"This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!" — ZEPHYLOQUY
Watch video tips and tricks
light soy sauce
dark soy sauce
crushed black peppercorns
garlic, peeled and crushed
10 fluid ounces
orange juice, divided
1 1/2 pounds
white sugar to taste
peanut or corn oil for frying
hard-cooked eggs, peeled
My husband and I LOVED this! It was so yummy!! I personally don't like spare ribs, so next time I make it I think I will use a pork roast sliced or something, but the flavor was phenomenal!! I made it with Coconut Jasmine Rice and it was a wonderful accompaniment to the dish!! I will definately make this one again, it made me feel like a gourmet chef! ;o)
Was a disaster for. Got the idea but in future I would rather know how long a stick of cinnamon is for instance. I put 5, 12 cm long sticks and turned out to be a disaster. I had more orange juice left. The quantities in the recipe do not tie up with usage when cooking.
This recipe is so amazing i would give more stars if I could.The ingredients may sound odd together but mixed together theyre awesome,will definetely make this an all time favorite.
This is really delicious. I suggest you stick to the oranges. I made a mistake of substituting them on the second batch I made. It was such a hit! I made this with beef chucks and they tasted even better.
Tried and tested - 100% delicious I made no substitutions - its 100% idiot proof
Wonderful. I admit I was rather dubious about the large quantity of spices (note for the reviewer who gave 1 star, a stick of cinnamon is usually 2-3 inches long), but it came out great. I was short on star anise so I added a tsp of five spice powder, and I also added the grated zest of an orange to the marinade and used beef broth instead of water. Everyone raved! It's great there's such a relatively fast spare rib recipe!
Amazing!!!! I used pork country style ribs. They came out incredibly tender and the flavor was spectacular. Thanks for a great recipe, we'll be making these again!
My boyfriend and I loved this dish, I cooked this lastnight. I don't have cinnamon sticks so I just used the powder form. I don't have star anise so I used five spice powder as substitute. This is a very good dish. You should all try it..
* Percent Daily Values are based on a 2,000 calorie diet.
Singaporean Tender Pork Spare Ribs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 693
** Calories from Fat: 486
What's cooking in Austin? Kerri's fall-off-the-bone pork ribs.
See how to make a lighter, easier version of sweet and sour pork.
Discover the secrets to making succulent sweet and sour pork.