Honey Garlic BBQ Pork Ribs
Honey Garlic BBQ Pork Ribs are succulent pork spare ribs glazed in a sticky marinade of honey, garlic, fermented bean curd, peanut butter and oyster sauce. The Thermomix blends the marinade into a silky paste and cooks the ribs until tender, delivering Chinese-style barbecue flavour with minimal effort for a weekend family feast.
About this recipe
Honey Garlic BBQ Pork Ribs with the Thermomix TM7 bring authentic Chinese barbecue flavours straight to your home kitchen, making this recipe a standout choice for a weekend family dinner. The secret lies in the marinade: fermented bean curd, known as nam yee, gives the ribs their signature depth, while honey, peanut butter, oyster sauce and light soy sauce create a glossy, caramelised glaze that clings to every rib. Preparing sticky ribs traditionally requires constant stirring and careful watching, but this all-in-one kitchen machine blends the aromatic garlic and seasonings into a velvety marinade in seconds, then steams the pork spare ribs until the meat is so tender it nearly falls off the bone. Chinese essence wine rounds out the flavour with a fragrant note you would expect from a barbecue restaurant. Whether you are planning a casual Friday night feast or a gathering with friends, these honey garlic ribs deliver impressive results with remarkably little hands-on work, and the TM7 handles the tricky parts for you.
Preparation tips
- Score the membrane on the underside of the pork spare ribs before marinating so the nam yee and honey glaze penetrates deeper into the meat, giving every bite that signature sweet-savoury barbecue flavour.
- Reserve a few spoonfuls of the peanut butter and oyster sauce marinade before adding the ribs, then brush it on during the final grilling or basting stage for a thicker, glossier glaze that caramelises beautifully.
- If fermented bean curd is hard to find, substitute miso paste with a pinch of five-spice; keep the ribs kid-friendly by replacing the Chinese essence wine with chicken stock for a milder, family-pleasing result.
Recipe variations
- For a spicier festive version, add chilli bean paste and a dash of hoisin to the honey and garlic marinade, then finish the ribs under a hot grill with a sprinkling of toasted sesame seeds for a glossy Chinese New Year centerpiece.
- For a lighter weeknight variation, use boneless pork shoulder steaks instead of spare ribs, reduce the honey slightly, and serve the glazed meat sliced over steamed jasmine rice with spring onions for a quick dinner.
Thermomix TM7 Benefits
- Fine chopping - The Thermomix minces the garlic cloves into an aromatic paste in seconds, releasing intense flavour into the rib marinade. [Chopping]
- Silky blending - The TM7 blends peanut butter, oyster sauce and nam yee into a uniform glaze without any lumps remaining. [Mixing]
- Gentle steaming - The Varoma of the Thermomix steams the pork spare ribs until the meat is fall-off-the-bone tender. [Steaming]
- Weighing accuracy - The built-in scale of the TM7 weighs the honey and soy sauce directly in the bowl for a balanced marinade. [Weighing]
- Precise heating - The Thermomix warms the honey glaze at controlled temperature so the sugars caramelise without burning. [Heating]
Ingredients
- pork spare ribs
- honey
- garlic cloves
- red fermented bean curd (nam yee)
- peanut butter
- oyster sauce
- light soy sauce
- Chinese rose essence wine