Sticky Pork Ribs

Preparation time:1 hour
Marinating time:Nil to 8+ hours


  • 1 kg meaty pork spare ribs
  • 2 cups water
  • 1 thumb of ginger, sliced
  • 1 150 ml bottle of Chang’s Japanese Teriyaki Sauce or Chang’s Hoisin Sauce
  • 3 gloves garlic, finely chopped
  • 2 tbsp. chopped ginger
  • 2 tbsp. brown sugar
  • A few very thin slices or matchsticks of ginger, as garnish
  • 2 spring onions, sliced diagonally, as garnish


  1. Cut ribs into 6cm pieces and place in a large saucepan, cover with 2 cups of water and sliced ginger.
  2. Bring water to simmering point and simmer for 15 mins. Drain and rinse under cold water, discarding the ginger.
  3. Put ribs in a large bowl, combine Chang’s Japanese Teriyaki Sauce, garlic, ginger and sugar and pour mixture over ribs to cover. Place the ribs in a baking dish, add ½ cup of water and bake at 180 degrees for 40 mins.
  4. Serve hot sprinkled with ginger and spring onions, and freshly steamed rice.

Tip: Ribs can be marinated in the sauce overnight (covered, in the fridge) before simmering for a more intense flavour.