Char siu pork ribs with spring onions

Our barbecue-style ribs have all the typical sweet flavours of Cantonese cuisine

By , 02 February 2018

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Char siu pork ribs with spring onions
  • 1 Hour 25 Mins
  • Serves: 4
  • Price: £2.30 per serving
Nutritional Info
Each 196g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 485kJ/116kcal.
  • 1tbsp clear honey
  • 2tbsp reduced-salt soy sauce
  • 2tbsp rice wine or dry sherry
  • 2tbsp hoisin sauce
  • 1tsp sesame oil
  • 2cm piece ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1tsp five spice powder
  • ½tsp red food colouring (optional)
  • 2 x 500g packs Butcher’s Selection British Pork Rib Rack, patted dry
  • 8 spring onions, plus extra, shredded, to serve
  • 1tsp rapeseed oil
  • Sliced red chilli, coriander leaves and shredded onion, to garnish
  • To make the marinade, mix together the honey, soy sauce, rice wine, hoisin sauce, sesame oil, ginger, garlic, five spice and red food colouring, if using.

  • Put the pork ribs in a shallow dish and pour over the marinade. Cover and chill for at lease 1 hr, ideally overnight.

  • Preheat the oven to 180C/160 Fan/Gas 4. Transfer the ribs from the fridge to an oven dish, reserving any excess marinade. Cover tightly with foil and cook for 1 hr until tender.

  • Meanwhile, to make the glaze, put the reserved marinade in a small pan, stir well and bring to the boil. Allow to simmer until reduced and sticky.

  • When the ribs are cooked, increase the temperature to 200C/180C Fan/Gas 6. Remove any liquid from the dish and brush the ribs with the glaze. Return to the oven, uncovered, and roast for 15-20 minutes, turning and basting occasionally with the glaze, until sticky and just starting to char.

  • While the ribs are cooking, preheat a griddle pan to high and toss the spring onions in the oil. Cook for 3-4 mins, turning occasionally until the onions are tender and have grill marks on them.

  • Serve the ribs and spring onions immediately, garnished with red chilli, coriander and shredded spring onion.