Chili Sauce Pork Ribs

Ingredients

• 2 lbs Pork ribs (bone‑in) (Cut into 2‑inch chunks)
• 4 cloves Garlic cloves (Crushed, peeled and minced)
• 2 stalks Spring onion (green onion) (Finely minced; reserve some for garnish)
• 2 tbsp Chili paste (Chinese chili bean paste or sambal oelek)
• 3 tbsp Hoisin sauce
• 1/2 cup Millennium sauce (pre‑made) (Homemade sauce that can be frozen ahead)
• 1 tbsp Cornstarch (Mixed with a little water to slurry)
• 2 tbsp Cooking oil (Neutral oil for frying (e.g., canola or vegetable))
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the ribs

   Place the pork ribs on a cutting board and cut them into roughly 2‑inch chunks. Lightly season with salt and pepper.

   Time: PT5M

2. Prep aromatics

   Peel and crush the garlic cloves, then mince them. Finely mince the spring onion, reserving a small portion for garnish.

   Time: PT5M

3. Make the simmering sauce

   In a mixing bowl combine the Millennium sauce, minced garlic, chili paste, hoisin sauce and cornstarch (pre‑mixed with a splash of water). Stir until smooth.

   Time: PT5M

4. Sear the ribs

   Heat the cooking oil in a saucepan over high heat (about 180°C). Add the rib pieces in a single layer and fry, turning occasionally, until browned all over, about 12 minutes.

   Time: PT12M

   Temperature: 180°C

5. Simmer low and slow

   Return all browned ribs to the saucepan, pour the prepared sauce over them, cover with a lid and reduce heat to a very low simmer. Cook for 1 hour, stirring gently three times (once every 20 minutes).

   Time: PT1H

6. Preheat the oven

   While the ribs are simmering, preheat the oven to 180°C.

   Time: PT10M

   Temperature: 180°C

7. Bake for glaze

   Transfer the simmered ribs to an oven‑proof baking dish. Bake for 20 minutes, then turn the pieces over, brush a little of the cooking sauce over them, and continue baking for another 10 minutes.

   Time: PT30M

   Temperature: 180°C

8. Finish and serve

   Remove the ribs from the oven, sprinkle the reserved minced spring onion on top, and serve immediately with jasmine rice and vegetable pickles.

   Time: PT2M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

15 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork ribs (bone‑in): Pork shoulder, Pork belly
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Spring onion (green onion): Chives
• Instead of Chili paste: Sriracha (1 tbsp)
• Instead of Hoisin sauce: Barbecue sauce (1.5 tbsp)
• Instead of Millennium sauce (pre‑made): Store‑bought sweet soy sauce (1/2 cup)
• Instead of Cornstarch: All‑purpose flour (1.5 tbsp)
• Instead of Cooking oil: Peanut oil

Equipment Needed

• Cutting board
• Chef's knife
• Saucepan (medium)
• Mixing bowl
• Whisk or spoon
• Baking dish (oven‑proof)
• Oven
• Tongs
• Measuring spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Sear the ribs until browned (Step 4)
• Simmer low and slow for 1 hour (Step 5)
• Bake to finish the glaze (Step 7)

Chef Tips from the Video

• After searing, deglaze the pan with a tablespoon of water before adding the sauce to capture all browned bits.
• For extra depth, add a splash of Shaoxing wine to the simmering sauce.
• Use a meat thermometer to confirm the ribs have reached 71°C before serving.

Troubleshooting

Storage

Refrigerator: Store leftover ribs in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently on low heat.

Room temperature: Do not store at room temperature; discard if left out over 2 hours.

Make-Ahead Tips

• Prepare the Millennium sauce a day ahead and freeze it in portioned bags.
• The ribs can be seared and simmered a day before; reheat in the oven for 10‑15 minutes before serving.