Date Night Wins: Sticky Chinese Ribs

Next in the series is Ed's Sticky Chinese Ribs recipe.

Ribs are a food that we all know and love, often eaten in moments of self-indulgence and gluttony. Whilst delicious and delectable, the grubby hands or sauce covered mouth doesn’t correlate with a successful date. However, I believe this recipe offers the best of both worlds: it is a meal that you can look sexy whilst eating, but still continues to provide comfort.

Preparation time: 20 mins

Cooking time: 1 hour


This recipe makes two servings.

500g pork ribs

Thumb sized piece of ginger

3 cloves garlic

Chilli flakes

3 star anise

3 tablespoon honey

Soy sauce

Spring onions

300ml Japanese vinegar

400ml chicken stock


  • Season the ribs well with salt and pepper and rest at room temperature.
  • Place a high-sided oven tray on a high heat on the hob and add a few splashes of vegetable oil. Put the ribs in the tray and sear on both sides until they are a dark brown colour all over.
  • Add the thinly sliced ginger, garlic, chilli flakes, star anise and honey to the tray. Shake the tray in order to equally distribute the ingredients.
  • Next, add your liquids. In the tray pour a few generous swigs of soy sauce, Japanese vinegar and chicken stock. Bring this liquid to a rolling boil and add the chopped spring onions.
  • Place the tray into a 180 degree oven for half an hour, and then turn all the ribs. Place back into the oven for another 30 minutes.
  • After an hour, remove ribs from the oven and place the tray on the hob, this will reduce the liquid in the pan into a glossy glaze that will stick to each rib.

Edward Camilleri

Featured image courtesy of Edward Camilleri.

For more Food Articles follow Impact Magazine on Facebook and Twitter. 


Leave a Reply