Sticky sesame ginger ribs

These sticky sesame ginger ribs make great finger food for summer entertaining

  • 30 mins cooking
  • Serves 6
  • Print


Sticky sesame ginger ribs
  • 5 ribs per person, depending on size
  • 3 cup water
  • 397 gram jar char siu sauce (chinese barbecue sauce)
  • 1/4 cup sweet chilli sauce
  • 2 tablespoon fresh ginger, grated
  • 2 clove garlic, sliced
  • 1 tablespoon sesame seeds
  • 1 teaspoon chinese five spice
  • 1/4 cup soy sauce
  • zest of 1 orange
  • 1/4 cup fresh orange juice
  • 2 spring onions, for garnish


Sticky sesame ginger ribs
  • 1
    Preheat the oven to 165ºC. Arrange the ribs in a deep roasting tray. Combine water and half the jar of char siu sauce. Pour over the ribs and cover with foil. Cook for 1½ hours, checking once to turn the ribs.
  • 2
    Combine remaining char siu sauce, sweet chilli, ginger, garlic, sesame seeds, five spice, soy sauce and orange zest and juice.
  • 3
    Increase oven temperature to 185ºC. Drain ribs, reserving half a cup of liquid, and arrange in a single layer on lined shallow roasting trays.
  • 4
    Whisk the ribs’ stock into the sauce mixture and brush generously over each rib. Cook for 20-30 minutes, adding extra sauce once or twice until glazed and sticky.
  • 5
    Garnish with spring onions before serving.

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