Slow Roasted St Louis Spare Ribs

This recipe is not only incredibly easy to make but the falling-off-the-bone, marinade filled goodness of the pork ribs will have your guests raving for days!


  • St Louis Pork Spare Ribs (approx 1.6kg)
  • 3 Tbsp Chinese Five-Spice or any other herb or rub combination you like
  • Olive oil
  • Salt & Pepper


  • Half a jar of Hoisin Sauce
  • A good glug of sweet chilli sauce (to your taste)
  • Light soy sauce to thin down slightly and make sauce more savoury (to your taste)
  • 1 tsp Chinese Five-Spice (optional)


  1. Preheat oven to 160C
  2. Generously rub ribs with Chinese Five-Spice or the rub of your choice
  3. Drizzle with olive oil and a good grind of salt and pepper
  4. Line a roasting dish with 2-3 layers of foil (this will save your cleaning job later!) and place prepared ribs on tray then cover with 2-3 layers of foil and secure edges to contain flavours and moisture
  5. Bake in oven for 3-4hrs - the longer the ribs cook the more the meat will fall off the bone
  6. Remove from oven for the last 10mins of cooking time, remove foil cover and pour juices from pan into marinade
  7. Turn oven up to 200C, baste ribs with marinade and return to oven.
  8. Keep basting regularly - every minute - to build up a really good layer of dark, sticky glaze.

Serve with remaining marinade in a bowl to drizzle or dunk ribs.

To make marinade

  1. Combine all ingredients in a small pot
  2. Pour in remaining juices from ribs roasting dish
  3. Bring to a light simmer to combine well before basting ribs

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