If you’ve ever ordered from your local Chinese takeaway, chances are you’ve seen the mysterious numbers printed next to each dish. For many of us, those numbers are as familiar as the names themselves. Some customers don’t even bother saying the dishes anymore—they’ll just rattle off their favourites like a well-rehearsed lottery ticket: “I’ll have a 17, a 22, an A49a, and two 74s, please.”
It’s a funny little quirk of British-Chinese food culture, but it also shows just how ingrained these dishes have become in our lives. Families know their “usuals” by number, friends debate whether to add a new dish to the order by the digits alone, and regulars can sometimes order an entire meal without mentioning a single word of food.
Among those numbers, you’ll nearly always find ribs. Whether it’s salt and pepper ribs, spare ribs in Peking sauce, or my personal favourite—Sweet Chinese BBQ Ribs—they’re one of those dishes that just never goes out of fashion. Sticky, juicy, aromatic, and so tender the meat practically falls off the bone, these ribs are a crowd-pleaser every single time.
This recipe is inspired by those takeaway classics but with a touch more love and attention. Instead of a quick fry in sauce, the ribs are simmered until tender, roasted for that charred edge, and then brushed with a sweet, glossy glaze that makes them utterly irresistible.
So, next time you’re thinking about your favourite “numbers” from the menu, why not bring No. 05 into your own kitchen? These ribs are every bit as satisfying as the takeaway version—maybe even better—and you won’t even need to remember your order!
Sweet Chinese BBQ Ribs
Ingredients
- 1 kg Pork Ribs cut into 8cm long pieces
- 1/2 cup Light Soy Sauce
- 1/2 cup Hoi Sin Sauce
- 1/4 cup Sugar
- 1/4 cup Rice Wine
- 1 ltr Chicken Stock
- 3 tbsp Honey
- 2 tbsp Five Spice Powder
- 2 tbsp Oil Rice Bran or Ground Nut
- 2 tbsp Corn Flour
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 2 Spring Onions cut in half
- 2 tsp Salt
Instructions
- MethodIn a large saucepan with a lid, place the ribs and all of the ingredients except the stock, honey, corn flour slurry, and oil. Massage everything well into the meat.Add enough chicken stock to nearly submerge the ribs. Bring to the boil, then reduce to a simmer. Cover and cook on low for 30 minutes, adding extra stock if needed.Remove the ribs and place them on a wire rack to drain. Strain the sauce through a sieve into a clean saucepan and bring back to the boil. Slowly stir in the corn flour slurry until the sauce thickens to your liking. Turn off the heat and set aside.Place the ribs on a baking tray, brush lightly with oil, and roast in a hot oven (200°C) for 10 minutes, watching carefully so they don’t burn.Brush with the thickened BBQ sauce (or a drizzle of runny honey for extra gloss) and return to the oven for another 5 minutes.Serve on a large plate with the remaining BBQ sauce alongside.