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Recipe: Spare Ribs with 5 Spice and Hoi Sin

Here are two ways to cook spare ribs, on the BBQ or in the oven. Which ever method you use, do make sure you marinade the ribs for at least 3 hour.


900g pork spare ribs
Toasted sesame seeds

1 jar Wing Yip Hoi Sin Sauce
1 tsp 5 spice powder
1 tbsp Wing Yip Sesame Oil
1 tbsp cornflour
2 tbsp chilli sauce (Sweet or Spicy; your preference)
1 tbsp Wing Yip Shaohsing Style Wine

Cooking Method

Serves 2

Trim excess fat off the ribs and place in a large tray.

Mix marinade together and pour over ribs. Mix well, clingfilm and place on the bottom shelf of the refrigerator for at least 3 hours, turning occasionally.

TO BBQ: Cook slowly on the BBQ, too high heat will caramalise the sugars in the marinade and burn. Baste with the marinade.

OVEN COOKING: Bake the ribs in a clean, lightly oil tray for 10 mins at 200C, then on a reduced heat of 190C for 40 mins. Turn ribs over a couple of times, ensuring they are well coated with the marinade.

Add a little water to the tray if ribs dry out.

To serve as a starter, place shredded Chinese leaves or any lettuce on a plate, then spare ribs onto lettuce.

Top with spring onions and toasted sesame seeds.