3 pork recipes: Char Siew, Roast Spare Ribs, and Braised Pork Ribs

Homemade char siew.
Homemade char siew.PHOTO: THE STAR / ANN

(THE STAR / ANN) - Pork ribs that you will be dying to rip apart with your teeth.

Use the wok, oven and grill to create these porcine delights.

Make these three dishes at home: Char Siew; Roast Spare Ribs; and Braised Pork Ribs


600g pork butt

For the marinade:
2 cubes fermented red beancurd, mashed
2 Tbs honey
1 Tbs oyster sauce
1 Tbs Shaoxing rice wine
1 Tbs finely minced garlic
1 Tbs light soy sauce
1 tsp dark soy sauce
4-5 Tbs sugar
¼ tsp Chinese five-spice powder
¼ tsp pepper

For the honey sauce:
2 Tbs honey
2 Tbs water, stir well

1. For the marinade: Combine the ingredients in a small mixing bowl and mix well.
2. Cut pork butt into 3 batons. With a fork, prick the meat all over. Place the meat pieces into a zip-lock bag and add the marinade. Lock the bag and turn it over several times to coat the meat evenly with the marinade.
3. Keep the zip-lock bag in the fridge for 5 to 6 hours, or overnight.
4. To roast: Preheat oven at 200 deg C. Place the marinated pork on a rack. Brush the pork with the marinade. Grill for 25 minutes, then remove the tray from the oven and brush again with the marinade on both sides. Continue to grill for another 20 minutes.
5. Remove the tray from the oven and brush meat with the honey sauce. Continue to grill for 10 minutes, until edges are slightly charred. Slice to serve.


600g spare ribs
20g ginger, smashed

For the marinade:
4 shallots
4 cloves garlic
10 stalks coriander leaves
2Tbs Worcestershire sauce
1 Tbs Chinese rose wine (mei kwai chao)
1 Tbs light soy sauce
1 tsp salt
3-4 Tbs caster sugar

For the glaze:
2 Tbs honey
2-3 Tbs corn oil or olive oil
1 tsp dark soy sauce

1. Bring a pot of water to boil. Add ginger and blanch spare ribs in the boiling water for 15 minutes. Remove the ribs.
2. For the marinade: Blend the shallots, garlic and coriander into a paste and combine with the rest of the marinade ingredients. Stir to mix well.
3. To marinate: Place spare ribs in a zip-lock bag. Pour in marinade. Zip up the bag and shake to coat the meat well in the marinade. Place the bag in the fridge for at least 7 to 8 hours, or preferably, overnight.
4. Remove ribs from the fridge and set aside at room temperature for about 30 minutes.
5. In a small bowl, combine the glaze ingredients. Mix well and coat the marinated ribs with it.
6. To roast: Preheat oven at 180 deg C. Arrange spare ribs on a rack. Roast for 20 minutes.
7. Meanwhile, combine the leftover marinade and glaze; set aside. After 20 minutes, turn the spare ribs over and brush with the marinade mixture. Continue to roast at 180 deg C for about 15 minutes.
8. Dial up the oven temperature to 220 deg C and brush the spare ribs, bone side up, with the marinade mixture. Roast for 10 to 15 minutes.


600g pork ribs, cut into 7cm lengths
3cm cinnamon stick
10g ginger, smashed
1 stalk spring onion
2 cardamom pods
700ml water
Oil for frying
Cornflour to coat the ribs before frying

For the seasoning:
1 Tbs light soy sauce
1 tsp sodium bicarbonate
2 Tbs water
½ cup cornflour

For the sauce:
10 Tbs tomato ketchup
3 Tbs Maggi seasoning
1 ½ Tbs Marmite yeast extract
1 Tbs maltose
1 Tbs light soy sauce
80g rock sugar or to taste

1. In a pot or wok, combine cinnamon, ginger, spring onion, cardamon and water. Bring to boil. Add ribs. Cook for 10 minutes. Remove the ribs; reserve the broth for later use.
2. Season the ribs and set aside for several hours, or preferably overnight, in the refrigerator.
3. To brown: Heat enough oil for deep-frying in a wok. Coat the ribs with cornflour. Deep-fry in hot oil for 3 to 4 minutes, until golden brown. Remove and set aside.
4. To finish cooking: Leave 1 tablespoon hot oil in the wok. Add in the sauce ingredients and 250ml of the broth you had set aside earlier. Bring mixture to a boil. Add the browned ribs. Cook over medium-low heat until meat is tender and gravy is reduced. Dish out and serve immediately.