Tuesday, January 24, 2012

Sticky Asian Pork Ribs

This is what we ate for our Chinese New Year reunion dinner. This pork ribs dish doesn't have a special auspicious or symbolic meaning to eat for Chinese New Year, but I must say it is a nice and luxurious delicacy to enjoy for this special occasion. 

Surprise! Surprise! This Asian pork ribs recipe actually originates from Donna Hay magazine! This Aussie-Asian fusion recipe originally uses beef ribs but I have replaced them with pork ribs instead. This recipe is super easy to cook. All I need is the ingredients, a oven-safe dish and an oven and all I did was to mix everything together and bake it! Essentially, I don't think that there is special skill required to cook this dish and all you need is time and patience. I've baked this dish for a total of 3 hrs and this dish is definitely worth the long wait.

The meat fell off the bones of the pork ribs as we scoped them off the baking dish and they are so tender and well-infused with all the Asian spices and sauces. My family enjoy this dish very much for our reunion dinner. My son didn't like the look of the dish initially but wouldn't resist his second bite after trying it.

sticky pork ribs Donna Hay 


Here's recipe from Donna Hay Magazine, Jun/July 2011 issue
(with my modification and notes in blue)

Serve 4-6

2kg beef short ribs (replaced with 1kg smaller sized pork ribs)
6 sticks cinnamon (reduced to 4)
6 whole star anise (reduced to 2)
5 cm piece (25g) ginger, peeled and sliced
2 cloves garlic, unpeeled (I used 3)
1/4 cup (45g) brown sugar 
(I used half light muscovado sugar and half dark muscovado sugar for extra colour and flavours)
3/4 cup (180ml) oyster sauce 
(I used Lee Kum Kee and its most premium grade one and would highly recommend this instead of using the lower graded ones)
3/4 cup (180ml) black Chinese vinegar
1 cup (250ml) water

Preheat oven to 180°C (or 160°C fan forced). Place the beef (pork), cinnamon, star anise, ginger, garlic, sugar, oyster sauce, vinegar and water in a baking dish and cover tightly with aluminum foil. Roast for 2 hr. Remove foil and roast for a further 30 min or until tender and sticky.

Note: I used a cast iron casserole pot to bake these ribs. For this reason, I've extended my roasting time to 2 1/2 hr with cover, flipping the ribs in every 45 min and roasted a further 45 min without cover.

Happy Chinese New Year and Happy Baking.
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  1. look delicious! Happy chinese New year Zoe!

  2. Happy CNY to you, Zoe! The sound of the meat falling off the bone is irresistible!

  3. These ribs look OUTSTANDING!!! Yum, yum...irresistible!

  4. These ribs are finger looking good. I so want them!Gung Hei Fat Choi Zoe!

  5. The words: "the meat fell of the bones" and I am IN! My Hubs is such a fan of ribs! Just like you aid: worth the wait! Hugs!

  6. Delicious and super tempting pork ribs.

  7. These look fabulous! While I have had short ribs before, never with these delicious asian flavors. Your picture sure does tempt!

  8. With all those spices you put in that dish I just can imagine taste ;) It sure looks finger lickin' good ! Kung Hei Fat Choi , Zoe !!!!

  9. the sauce sounds great and i believe that all the flavour has been fully absorbed into the meat using this method, yum!

  10. Wow, these ribs look amazing and so tender. My son has been begging for me to make him some ribs and I have always been leery of making them as they seem so complex. You made it look so easy so I think I might give it a try or at least have my husband give it a try as he is the meat guy!

  11. Those ribs look so good! The sauce looks so tangy and spicy!

  12. The pork ribs look delicious and sound very flavorful! Wishing you a very Happy Chinese New Year!

  13. These look like the best ribs ever. Wishing all the best in the New Year Zoe.

  14. I love this kind of pork ribs...yours look awesome Zoe, love the dark deep color of these ribs.
    Hope you are having a fantastic week :-)

  15. These look incredible! So full of flavor and so tender! My family would love them.

  16. You've got a lovely blog here!
    Nice photography too!
    I'll be back. :))

  17. Looking at the spices used, I already knew that I will def love this dish.


  18. yum yum yum, donna hay is such an inspiration ;)

  19. Hi Zoe, Happy new year to you and family. May the dragon year brings you joy, happiness, healthy and a prosperous year.

    yum yum.. your pork ribs looks delicious. Have a nice day.

  20. What an unusual dish came out from you.Il certainly like your choice of pork ribs than beef as I don't eat beef

  21. I will have second helping of rice if you serve me this dish!

  22. Lovely dish, Zoe! Tender pork ribs have me drooling! Must be very flavourful with all the ingredients!

  23. Lovely ribs! Bookmark to try some days! Thanks for sharing!