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![[VIDEO] Our stickiest spare ribs…](http://www.mydaddycooks.com/wp-content/themes/eVid/timthumb.php?src=http://www.mydaddycooks.com/ribsicon.jpg&h=185&w=185&zc=1)
And now for a real treat – undoubtedly one of our favourite dishes in this house. You only need to watch Archie devouring two ribs at the end of the video to see how much he loves them. Obviously this is not an “under 15 minutes” recipe but it is well worth the extra time required. And even though it takes a little longer than many of the dishes here (I like to cover the ribs and slow cook them so they are extra tender), it is by no means a tricky dish to make. Ribs are also extremely good value (especially when bought direct from a butcher) and you can be very flexible in how you make the marinade itself. You needn’t pay too much attention to quantities and missing the odd ingredient is not going to do the ribs any harm at all.
With the ribs being the star of the show, I just served this with simple plain jasmine rice and steamed green beans…
Preparation time ten minutes, total cooking time 90 minutes.
This meal served three of us, although we could quite easily have eaten even more! The quantities below are for four people…
Preheat the oven to 180°C / 350°F
Approximately 1kg of lean pork ribs (exact weights will vary as some racks are meatier than others).
A couple of cloves of garlic and a small cube of fresh ginger, both chopped.
Lots of honey! I reckon you need 5-6 tbsp…
1-2tsp of low salt soy sauce
A good “glug” of oyster sauce. Initially I put in about 3 tbsp but I added some extra as the marinade looked a little thick.
A drop of vegetable oil.
A large pinch of Chinese 5 Spice powder.
A couple of star anise (entirely optional, I just happen to have a big packet of them in my cupboard).
I can see no reason at all why not, after all oyster sauce is a classic accompaniment to beef in Chinese dishes…Sent from my BlackBerry® wireless device
My husband is sending me out tomorrow to buy Oyster Sauce – I have to make a special shopping trip !!!!! They look delicious and it's all I could do to stop him from sending me out tonight to buy all the ingredients so he could have them tonight
Delicious. Two questions: can you use “vegetarian” oyster sauce, which is mushroom based, if you have a seafood allergy; and will the recipe work as well with lamb or beef ribs?
Wow … can see i’m going to have to try this recipe, both Sarah and I love ribs so this looks like a likely contender for a menu of ours soon !!
Great video! I don’t eat meat so won’t be making this one but I love watching you and Archie cook – it’s clearly giving him a real understanding about food. It’s lovely when he asks which animals eat star anise – I think he asks the same of dill in another film and there is a real sense of him understanding that food has a purpose.
I’m going to attempt your ‘lemon and bluebelly’ cake today
yum yum! This looks like another "must try"!
I like your wooden hob cover – is it just a board or does it fit specially over the gas hob?
I'm no fan of spare ribs, or pork in general, but they look too good not to try! And I'll get a gazillion brownie points from the husband too. *puts ribs, Oyster sauce and 5 spice powder on weekend shopping list*
this was a success with evryone including granny and grandda, we love this and it is going to be one of the faves in our house, thank you… please keep the receipes coming.. we are definite fans.. the dogs really are losing out as finlay now lurves his food..and there is a definite lack of chuck over the side…
Can’t wait to try out this recipe. Looks like a perfect saturday evening meal at least I now Know one thing I will be buying in the local butchers. Now just have to wait till saturday when I can try out this recipe, but not sure if I can wait that long
thanks James, sorry for the delay in replying… so, how were they? Did you cook them??!
Made these loads of times too. Great Nigel Slater recipe. Always make more than you think you'll need because they go fast!
Hi Pip, thanks for the comment and you are so right about making extra. There are never enough ribs! I must say though that these ribs are not at all a Nigel Slater recipe. Someone asked me this last year so I looked up his recipe and it is different. My ribs marinade have root ginger in them, as well as soy sauce. Plus Nigel's are cooked uncovered in the oven whereas mine are cooked covered in foil. I really like cooking ribs uncovered (makes them more crispy) but I do these ones covered as I find it helps tenderise the meat…