Chinese-style sticky pork ribs
- July 2016
- Serves 6-8
- Hands-on time 20 min, oven time 2½-3 hours, barbecuing/grilling time 15 min
Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party.
For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.
- 31.6g (11.9g saturated)
- 4.5g (4.6g sugars)
This recipe makes a generous amount of glaze – save leftovers for dunking the ribs. Alternatively chill, covered, for up to 1 week. Use as a dipping sauce or a marinade for other meat.
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