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Spicy Pork Ribs

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If you’re into something hot when the cool weather is coming, this is one of my favourite dishes that I really want to recommend you to try. Not only is it delicious, but also it’s totally fuss free. Simply put all the ingredients in a large pot, you’ll enjoy a great meal under an hour. That’s why I love slow cooked dishes. I don’t have a slow cooker, so used a heavy based pot. If you’re lucky enough to have one at home, this pork rib dish will be a good reason for using it. The succulent and juicy pork ribs are perfect to go with steamed rice. Or they can be served as finger foods at party if you like.

Spicy Pork Ribs (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 45 mins
Yield: 2 to 3 serves

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  • 430 gm American ribs
  • 1 tsp minced garlic
  • 3 to 4 slices ginger
  • coriander, for garnish
  • 700 ml water
  • 1 Tbsp chilli bean sauce
  • 1 Tbsp ketchup
  • 1 tsp Worcestershire sauce
  • 3 tsp raw sugar
  • 2 tsp light soy sauce
  • ½ tsp dark soy sauce
  • 1 tsp Zhen Jiang vinegar
Spicy Pork Ribs Procedures

  1. Cut pork ribs into 7.5-cm / 3-inch long chunks. Blanch them in hot water to remove any blood or impurities. Drain well. Set aside.
  2. Use a thick-bottomed pot to heat a little of oil over medium high heat. Saute ginger and garlic until fragrant. Be sure not to burn the garlic. Add pork ribs and cook until both sides are lightly brown. Pour the sauce over the pork ribs. Cook with cover and bring it to a boil. Reduce the heat to low and simmer until the pork ribs are softened and the sauce is thickened, about 3 hours. Occasionally stir pork ribs and get them cooked evenly. Serve hot and garnish with coriander.
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  • Make sure not to burn the garlic. Otherwise the burnt garlic will make the sauce taste bitter.
  • To get the best results, try to use a heavy-bottomed pot as you won’t loose sauce too quickly and the pork ribs will turn soft quickly.
  • As the power of every stove is very different, please adjust the cooking time accordingly. If you find the sauce starting to dry up before the pork dry turns soft, you can add some boiling water and continue to cook until it’s done.


  1. Wow, I'll like to have this with mantou...... so appetising!

  2. My kind of food as it is delicious and goes well with plain rice. Moreover you can cook it well ahead. And like you said fuss-free! Thanks for sharing.

  3. True, it is just the right time to enjoy more spicy foods. Stewed meats are one of my favorite dishes during winter, both my pots and cookers will get less rests.

  4. The sauce looks really good! I love it spicy!

  5. These ribs look really amazing! I am thinking to add some Sichuan peppercorn to the sauce also! Thanks for sharing!

  6. Just so happens that Baby Back ribs are on sale. Will try this recipe. Thanks! :)

  7. Replies
    1. It's a kind of store-bought sauce. Here's the picture of chilli bean suace I used.

    2. Tried this and it was good. I used a normal pan and it was done in an hour

    3. Hi Adeline,
      Wonderful ! Glad that you liked it.

  8. hi Christine.. do you know how long should i cook it for with slow cooker?

  9. Hi Christine,

    The water required is it really 700ml or 70ml? Isn't 700ml a lot to 430gm ribs? Cooked this but very tasteless. I've cooked and baked lots of your ribs recipes, lamb, pork and there are fabulous.



    1. Hi Christina,

      It's a dish that needs longer cooking time. So you need 700ml of water. Having said that, the power of your stove might be different, the amount of water can be adjusted. Basically, we need enough time and water to cook until the pork ribs become really tender.

  10. Tried this and I have added spring onions, a star anise and cinnamon to it. Simmered for almost 2 hours, the meat just fell off the bone easily. Will do it again :) Thank you Christine!

  11. Hi Christine, if I don't have Worcestershire sauce, can I don't include this sauce in this dish? Thanks.

    1. Hi J.K.
      You can just skip it. You only miss a bit of flavours. :)