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Ribs and roast that you’ll be dying to rip apart with your teeth.


(Sweet & Sticky Roast)

600g pork butt

2 cubes fermented red beancurd, mashed
2 tbsp honey
1 tbsp oyster sauce
1 tbsp Shaoxing rice wine
1 tbsp finely minced garlic
1 tbsp light soy sauce
1 tsp dark soy sauce
4-5 tbsp sugar
1/4 tsp Chinese five-spice powder
1/4 tsp pepper

Honey sauce
2 tbsp honey
2 tbsp water, stir well

For the marinade

Combine the ingredients in a small mixing bowl and mix well.

Cut pork butt into 3 batons. With a fork, prick the meat all over. Place the meat pieces into a zip-lock bag and add the marinade. Lock the bag and turn it over several times to coat the meat evenly with the marinade.

Keep the zip-lock bag in the fridge for 5 to 6 hours, or overnight.

To roast

Preheat oven at 200°C. Place the marinated pork on a rack. Brush the pork with the marinade. Grill for 25 minutes, then remove the tray from the oven and brush again with the marinade on both sides. Continue to grill for another 20 minutes.

Remove the tray from the oven and brush meat with the honey sauce. Continue to grill for 10 minutes, until edges are slightly charred.

Roast spare ribs

Roast spare ribs


600g spare ribs
20g ginger, smashed

4 shallots
4 cloves garlic
10 stalks coriander leaves
2 tbsp Worcestershire sauce
1 tbsp Chinese rose wine (mei kwai chao)
1 tbsp light soy sauce
1 tsp salt
3-4 tbsp caster sugar

2 tbsp honey
2-3 tbsp corn oil or olive oil
1 tsp dark soy sauce

Bring a pot of water to boil. Add ginger and blanch spare ribs in the boiling water for 15 minutes. Remove the ribs.

For the marinade

Blend the shallots, garlic and coriander into a paste and combine with the rest of the marinade ingredients. Stir to mix well.

To marinate

Place spare ribs in a zip-lock bag. Pour in marinade. Zip up the bag and shake to coat the meat well in the marinade. Place the bag in the fridge for at least 7 to 8 hours, or preferably, overnight.

Remove ribs from the fridge and set aside at room temperature for about 30 minutes.

In a small bowl, combine the glaze ingredients. Mix well and coat the marinated ribs with it.

To roast

Preheat oven at 180°C. Arrange spare ribs on a rack. Roast for 20 minutes.

Meanwhile, combine the leftover marinade and glaze; set aside.

After 20 minutes, turn the spare ribs over and brush with the marinade mixture. Continue to roast at 180°C for about 15 minutes.

Dial up the oven temperature to 220°C and brush the spare ribs, bone side up, with the marinade mixture. Roast for 10 to 15 minutes.

Fragrant braised pork ribs

Fragrant braised pork ribs


600g pork ribs, cut into 7cm lengths
3cm cinnamon stick
10g ginger, smashed
1 stalk spring onion
2 cardamom pods
700ml water

1 tbsp light soy sauce
1 tsp sodium bicarbonate
2 tbsp water
1/2 cup cornflour

10 tbsp tomato ketchup
3 tbsp Maggi seasoning
1 1/2 tbsp Marmite yeast extract
1 tbsp maltose
1 tbsp light soy sauce
80g rock sugar or to taste

In a pot or wok, combine cinnamon, ginger, spring onion, cardamon and water. Bring to boil. Add ribs. Cook for 10 minutes. Remove the ribs; reserve the broth for later use.

Season the ribs and set aside for several hours, or preferably overnight, in the refrigerator.

To brown

Heat enough oil for deep-frying in a wok. Coat the ribs with cornflour. Deep-fry in hot oil for 3 to 4 minutes, until golden brown. Remove and set aside.

To finish cooking

Leave 1 tablespoon hot oil in the wok. Add in the sauce ingredients and 250ml of the reserved broth. Bring mixture to a boil. Add the browned ribs. Cook over medium-low heat until meat is tender and gravy is reduced. Dish out and serve immediately.