Singaporean Tender Pork Spare Ribs

Rating: 4.59 stars
29 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

By ZEPHYLOQUY

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Recipe Summary

prep:
30 mins
cook:
1 hr 50 mins
total:
2 hrs 20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)

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  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.

  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts

Per Serving:
693 calories; protein 28.7g; carbohydrates 25.2g; fat 54g; cholesterol 229.5mg; sodium 1291.8mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Amy Lynn
Rating: 5 stars
01/04/2006
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) Read More
Helpful
(20)

Most helpful critical review

papaya
Rating: 1 stars
11/01/2006
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. Read More
Helpful
(5)
29 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Amy Lynn
Rating: 5 stars
01/04/2006
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) Read More
Helpful
(20)
JENEPEREZ
Rating: 5 stars
09/06/2005
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. Read More
Helpful
(14)
CHERRYCHIXX
Rating: 4 stars
06/07/2005
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. Read More
Helpful
(12)
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cheffy
Rating: 5 stars
04/08/2010
Tried and tested - 100% delicious I made no substitutions - its 100% idiot proof Read More
Helpful
(7)
Jen J
Rating: 5 stars
02/23/2009
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! Read More
Helpful
(6)
papaya
Rating: 1 stars
11/01/2006
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. Read More
Helpful
(5)
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gracie31_2004
Rating: 5 stars
04/22/2010
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.. Read More
Helpful
(5)
Jessica
Rating: 5 stars
07/26/2010
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! Read More
Helpful
(5)
SouthBayMom
Rating: 5 stars
11/22/2010
WOW! Simple to make amazing to taste! Thank you for this wonderful recipe! The ribs are tender and so full of flavor! Will have to try them in the crock pot as well. Read More
Helpful
(4)
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