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Oven roasted baby back spareribs with a tangy BBQ sauce

Method

  • To make the marinade, process 6-8 crushed garlic cloves, with the coriander leaves, sugar, 1 tbsp 5-spice, the kecap manis, a good slurp of oil and 2 tbsp soy until well combined in a large bowl. Taste for seasoning. 
  • Add the spare ribs and toss until well coated, adding a little fresh oil if needed. Then cover and refrigerate for at least 3 hours (even better overnight), tossing now and again. 
  • To make the BBQ sauce, heat a little oil in a heavy-bottomed pot and gently saute 2 crushed garlic cloves with the onion until tender. 
  • Add the tomato puree and cider vinegar with ½ cup soy, the remaining  5-spice, molasses, honey and mustard. Mix well and bring to the boil.
  • Then turn the heat down and gently simmer for about 30-45 mins until thick and fragrant, regularly stirring and adding a little stock if needed. Taste for seasoning.
  • When ready, preheat oven to 200°C fan forced (220°C normal). 
  • Transfer the ribs to a large oven tray, in one layer, cover with kitchen foil and cook in the oven for 45 mins.
  • Then remove the foil, add the BBQ sauce and toss until well coated. Cook in the oven for about another 45 mins until the meat is starting to fall off the bones, turning now and again. 
  • Serve with finger bowls and plenty of serviettes on the side. 
  • nb. These are even better served the next day!

Ingredients

  • 8-10 garlic cloves
  • ½ cup fresh coriander leaves, chopped
  • 1 heaped tbsp brown sugar
  • 2 tbsp Chinese 5-spice powder
  • a good slurp of kecap manis (Indonesian sweet soy sauce) 
  • vegetable oil
  • soy sauce
  • 2 kg spareribs, cut
  • 1 large onion, finely chopped
  • 1½ cups tomato puree
  • ¾ cup cider vinegar
  • ¼ cup molasses
  • ¼ cup honey
  • 1 heaped tbsp Dijon mustard
  • chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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