 hour before baking to ensure even cooking.
Prepare the Ribs
Slice shallow cuts between each rib on the thicker side to allow the marinade to penetrate easily and aid faster cooking. Pat the meat completely dry with paper towels.
Season the Ribs
Season both sides of the ribs evenly with garlic salt, making sure to work the seasoning into the cut slits.
Mix the Marinade
In a bowl, combine the sugar, salt, white pepper, ketchup, Shaoxing wine, five spice powder, and red food colouring until fully blended.
Marinate the Pork
Place the ribs in a tray and coat thoroughly with the marinade on both sides. Cover with cling film and refrigerate for 4 hours.
Prepare the Sugar Glaze
Combine equal parts sugar and water in a microwave-safe bowl. Microwave for 1 minute, stir thoroughly, and microwave for an additional 1 minute until a thick, syrup-like glaze forms.
Initial Bake
Preheat the oven to 200°C (400°F). Line a baking sheet with foil and set a wire rack inside. Place the marinated ribs onto the rack and bake for 35 minutes.
Glaze and Finish Baking
Remove the ribs from the oven and brush generously with the prepared sugar syrup glaze on both sides. Return to the oven for a further 10 minutes to caramelise the surface.
Rest and Serve
Remove from the oven and let the ribs rest undisturbed for 10 minutes to seal in the juices before slicing between the bones.
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Ingredients
| Pork Spare Ribs | 1.36kg |
| Garlic Salt | 1 tbsp |
| Sugar | 1 tbsp |
| Salt | 2 tsp |
| White Pepper | 1 tsp |
| Ketchup | 2 tbsp |
| Shaoxing Wine | 2 tbsp |
| Five Spice Powder | ½ tsp |
| Red Food Colouring | ¼ tsp |
| Sugar | 2 tbsp |
| Water | 2 tbsp |
