Chilli Pork Spare Ribs
Sichuan's spare ribs: pork ribs marinated in soy, garlic and chilli.
Overview
This showstopper from western Chinese cooking combines spices and sauces in a signature style. Deep-fried spareribs are braised until tender, then finished in the oven with a glossy, spicy coating. The combination of chilli bean sauce, hoisin, and yellow beans creates a complex, savoury flavour profile characteristic of the region. The spareribs can be finished in the oven, under a grill, or on a barbecue.
Serves: 2-4 Prep Time: 10 minutes Cook Time: 40 minutes
Ingredients
Protein
- 700 grams pork spareribs (separated into individual ribs)
- 570 ml groundnut oil (for deep frying)
Braising Sauce
- 900 ml Chinese chicken stock
- 1 tablespoon chilli bean sauce (or 2 teaspoons chilli powder)
- 2 teaspoons sugar
- 70 ml dry sherry (or rice wine)
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 teaspoons garlic (finely chopped)
- 1 tablespoon spring onions (finely chopped)
- 1 tablespoon whole yellow bean sauce
- 1 ½ tablespoons hoisin sauce
Method
Stage 1 - Deep-Fry
- Heat the oil in a deep fryer or large wok.
- Deep-fry the spareribs in batches until brown and crisp.
- Drain the spareribs well on kitchen paper and set aside.
Stage 2 - Braise
- Combine all the sauce ingredients in a large pot and bring to the boil.
- Add the deep-fried spareribs and simmer them, covered, for about 40 minutes until tender.
- Drain off the sauce and remove any remaining fat.
- Reserve the sauce (it can be frozen and re-used).
Stage 3 - Finish in Oven
- Pre-heat the oven to 180°C.
- Put the spareribs onto a rack in a roasting tin.
- Bake them in the oven for 15-20 minutes until browned, basting occasionally with the sauce.
- Serve immediately.
Notes
- Chilli bean sauce: Use authentic fermented chilli bean sauce for authentic taste. Chilli powder is an acceptable substitute if unavailable.
- Deep-frying then braising: This two-stage cooking method renders fat while keeping meat tender and succulent.
- Sauce preservation: The braising sauce can be frozen and reused multiple times, developing richer flavour with each use.
- Finishing options: Oven, grill, or barbecue all work beautifully, each imparts different character.
Serving
Serve with: Bok choi or fried rice
Storage
- Keeps 3-4 days refrigerated (flavour improves with age)
- Freezes well up to 2-3 months
- Braising sauce can be frozen separately for future use
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