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Spicy Spareribs With Tangy Orange Sauce

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Spicy Spareribs With Tangy Orange Sauce

A sparerib meal is one of those great occasions when elbows are allowed on the table and chewing with great gusto is okay. There are many marinades for spareribs but this one is my favourite. The trick to tender spareribs is to simmer them first, marinate and then grill.


  • 3 kg pork spare ribs in the long piece
  • 1 lemon, thickly sliced
  • 2 tsp five spice powder
  • 3 cloves garlic, crushed and peeled
  • 1 tblsp minced fresh ginger
  • ¼ cup fresh oregano leaves or 1 tblsp dried
  • ¼ cup Indonesian soy sauce
  • ½ cup oil (peanut is good)
  • ¼ cup sweet sherry
  • ¼ cup liquid (runny) honey
  • 1 tsp each salt and white pepper
  • Tangy orange sauce
  • 1 onion, peeled and finely chopped
  • grated rind 2 oranges
  • ½ teaspoon five-spice powder
  • 1½ cups orange juice
  • ½ cup light borwn sugar
  • 2 tablespoons vinegar
  • 1 tablespoon cornflour


  1. Heat the oven to 180ºC. Place the spareribs in a large baking dish and cover with water. Add the lemon slices and cover with foil. Bake for 1 hour. Strain away the water and allow the spareribs to cool so that you can handle them.
  2. Cut down between the bones to have individual ribs and place in a deep container.
  3. In a food processor or small blender put the five-spice powder, garlic, ginger, oregano, soy sauce, oil, sherry, honey, salt and pepper. Process until smooth.
  4. Pour over the spareribs and toss well to coat. Allow to marinate for one hour or overnight.
  5. Heat the oven to fan-grill 180ºC. Place the ribs in a deep foil-lined baking tray. Fan-grill about three-quarters of the way to the top of the oven for 20 minutes, turning regularly. Serve the spareribs with the Tangy Orange Sauce .
  6. Tangy orange juice
  7. Heat the oil in a frying pan and cook the onion over a moderate heat for about 5 minutes until softened but not coloured.
  8. Add the orange rind and five-spice powder and cook for about 1 minute.
  9. Add the orange juice, brown sugar and vinegar and simmer for 5 minutes.
  10. Blend the cornflour with a little water until smooth. Stir into the hot sauce and simmer for about 1 minute until thickened. Cool.

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