Five Spice Spare Ribs
Cantonese five-spice ribs: pork ribs marinated in soy, hoisin and Chinese five-spice.
Overview
This delightful meat dish engages the senses with many contrasting tastes. The spareribs are first marinated, then deep-fried until crisp, and finally slowly braised in an unusual, piquant sauce. Five spice powder provides the warm, complex backbone, while vinegar and orange peel add brightness and complexity. The result is both elegant and deeply satisfying.
Serves: 2-4 Prep Time: 15 minutes Cook Time: 40 minutes
Ingredients
Protein
- 700 grams pork spareribs (separated into individual ribs)
- 570 ml groundnut oil (for deep-frying)
Marinade
- 1 tablespoon dry sherry (or rice wine)
- 1 tablespoon light soy sauce
- 1 tablespoon white rice vinegar
- ½ teaspoon sesame oil
Braising Sauce
- 1 tablespoon garlic (finely chopped)
- 1 tablespoon five spice powder
- 1 ½ tablespoons spring onions (finely chopped)
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons freshly grated orange peel
- 70 ml cider vinegar
Method
Stage 1 - Prepare & Marinate
- Cut each spare rib into 7 cm long chunks.
- Mix the marinade ingredients together in a bowl and steep the spareribs for about 25 minutes at room temperature.
Stage 2 - Deep-Fry
- Heat the oil in a deep-fat fryer or wok.
- Slowly cook the marinated spareribs in batches until brown, draining each batch on kitchen paper.
Stage 3 - Braise
- Put the sauce ingredients into a clean wok or frying pan.
- Bring the sauce to the boil, then reduce the heat.
- Add the spareribs and simmer them slowly, uncovered, for about 40 minutes, stirring occasionally.
- Add a little water to the sauce if necessary to prevent it from drying up.
Stage 4 - Finish
- Skim any fat off the surface.
- Serve immediately.
Notes
- Five spice powder: Essential to the signature flavour. Contains star anise, clove, cinnamon, Sichuan peppercorn and fennel.
- Orange peel: Freshly grated adds brightness that balances the richness of the ribs. Avoid dried peel for subtlety.
- Vinegar variety: Cider vinegar provides apple-like sweetness; rice vinegar offers delicate acidity. Either works beautifully.
- Two-stage cooking: Deep-frying creates crispy texture, while braising renders fat and infuses flavour.
Serving
Serve with: Steamed rice and a simple vegetable
Storage
- Keeps 3-4 days refrigerated (flavour improves after 24 hours)
- Freezes well up to 2-3 months
- Remove surface fat before storing to preserve best quality
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