Roast Pork Ribs

Roast Pork Ribs

Mr. Tam Yui Kai was one of the four master chefs in Singapore in the sixties. These four chefs were reputed to have created the popular Lunar New Year dish of Yu Sheng 鱼生 (symbol of prosperity and good health) way back in 1964. My father knew Mr Tham well, from business connections, and we used to visit Lai Wah restaurant regularly. I have fond memory of the delicious meals we had there.

Roast pork ribs is one of our favourites and this recipe is an adaptation from the one in Mr. Tam’s cookbook. The aroma of the roasting pork ribs will whet your appetite.


  • 600 gm pork ribs (chop into 2 inch lengths)
  • 3/4 teaspoon salt
  • 1/2 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon light soya sauce
  • 1/2 tablespoon dark soya sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • dash white pepper powder
  • 1/2 teaspoon five spice powder
  • 2 tablespoon fresh water
  • 1 tablespoon cornflour


1. Put all the ingredients in a container and marinade the pork ribs for at least 2 hours.  You could leave it covered in the fridge overnight.

2. Pre-heat the oven to 180C (grill).

3. Place the pork rib on a wire rack in a pan.  Brush the ribs with a bit of oil.   Add an inch of water to the bottom of the tray to catch the dripping.

4. Roast the pork ribs in the oven for 15 mins.  Turn over and roast the ribs for a further 15 mins.  Add more water if the tray is getting dry. If the ribs are getting burnt, lower the temperature and ensure roasting occurs over the full 30 mins.




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