Barbecue Peking Pork Spare Ribs


  • (serves 4)
  • 1/4 cup hoisin sauce
  • 2 garlic cloves, crushed
  • 1/4 cup soy sauce
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons honey
  • 1/2 teaspoon Chinese five-spice
  • 1.2kg pork ribs
  • olive oil cooking spray
  • 2 cups steamed jasmine rice
  • 1 bunch baby bok choy, shredded
  • 2 tablespoons sesame seeds, toasted
  • 2 green onions, thinly sliced


Combine hoisin sauce, garlic, soy sauce, cooking wine, honey and five-spice in a large, shallow ceramic dish. Place ribs, in a single layer, in marinade and turn to coat. Cover. Refrigerate for 3 to 4 hours.

Spray a cold barbecue plate or grill with oil. Preheat on medium-high heat. Barbecue ribs for 4 to 5 minutes each side or until golden and cooked through. Remove from heat. Cover loosely with foil. Set aside for 5 minutes to rest.

Meanwhile, combine rice, bok choy, sesame seeds and green onion in a large bowl.

Place ribs on serving plates. Season with salt and pepper. Serve with rice salad.

Try using a gas barbecue if you want to get grilling as soon as possible.