Get ready for fall-off-the-bone tender spare ribs coated in a garlicky, cumin-spiced glaze with a perfect balance of sweet, savory, and spicy flavors. These ribs are quick to make yet packed with restaurant-quality taste—ideal for weeknight dinners or weekend feasts!

Why You’ll Love This Recipe

Bold flavors – Garlic, cumin, and chili powder create a smoky, aromatic crust.
Tender & juicy – Simmered until the meat melts off the bone.
One-pan wonder – No oven needed, ready in under an hour!
Customizable heat – Adjust chili levels to your preference.

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Ingredients

(Serves 4)

For the Ribs:

• 2 lbs (900g) pork spare ribs, cut into 1–2-inch pieces
• 2 tbsp cooking oil (vegetable or peanut)

Aromatics & Spices:

• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp chili powder (adjust to taste)
• 2 tsp ground cumin
• 1 tsp black pepper
• ½ tsp salt

Sauce:

• ¼ cup light soy sauce
• ¼ cup oyster sauce
• 2 tbsp sugar (or honey)
• 2 tbsp rice vinegar

Garnish:

• 2 green onions, chopped
• Red chili peppers, sliced (optional)

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Step-by-Step Instructions

1. Marinate the Ribs

In a large bowl, combine ribs with garlic, ginger, chili powder, cumin, black pepper, salt, soy sauce, oyster sauce, sugar, and rice vinegar. Mix well and let sit for 15–30 minutes (or overnight for deeper flavor).

2. Sear the Ribs

• Heat oil in a large skillet/wok over medium-high heat.
• Add ribs (reserve marinade) and sear until browned on all sides (~5 mins).

3. Cook with Aromatics

• Add onion and cook until softened (~5 mins).
• Pour in the reserved marinade, reduce heat to medium-low, cover, and simmer for 30–40 mins until ribs are tender.

4. Thicken the Sauce

• Uncover, increase heat to high, and cook for 3–5 mins until the sauce thickens and glazes the ribs.

5. Garnish & Serve

• Sprinkle with green onions and chili peppers (if using).
• Serve hot with steamed rice or noodles!

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Pro Tips for the Best Ribs

For extra depth, add 1 tsp five-spice powder to the marinade.
Low & slow = tender ribs! Don’t rush the simmering step.
No oyster sauce? Substitute with hoisin or extra soy sauce + 1 tsp sugar.

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Serving Suggestions

Pair with:

• Jasmine rice or fried rice
• Pickled vegetables for a tangy contrast
• Cold beer or iced tea to balance the spice

Make it a feast: Serve alongside Asian Cucumber Salad or Stir-Fried Bok Choy.

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FAQ (For SEO & Reader Engagement)

Q: Can I use baby back ribs instead?
A: Yes! Adjust cooking time (may cook faster).

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for 3–4 days. Reheat in a pan with a splash of water.

Q: Can I make it less spicy?
A: Reduce chili powder or omit fresh chilies.

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This Garlic Cumin Spare Ribs recipe is a guaranteed crowd-pleaser—sticky, savory, and packed with umami! Will you try it for dinner tonight?

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