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    Home > Dinner

    Sticky, Slow-Cooked Pork Ribs

    Published: Aug 21, 2015 · Modified: Sep 28, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    Fall apart slow cooked sticky pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce.  These Sticky, Slow-Cooked Pork Ribs are the best ribs ever!

    Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.

    Ordering ribs when you go for Chinese is an absolute must right?

    I've tried lots of ribs in lots of places, and I've made a fair few versions myself with pretty good results.

    Nothing ever compared to the ribs sold in a little Chinese restaurant in my home town of Southport though. Members of my family have been know to order ribs for their starter, then ribs for their main course at that place.

    If your face and hands weren't covered in BBQ sauce by the end then....well I can't actually tell you because that would never happen. Ling's barbecued spare ribs were unbeatable.

    Or so I thought.

    Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.

    I'd been thinking about testing out a few different ways to cook ribs.

    • Dry rub first?
    • Slow cook in the sauce?
    • Slow roast then finished on the BBQ?

    Then I started thinking about my favourite Sticky Chinese Pork Belly recipe and I realised that applying the same ingredients and technique might just work.  After all, the cuts of meat are pretty close in terms of location.  The ribs of course have bones, but surely that could only add to the flavour?

    Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.

    Yesss!

    They were perfect.

    The kind of perfect that makes you smile when your husband looks at you like he fell in love all over again, making constant 'Mmmmmm' sounds whilst he's eating them.
    So perfect that the plan of only eating one each and cutting up the rest of the meat for another meal goes completely out of the window.
    The kind of perfect that finds you sticking your finger in the leftover sauce for another lick, because despite the fact you've already eaten dinner, that taste is just too good to go to waste.

    Sorry Ling.  Your ribs really are marvellous, but I'm now free of my occasional thoughts of making a 110 mile round-trip to come and get some. x

    The Sticky, Slow-Cooked Pork Ribs Recipe:

    Sticky, Slow-Cooked Pork Ribs

    By: Nicky Corbishley
    Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.
    5 from 2 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 4 hrs 15 mins
    Total Time 4 hrs 30 mins
    Course Dinner
    Cuisine Asian
    Servings 6 ribs
    Calories 502 kcal

    Ingredients
     

    Slow cooked ribs:

    • 1.25 kg meaty pork ribs - about 5 or 6 ribs - in one piece
    • 1 litre hot chicken/veg stock
    • 1 thumb sized piece of ginger - peeled and finely chopped
    • 3 cloves garlic - peeled and chopped in half
    • 1 tbsp. rice wine
    • 1 tbsp. caster sugar

    Glaze:

    • 2 tbsp. vegetable oil
    • pinch of salt and pepper
    • 1 thumb-sized piece of ginger - peeled and minced
    • 2 tbsp honey
    • 2 tbsp soft brown sugar
    • 3 tbps soy sauce
    • 1 tsp lemon grass paste

    INSTRUCTIONS
     

    • Add all the slow cooked rib ingredients to a large pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat (to prevent the rib meat sticking to the bottom of the pan and burning) and simmer for 3 ½ hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required. Alternatively, you can do this in your crockpot - cooking for 4-5 hours on medium or 6-7 hours on low.
    • Turn off the heat and drain the pork, reserving the the liquid.
    • Carefully chop the pork into individual ribs (the meat will fall off the bone if you're not careful enough). Add the oil to a large frying pan. Heat the oil and add in the ribs, salt and pepper, frying on a high heat until the ribs start to turn golden. Now , mix the remaining glaze ingredients plus 2 tbsp of the cooking liquor (save the rest for a tasty soup) in a small bowl and pour the glaze over the ribs. Bring the sauce to the boil and continue to cook whilst basting the ribs until they look dark and sticky. Remove from the heat and serve.

    ✎ Notes

    Nutritional Information is per rib.

    Nutrition

    Calories: 502kcalCarbohydrates: 13gProtein: 22gFat: 39gSaturated Fat: 15gCholesterol: 116mgSodium: 307mgPotassium: 358mgSugar: 12gVitamin C: 0.5mgCalcium: 28mgIron: 1.3mg
    Keywords Any Time Of the year, slow cooked
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Sue Davies says

      November 24, 2021 at 4:41 am

      5 stars
      Really delicious. I used a little garlic salt instead of ordinary salt in the glaze and added a few chilli flakes for a little zing. I forgot the soft brown sugar but had made a lot of glaze so the extra honey helped. Definitely doing this again soon!

      Reply
    2. TC says

      June 05, 2018 at 9:55 am

      5 stars
      When I first saw these pictures I knew I had to make these ribs, and I've got to say I was not disappointed . B****y gorgeous.

      Reply
    3. margi says

      May 11, 2017 at 9:15 am

      Only just discovered your blog love it you have a great sense of northern humour !! Just made these they are to die for. As I live not far from Southport you will have to let me know were Lings is then I can go and sample them there please

      Reply
    4. Julie says

      June 03, 2016 at 6:11 am

      Oh wow, these were the best! Tasted so authentic, will definitely be making more of these!!! Thanks Nicky ?

      Reply
      • Nicky Corbishley says

        June 14, 2016 at 8:32 pm

        Thanks for letting me know how it went Julie, I'm so glad you made them. We did them on the BBQ last weekend and they were awesome. In fact, I might even write another post on them BBQ style 🙂

        Reply
    5. Gail says

      February 02, 2016 at 5:50 pm

      I can't wait to try your ribs this weekend!

      Reply
      • Nicky Corbishley says

        February 05, 2016 at 7:42 am

        Hope you like them Gail 🙂

        Reply
    6. Loretta says

      August 22, 2015 at 12:33 pm

      Absolutely gorgeous!

      Reply
      • Nicky Corbishley says

        September 13, 2015 at 9:29 am

        Thanks Loretta 🙂

        Reply
    7. Marissa (@pinchandswirl) says

      August 21, 2015 at 8:34 pm

      These look absolutely mouthwatering, Nicky!! My husband is the short rib master in our house - just texted him this recipe with a **please**. 🙂

      Reply
      • Nicky Corbishley says

        September 13, 2015 at 9:29 am

        ha ha hope he makes them for you Marissa, they're really good!!

        Reply

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