Chinese Style Spare Ribs

Easy to prepare - but be sure to allow for the marinating time of at least 3 hours.

This recipe uses a Duromatic Pressure Cooker Frying Pan but it can be made in a conventional pan, just allow over an hour for cooking.

Serves: 4


  • 1.2kg spare ribs, not too fatty 
  • 2tbsp clarified butter


  • 150ml salty soya sauce 
  • 3tbsp honey
  • 1tbsp white vinegar
  • 1tbsp paprika, sweet


  • Mix all the marinade ingredients together in a bowl. Then put the spare ribs and marinade into a resealable freezer bag.
  • Mix well and leave in the refrigerator for at least 3 hours.
  • Scrape the marinade off the meat and pat dry with a kitchen towel.
  • Heat the clarified butter in the DUROMATIC® frying pan. Sear the spare ribs until golden brown. Then place on a plate.
  • Rinse the DUROMATIC® frying pan with water and rub dry with a kitchen towel.
  • Put the meat back into the frying pan together with the remaining marinade.
  • Close the lid. Cook under pressure on setting 2 for 30 minutes.
  • Then press lightly on the pressure indicator stem until no more steam escapes.
  • The meat should easily come off the bone, if not, cook for a few more minutes. 


  • Arrange the spare ribs on a serving dish and keep warm.
  • Heat up the remaining sauce and reduce the sauce to a syrup. Rub the syrup in to the meat.

HINT: If the meat is prepared with salty soya sauce, there is practically no need to add any salt.