Hepburns Asian Style Pork Ribs

This is one of Justine’s favourite ways to prepare and cook pork ribs.

Sticky, spicy and moreish, you can carve them up individually for greedy fingers to pick at or serve up the ribs in long big slabs for big appetites.

We’ve used tender baby back pork ribs here and this works equally well with spare-ribs and even pork belly. If you are catering for more people for a party, simply double up the marinade ingredients.



3 racks of baby back ribs

for the marinade:

4 tbs rice wine vinegar

3 tbs dark soy sauce

2 red chillies, roughly chopped

5cm piece of fresh ginger, peeled and cut into thin slices

2 tbs runny honey

2 Star anise

1 stick cinnamon, broken into pieces

1 tsp sesame oil

2 tbs groundnut oil

4 spring onions, roughly chopped

to cook:

2 tsp five-spice powder

2 tbs runny honey

to serve:

2 red chillies, finely chopped

2 spring onions, finely chopped

Small bunch of coriander, roughly chopped


Put the ribs into a plastic food bag and add all the marinade ingredient, tie a knot and squidge everything around well. Leave in the fridge overnight.

Preheat the oven to 200°/gas mark 6.

Bring the marinated ribs to room temperature and then pour the whole contents into a roasting tin. Cover tightly with foil and put the tin into the oven for 1 hour.

Take the foil off the roasting tin and sprinkle over the five-spice powder and drizzle over the honey.

Put them back into the oven for another 30 minutes, making sure that you take them out halfway through and turn them over, to become sticky and glazed all over.

Watch that they don’t catch – they may need just another 10 minutes to become crisp and glossy.

To serve, around on a large plate and scatter over the chopped chilli, spring onion and coriander.


If you want to lend a touch of smoke to proceeding, light your BBQ for the second stage of cooking and set up for indirect cooking.

Finish by placing back over the flames to crisp up – but remember that honey! Turn and remove quickly to stop them from catching.