Margarita's International Recipes


Spare Ribs with Orange

This was my first experience cooking Chinese food, and it was pretty successful. The spare ribs had a nice flavor, not too sweet, but they were quite chewy - I imagine because of the quick cooking method. I can't claim to understand why the cooking method is so complicated, perhaps someday I'll be able to discuss this with a good chef, but I followed it closely. I'd recommend you do the same. You may want to decrease the salt, however, I thought the ribs were a bit too salty as they were.

My one gripe with this recipe is how much peanut oil it uses: 2 cups! Peanut oil is quite expensive in the US, and I'm not sure I'll get to reuse it.

Note that this dish will serve 2 people at most as an only dish.

Spare Ribs with Orange


  • 1 lb pork spareribs
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 2 tsp. fresh ginger juice *
  • 5 tsp. cornstarch
  • sesame oil
  • 2 cups peanut oil
  • 1 Tbsp. Cointreau
  • 1/4 cup orange juice


    Cut the spareribs into 2" strips and put them in a bowl. Add the salt, sugar, ginger juice, 3 tsp. (1 Tbsp.) cornstarch and a few drops of sesame oil. Mix well and marinade in the fridge for at least 1 hour.

    Heat the peanut oil on medium high in a wok. Drop the spareribs and cook for 1 minute. Remove from the heat, but let rest in the oil for 3 minutes. Remove the spare ribs with a slotted spoon from the oil.

    Heat the oil again and return the ribs for 1 more minute. Remove the ribs and drain away all but 1 tablespoon of the oil.

    Mix the Cointreau with the orange juice and 2 tsp. cornstarch. Heat the oil remaining in the wok and add the orange juice mixture. Bring to a boil, and then return the spareribs to the wok. Cook for 10 seconds, stirring and making sure the ribs are coated in all sides. Serve.

    * You can make ginger juice by peeling and chopping 1 oz of fresh ginger and putting it in a garlic press

    Adapted from Mark, Willy Chinese Cookery Masterclass

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