Recipe
Chinese OK Sauce Ribs
Tender pork ribs simmered until coated in a glossy Chinese-style sauce of soy, honey, ketchup, ginger and five-spice, with a gentle vinegar lift and spring onions to finish.
Ingredients
Method
15 mins prep50 mins cook65 mins total
Put the ribs in a wide saucepan with the stock, half the soy sauce, the garlic, ginger and five-spice. Bring to a gentle simmer, cover and cook for 35 minutes, turning the ribs once.
Stir the remaining soy sauce with the honey, ketchup, rice vinegar and sesame oil. Add this mixture to the pan and simmer uncovered for 10 minutes, turning the ribs often, until the sauce is glossy and the meat is tender.
Mix the cornflour with cold water, stir it into the pan and simmer for 2–3 minutes until the sauce thickens enough to coat the ribs. Taste and adjust with the salt and black pepper.
Scatter over the spring onions and serve the ribs while hot, spooning the Chinese-style glaze over the top.
Notes
Keep the ribs at a gentle simmer rather than a rolling boil so the meat stays tender and the sauce remains clear. If the glaze thickens before the ribs are ready, loosen it with a splash of stock or water.
About this recipe
These Chinese OK Sauce Ribs are built around the sweet, savoury balance of soy sauce, honey and ketchup, sharpened with rice vinegar and warmed with ginger, garlic and Chinese five-spice. Pork spare ribs simmer gently in stock so they become tender while the sauce develops a rounded, sticky finish.
A little cornflour turns the cooking liquor into a glaze that clings to every rib, while sesame oil and spring onions add a final aromatic lift. Keep the heat low once the sauce is added and give it time to reduce; the ribs are ready when the meat is tender and the sauce coats the back of a spoon.
