CarolCooks2…BBQ Pork Ribs…with a Thai Style BBQ Sauce…

This is by far the best recipe I have eaten so far for ribs. I nearly didn’t eat them as I am not a fan of chewing on a rib, however, the meat on these was so moist and soft it just fell off the bone. We cooked it as one whole piece rather than cut the ribs into portions.



  • A 2-kilo piece of Pork Rib.

For the BBQ Sauce:

  • 160 ml Hoisin sauce
  • 4 tbsp BLACK Soy sauce
  • 2 tbsp fresh orange juice and the grated zest.
  • 4 tbsp raw brown sugar
  • 10cm piece of fresh ginger julienned
  • 4 cloves of garlic crushed
  • 2 tsp Chinese 5 spice powder
  • 2 sticks of cinnamon
  • 4-star anise

Let’s Cook!

Mix all of the above ingredients together.
Then paint over the rack of ribs and put it in the fridge for at least an hour to marinate and absorb all those lovely flavours.
Preheat oven to 190 degrees.
Cover the dish with foil and cook the ribs for 2 ½ to 3 hrs, basting the meat occasionally.
When nice and tender remove from the oven and portion up and those lovely leftover juices from the pan we drizzled over the ribs and served them with a mixed salad, potato salad, and beetroot.

As always a finger bowl and serviettes are required as ribs make for quite a messy and enjoyable experience but very enjoyable and we would definitely make them again.

Thank you for reading as always I look forward to your comments and appreciate your visit xx

17 thoughts on “CarolCooks2…BBQ Pork Ribs…with a Thai Style BBQ Sauce…

  1. Pingback: CarolCooks2…Week 7…in my Kitchen…made from scratch…Homemade BBQ Sauce… | Retired? No one told me!

  2. Pingback: The Culinary Alphabet with a twist…The letter B(herB) | Retired? No one told me!

  3. Pingback: Retired No One Told Me! Weekly roundup… | Retired? No one told me!

    1. Carol Post author

      Thank you, Andrea…I can never get on your blog through this link and if I do it only shows posts from last year and it just says Oops can’t find what you are looking for..really strange 🙂


  4. Pingback: Pork Ribs – The Militant Negro™

Comments are closed.