2 sides pork spareribs

1 cup hoisin sauce

1/2 cup plum sauce

1/3 cup oyster sauce

1/4 cup wine vinegar

1/4 1cup honey

2 tbsps. Dark soy sauce

1 tbsps. Asian Chile sauce

2 tbsps. Dry sherry or Chinese cooking wine

1/2 tsp. Five spice powder

10 cloves garlic, minced

1/4 cup finely minced ginger

3 green onions, finely minced


Place ribs in a shallow baking dish. Combine all sauce ingredients and brush over both sides of ribs. Marinate for 30 minutes or up to 8 hours, covered in the refrigerator.

To Grill: Preheat gas barbecue to medium (325°F). Brush or spray the grill with cooking oil and then lay the ribs meaty side up in the centre of the grill. Cove the grill and maintain the heat at medium, basting occasionally with extra marinade. Approximate
Grilling time is 60 to 90 minutes.

To Roast: Preheat oven to 350°F. Place ribs on a wire rack, meaty side up. Place the rack on a foil lined baking sheet on middle oven rack. Place a small pan of water in bottom of oven. Brush occasionally with marinade during roasting and roast until ribs start to pull away from the bones. (About 60 to 90 minutes)

Many recipes suggest boiling ribs first however this method leaches valuable flavour from the meat and can cause them to be stringy. The slow cooking methods listed above will ensure tasty very tender ribs.

When ribs are finished cooking allow them to rest on a cutting board for 5 minutes to allow the juices to settle and remain in the meat. Cut into individual ribs or smaller slabs.

Serves 4

Newsletter Signup