Roasted Pork Ribs

These are our favourite staple at home. We make this all the time because it’s so easy and so good.

Serves 4


1 kg or 4 long pork ribs
4 T good quality oyster sauce
2 T sweet chilli sauce
3 T dark soya sauce
2 T Shaoxing Huatiao Wine
1 T Balsamic Vinegar
1 t chilli powder
2 t cajun seasonings (Mastercook)
3 T cooking oil
1 T honey


Cut pork ribs into small pieces. Place in a zip lock bag with all other marinade ingredients, except the honey. Squish around in bag until evenly mixed. Sit the bag of ribs in fridge overnight.

Preheat oven to 180 deg C.

Lay porks ribs on a piece of baking paper in a baking tray. Avoid getting too much marinade into the tray at this point. Reserve the remaining marinade.

Cover baking tray tightly with foil and place in oven for 1 hour & 10 mins. Pork ribs will be steamed to perfect tenderness at this point.

Turn oven temperature up to 200 deg C.

Take out the tray of ribs. Remove and throw away the foil.

Flip every piece of rib to the other side, drenching the ribs in the liquids. Don’t pour away the liquids!

Place the baking tray back into the oven for 10 mins. Watch the ribs!

After 10 minutes or less depending on how brown the meat has become, take the tray out of the oven and flip the pork ribs to the other side. Mix the honey into the remaining marinade and baste the pork ribs with it.

Place the tray back into the oven for 5 minutes. Watch it. It’ll start to really crisp up and could burn if overcooked.

Dish up the pork ribs on a plate and sprinkle sesame seeds or scallions over them.

Serve hot.

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One Comment

  1. I tried to make this, there is a lot of liquid after steaming in oven for an hr. Am i supposed to drain the liquid out? They didn’t crisp up but still nice cos meat was soft n tender.

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