There’s something incredibly satisfying about ribs — the way the meat slowly cooks until it’s tender enough to fall off the bone, the glaze that clings to every curve, and the irresistible aroma that fills the kitchen. My Hoi Sin Glazed Pork Ribsare all about capturing that perfect balance of sweet, savoury, and sticky, just like the ribs you’d find at your favourite Chinese restaurant.
This dish takes its inspiration from the slow-simmered, richly glazed ribs often served in Cantonese-style cooking. The process begins with gently simmering the ribs in a fragrant broth of ginger, onion, and spring onions — this not only tenderises the meat but infuses it with subtle depth. Then comes the magic: tossing them in a glossy, umami-packed sauce made from Hoi Sin, soy, and a touch of sugar to create that signature sticky coating that glistens beautifully once it hits the wok.
What I love about this recipe is that it feels indulgent but doesn’t demand too much effort. It’s the kind of dish that makes people stop talking for a moment when they take their first bite — the flavour hits, the glaze sticks to your fingers, and suddenly, you’re smiling.
Serve these ribs with steamed jasmine rice, a crisp salad, or even as part of a sharing feast with friends. However you enjoy them, one thing’s for sure — you’ll be licking the sauce off your fingers and wishing you’d made double.
Hoi Sin Glazed Ribs
Ingredients
- 450 g Pork Ribs
- 1 tsp Salt
- 1/2 Onion
- 3 Slices Ginger
- 3 tbsp Water
- 3 Spring Onions cut in half
Sauce Ingredients
- 1 Onion
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Dark Soy Sauce
- 3 tbsp His Sin Sauce
- 1 tbsp Sugar
- 3 tbsp Water
- 3 tbsp Oil Vegetable, Rice Bran, Ground Nut
Instructions
- Place your ribs into a large saucepan and cover with cold water, place over a medium to high heat, as the water begins to boil you can start to skim off any impurities that float to the top of the boiling water. Once most of the impurities have been removed you can now add your salt, onion, sliced ginger and spring onions. Turn down to simmer and place a lid onto your ribs and cook for a further 35 minutes. Drain your ribs and place to one side to cool. Once cooled, heat a non-stick wok over a medium to high heat along with your oil, fry ribs until golden brown, turning often. Once ribs are golden brown all over add your onion and once translucent add the remainder of your ingredients and carefully mix well. After 2 to 3 minutes transfer to your serving plate and enjoy.
Recipe is from my Chinese Made Easy Cook Book
