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    Chinese Spare Ribs With Hoi-Sin Sauce And Roasted Baby Potatoes

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      Chinese Spare Ribs With Hoi-Sin Sauce And Roasted Baby Potatoes

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    Chinese Spare Ribs With Hoi-Sin Sauce And Roasted Baby Potatoes

    This barbecue favourite needs little preparation just cook over charcoal or in the oven.

    • Preparation time: 10, plus marinating
    • Cooking time: 60 minutes
    • Total time: 2 hours 10 minutes to 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 4


    • 2 packs Waitrose British Pork Spare Ribs (approx 500g-600g per pack)
    • ½ x 300g jar Sharwood's Hoi-Sin Sauce
    • 2 tbsp clear honey
    • 2 tbsp tomato ketchup
    • 2 tbsp sesame seeds
    • ½ x bunch salad onions
    • ½ x 20g pack fresh coriander, roughly chopped
    • For the roasted potatoes
    • 500g pack baby new potatoes, halved
    • Waitrose Cooks Ingredients A Spray of Olive Oil for Cooking
    • 1 tbsp butter


    1. Place the ribs on a large piece of double-thickness foil. In a jug, mix the hoi-sin sauce, honey and ketchup and pour over the ribs, coating them well. Scrunch up the foil loosely and twist to make a sealed parcel. Marinate in the fridge for 1-2 hours.
    2. Toast the sesame seeds in a small, hot non-stick frying pan for 2-3 minutes, stirring all the time until just golden brown.
    3. If cooking on a barbecue, make sure the coals are glowing red under a thin layer of ash. Alternatively, preheat the oven to 200°C, gas mark 6. Place the ribs in the foil on the barbecue or in the oven and cook for 30 minutes. Open up the foil and cook for a further 25-30 minutes until the meat is thoroughly cooked.
    4. Meanwhile, spray the potatoes with oil and sprinkle with sea salt. Place in a large sealed foil parcel to barbecue, or on a baking tray to oven roast. Barbecue or roast for 30 minutes until the potatoes are tender.
    5. Pour any remaining sauce in the foil over the ribs and serve, scattered with toasted sesame seeds, coriander and half the salad onions. Top the potatoes with the remaining salad onions and serve with a crisp green salad of Romaine lettuce.

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    Cook's tips

    Vary the marinade by trying a sticky barbecue sauce instead. Marinate the ribs up to 24 hours in advance in the fridge until needed.


    Average user rating

    4 stars