Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.

Ingredients Nutrition


  1. Blanch ribs in boiling water for two minutes.
  2. Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl.
  3. Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved.
  4. Cook for 20 minutes over a low heat with the hood of the BBQ closed.
  5. Add the sherry and season with pepper, stir to mix and turn over the ribs.
  6. Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times.
  7. Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned.
  8. Blend chicken stock and cornflour together.
  9. While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened.
  10. Serve over boiled rice with sauce poured over top of ribs.
Most Helpful

Very tasty! We thought they could have been more tender. I did the boring thing & cooked them in the oven - 325F for the 1st 40 minutes & 350F for the 2nd. My only grill is a small Weber that uses charcoal. I was really worried about time/being ready before dd had to leave for ballet so I did parboil even though I generally am against the idea. (I generally just bake low & slow until they nearly melt). The sauce was splendifferous! I wonder if it would have been a touch better had I not covered the pan (it may have reduced more?) This multiplies really well! I had a 9.5 lb pack of ribs from Costco (warehouse). There isn't a lot left! Made for Aussie Swap #81 10/2013.

Elmotoo October 15, 2013

I have a real problem with this recipe... I didn't double. Really amazing. I guess I'm boring because I did the precook in the oven (didn't want to deplete my propane) and then finished on the grill. I added about one tablespoon of siracha for some zip and highly recommend. I also subbed white wine for the water. Aamazing recipe.

Vicki in CT May 31, 2010

I made this recipe last weekend for Aussie / Kiwi Swap 33. For the length of time it takes to be ready to serve, I can't say that the wait was worth while. I found it a bit tasteless, though the meat was very tender and did literally fall of the bone. My daughter though, loved it and thought it was delicious.

Kiwi Kathy October 15, 2009