If you’re craving something bold, savory, and unapologetically messy, these Chinese Spicy Pork Ribs will quickly become a favorite at your dinner table.
Braised low and slow in a rich sauce made with oyster sauce, soy, rice wine, and ginger, then finished with chili powder and crispy fried garlic, they’re packed with flavor and melt-in-your-mouth tenderness.
This dish is not for a dainty, picture-perfect dinner—it’s for rolling up your sleeves, grabbing extra napkins, and diving into ribs that are juicy, sticky, and oh-so-satisfying. Pair them with cold beer or steamed rice for the ultimate comfort meal.
❤️ Why You’ll Love This Recipe
- Tender & Juicy: Slow braising ensures the ribs are fall-off-the-bone tender while still holding their shape.
- Full of Flavor: Oyster sauce, soy, rice wine, and ginger infuse the ribs with a deep, savory taste, while chili powder and fried garlic give them a spicy kick.
- Restaurant-Worthy at Home: This recipe gives you authentic Chinese flavors without needing complicated techniques.
- Customizable Heat: Adjust the chili powder to suit your spice tolerance.
🍳 Ingredients
- 1/3 cup garlic, finely chopped
- 5 tablespoons oil (for frying garlic)
- 1 kg pork ribs, cut into 5–10 cm pieces (short ribs work best)
- 2 cups water
- 2 tablespoons soy sauce
- 1/2 tablespoon oyster sauce (optional but recommended)
- 1 teaspoon sugar
- 4 tablespoons rice wine
- 3 slices fresh ginger
- 4–5 tablespoons chili powder, optional (adjust to taste)
🔪 Instructions
- Fry the garlic: Heat oil in a non-stick saucepan over medium heat. Add garlic and fry until golden brown. Drain and set aside, reserving the garlic-infused oil.
- Parboil the ribs: Bring water to a boil in the same pan. Add pork ribs and parboil for 5 minutes. Drain, discard the water, and rinse ribs under cold water to remove impurities.
- Braise the ribs: Return ribs to the pan. Add ginger, soy sauce, oyster sauce, sugar, rice wine, and 2 cups of fresh water. Cover with a lid, reduce heat, and simmer for about 60 minutes until ribs are tender.
- Caramelize the sauce: Remove the lid and turn the heat to high. Allow the liquid to reduce and thicken. Add the reserved garlic oil and stir until the sauce is glossy and coats the ribs (about 5–10 minutes).
- Season & finish: Mix in fried garlic and chili powder. Toss well, adjust seasoning if needed, and serve hot.
🔎 Recipe Notes
- Pork ribs: Short ribs are ideal for this recipe, cut into 5–10 cm pieces for easy eating.
- Spice level: Chili powder can be reduced or skipped entirely for a milder version.
- Oyster sauce substitute: If unavailable, add a bit more soy sauce and a dash of hoisin for a similar savory depth.
- Non-stick pan: Prevents sauce from sticking and turning bitter during caramelization.
❓ FAQ
Q: Can I make these in a slow cooker or Instant Pot?
Yes! Braise the ribs with the sauce mixture on low for 6–7 hours in a slow cooker or about 40 minutes in an Instant Pot.
Q: What’s the best way to serve these ribs?
They’re delicious with steamed jasmine rice, stir-fried vegetables, or even wrapped in lettuce leaves for a fun twist.
Q: How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in a pan with a splash of water.
📊 Nutrition (per serving, 2 servings total)
- Calories: 1387
- Protein: 60g
- Carbohydrates: 19g
- Fat: 119g
- Fiber: 6g
- Sodium: 1691mg
- Vitamin A: 4746 IU
- Vitamin C: 7mg
- Calcium: 161mg
- Iron: 7mg
🍽️ Serving Ideas
For the ultimate feast, pair these ribs with steamed rice, sautéed bok choy, or pickled cucumbers to balance the richness. Don’t forget a cold bottle of beer or a sparkling iced tea to cool down the spice.
🌟 Final Thoughts
These Chinese Spicy Pork Ribs are messy, flavorful, and unforgettable. The tender meat, sticky glaze, and spicy garlic kick make them a crowd-pleaser for anyone who loves bold flavors. Just keep plenty of napkins nearby—you’ll need them!
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