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Sticky Char Siu Pork Spare Ribs with Fried Rice

Updated: Jan 16, 2019

Create a delicious dinner for the entire family.


1/2 cup (140g) char siu sauce

1 tablespoon soy sauce

1 tablespoon honey

8 (about 1.3 kg) pork spare ribs

450g pkt rice

2 teaspoons peanut oil

2 eggs, lightly beaten

1 red capsicum, finely diced

100g green beans, finely diced

2 spring onions, thinly sliced

1/2 cup finely chopped fresh pineapple

2 tablespoons soy sauce

Thinly sliced green onions, extra, to serve


Step 1

Combine char siu sauce, soy and honey in a jug. Place ribs in a single layer in a large glass or ceramic dish. Pour over marinade. Toss to coat. Cover with plastic wrap and refrigerate overnight.

Step 2

Preheat oven to 200C. Cook rice as per packet instructions. Line a baking tray with baking paper. Spread rice onto baking tray to cool. Line another large baking tray with foil. Place ribs in a single layer on a rack over the foil-lined baking tray, reserving marinade. Bake for 50 mins, turning and basting every 10 mins with the reserved marinade until golden and sticky.

Step 3

Meanwhile, heat a wok over medium heat. Add 1 teaspoon oil. Add half the egg, swirling to coat the wok. Cook until just set. Roll up egg and remove to a chopping board. Thinly slice. Repeat with remaining egg. Heat remaining oil in the wok. Add capsicum and beans. Stir-fry for 2 mins or until just tender. Return rice and egg to the wok with spring onions, pineapple and soy sauce. Stir-fry for 2-3 mins or until heated through.

Step 4

Serve pork ribs, topped with spring onions, with quick fried rice.

Credit: Taste Magazine

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