Some dishes aren’t just food — they’re memories you can taste.
For me, Capital Spare Ribs will always be one of those dishes.
These sticky, glossy, sweet-savoury ribs were a true classic in my dad’s restaurant back in the 80s. I can still picture the trays coming out from the kitchen — steam rising, that unmistakable aroma drifting across the dining room, and customers perking up the moment they caught a whiff. It didn’t matter how busy Dad was… as soon as Capital Ribs were ordered, the whole place seemed to glow with anticipation.
As a kid, I’d watch from the side as Dad worked the wok with total confidence — the “twice-fried” ribs crisping up beautifully, then tossed in that deep red sauce until every edge glistened. Finger food at its very best. It was impossible not to sneak the odd piece when no one was looking. That sauce… sweet from the ketchup, tangy from the brown and Worcestershire sauces, and perfectly balanced with Chinese seasonings — it was uniquely Chinese-British, the kind of fusion born from creativity, practicality and pure flavour.
These ribs weren’t fancy. They didn’t need to be.
They were comfort, nostalgia, and joy in every bite.
It’s a recipe that perfectly reflects that era of Chinese restaurants in the UK — dishes adapted to local tastes, yet rooted in traditional techniques. A time when everything was cooked from scratch, flavours were bold, and the dining rooms were filled with laughter, clattering crockery, and the hum of a family business in full swing.
So when I cook Capital Spare Ribs today, it’s more than just making a dish — it’s revisiting the warmth of those memories. The smell of the sauce bubbling. The sizzle of the second fry. The satisfaction of seeing people enjoy something that meant so much to us growing up.
This recipe is a small piece of that history, served hot, sticky and unapologetically messy.
Just the way we remember it.
To watch the full video CLICK HERE
Capital Spare Ribs
Ingredients
Marinade
- 350 g Pork Ribs
- 2 Eggs Whisked
- 1 tbsp Five Spice Powder
- 1 tsp Chilli Powder optional
- 2 tbsp Corn Flour
Sauce Ingredients
- 1 tbsp Oyster Sauce
- 2 tbsp Tomato Ketchup
- 3 tbsp Brown Sauce US: A1 Sauce
- 1 tbsp Worcestershire Sauce
- 2 tbsp Sugar
- 1/4 cup Stock Chicken or Beef
- Pinch White Pepper
- Oil for frying
Instructions
- Wash the ribs in cold water, drain and then pat dry with kitchen paper or a clean tea towel.
- Place the ribs in a bowl along with the whisked egg, five spice powder, chilli powder and corn flour. Massage the ingredients into the meat and allow to marinate for at least 2 hours, ideally overnight.
- Add all of the sauce ingredients to a saucepan and slowly bring to a boil, then reduce the heat and simmer for 3 minutes or until thickened. Remove from the heat and set to one side.
- First Fry: Heat the oil in a saucepan or wok to around 160-170c and cook the marinated ribs in batches until cooked through, this should take around 5-6 minutes per batch. Transfer to a wire rack or kitchen paper and allow to drain thoroughly.
- Second Fry: Heat the oil to 200c and re-fry the ribs until golden brown and crispy. Transfer to a wire rack or kitchen paper and drain again.
- Finally, re-heat the sauce and once reheated, toss in the ribs and coat fully. Transfer to your serving plate and tuck in.
Recipe is from my Chinese Takeaway Cook Book
