Chinese sweet sticky ribs are a mouth-watering dish that combines tender, fall-off-the-bone pork with a rich, glossy sauce. This recipe creates ribs that are both sweet and savoury, with a perfect balance of Asian flavours. The overnight marination ensures the meat is infused with depth, while the slow cooking process results in ribs that are irresistibly sticky and packed with umami goodness.
This is part of Mandy’s Trio of Lunar New Year Dishes
Chinese sweet sticky ribs + Fried squid + Prawn lettuce cups
overnight
1 to 2 hours
Serves 4
Dairy-free, Egg-free, Nut-free

From Saturday Kitchen
While pork ribs provide protein, the dish is high in fat and sugar from the marinade ingredients. The cooking method and rich sauce contribute to its less favourable nutritional profile. Enjoy these ribs in moderation as part of a balanced diet. This Chinese sweet sticky ribs recipe has been assigned a Nutri-Score of D.
Equipment
- Large Bowl … show me on Amazon
- Baking Sheet … find it here
- Aluminium Foil … see the 4* range
- Basting Brush … view on Amazon
- Sharp Knife … check availability
- Cutting Board … best sellers
Ingredients
For the marinade
- fresh root ginger 5cm/2in, peeled and finely chopped
- garlic cloves 4, finely chopped
- hoisin sauce 4 tbsp
- chilli powder ¼ tsp
- light soy sauce 1 tbsp
- caster sugar 1 tsp
- ground white pepper 1/8 tsp
- salt ¼ tsp
- oyster sauce 1 tsp
- shaoxing rice wine 1 tbsp
- sesame oil 1 tbsp
For the ribs
- pork ribs 1kg/2lb 4oz, cut into separate ribs
- vegetable oil 1 tbsp
- spring onions 3, finely chopped, to garnish
- red chilli 1, finely sliced, to garnish
- sesame seeds 2 tbsp, toasted, to garnish
Method
Prepare the Marinade
- In a large bowl, combine all marinade ingredients: ginger, garlic, hoisin sauce, chilli powder, soy sauce, sugar, white pepper, salt, oyster sauce, Shaoxing wine, and sesame oil. Mix thoroughly to ensure all flavours are well incorporated.
- Add the pork ribs to the marinade, ensuring each rib is well coated. Cover and refrigerate overnight. This long marination allows the flavours to deeply penetrate the meat.
Cook the Ribs
- Preheat the oven to 190°C/170°C fan/Gas 5.
- Remove the ribs from the marinade, reserving the liquid. Place the ribs on a foil-lined baking sheet, meat side up.
- Brush the ribs with vegetable oil to promote browning and prevent drying out.
- Roast for 45 minutes, then reduce the temperature to 160°C/140°C fan/Gas 3.
- Baste the ribs with the reserved marinade and continue cooking for another 30-45 minutes, or until the meat is tender and easily pulls away from the bone.
Finish and Serve
- For a final caramelisation, brush the ribs with any remaining marinade and broil for 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and let rest for 10 minutes. This allows the juices to redistribute, ensuring moist and flavourful meat.
- Transfer the ribs to a serving platter. Garnish generously with finely chopped spring onions, sliced red chilli, and toasted sesame seeds.
- Serve immediately while hot and sticky, encouraging diners to embrace the messy, hands-on eating experience!
Suggested Wine Pairing
Majestic: The Ned Pinot Noir
This New Zealand Pinot Noir offers bright cherry and plum notes that complement the sweet and savoury flavours of the sticky ribs. Its light tannins and subtle spice notes enhance the overall dining experience.
Tesco: Finest Premier Cru Chablis
A crisp, unoaked Chablis provides a refreshing contrast to the rich, sticky ribs. Its mineral notes and citrus undertones help cleanse the palate between bites.
Sainsbury’s: Taste the Difference Zweigelt
This Austrian red wine features soft tannins and notes of cherry and spice that pair well with the sweet and savoury elements of the Chinese sticky ribs. Its medium body complements the dish without overpowering it.
What can you serve with this
- Steamed jasmine rice provides a neutral base that soaks up the delicious sauce.
- Stir-fried bok choy offers a fresh, green contrast to the rich ribs.
- Pickled daikon radish adds a tangy crunch that cuts through the sweetness of the dish.
- Cucumber salad with rice vinegar dressing provides a cool, refreshing element.
- Chinese egg drop soup makes for a light, comforting side that complements the main dish.
Nutri-score Health Check
This Chinese sweet sticky ribs recipe has been assigned a Nutri-Score of D. Here’s a breakdown of the factors considered:
- Positive contributors: Protein from pork ribs
- Negative contributors: High fat content from pork ribs, added sugars in the marinade, high sodium content from soy and oyster sauces
To make this dish slightly healthier:
- Trim excess fat from the ribs before cooking
- Reduce the amount of sugar in the marinade
- Serve with plenty of vegetables to balance the meal
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.
Recipe FAQ
- Can I use spare ribs instead of baby back ribs?
Yes, you can use spare ribs, but they may require a longer cooking time due to their size. - Is it possible to make this recipe in a slow cooker?
Absolutely. Cook on low for 6-8 hours or on high for 3-4 hours, then finish under the grill for a caramelised exterior. - Can I make these ribs in advance?
Yes, you can cook them a day ahead and reheat in the oven, basting with additional sauce to keep them moist. - What can I substitute for Shaoxing wine?
Dry sherry or mirin can be used as alternatives, though they will slightly alter the flavour profile. - How can I make these ribs less sweet?
Reduce the amount of hoisin sauce and sugar in the marinade, and increase the soy sauce slightly for a more savoury profile. - Can I freeze the marinated ribs before cooking?
Yes, you can freeze the marinated ribs for up to 3 months. Thaw completely before cooking. - What’s the best way to cut ribs into individual portions?
Use a sharp knife and cut between the bones while the meat is still cold for cleaner cuts. - Can I make a vegetarian version of this dish?
Try using firm tofu or seitan as a meat alternative, adjusting cooking times accordingly. - How do I know when the ribs are done?
The meat should be tender and easily pull away from the bone when gently tugged with a fork. - Can I grill these ribs instead of baking them?
Yes, grill over medium heat for about 1.5-2 hours, basting frequently with the marinade.