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Chicken spareribs


  • Whisk the onion, garlic and ginger with the black vinegar, Chinese wine, soy, honey, water, tomato ketchup, sambel and seasonings in a large bowl. 
  • Add the spare ribs, toss until well coated and refrigerate for at least 1 hour, tossing at regular intervals.
  • When ready, preheat oven to 230°C fan forced (250°C normal).
  • Transfer the ribs to a large roasting tray with any marinade and cook in the oven for about 30 mins, tossing now and again.
  • Serve with plenty of serviettes.
  • nb. The ribs can be pre-cooked and reheated in the oven when needed.


  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 4 tbsp Chinese black vinegar
  • 4 tbsp Chinese rice wine
  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 4 tbsp water
  • 4 tbsp tomato ketchup
  • 2 tbsp sambel oelek (or any chilli paste)
  • sea salt & freshly ground pepper
  • 1½-2 kg chicken spare ribs

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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