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Pork Spare Ribs

Prep Time:

Cook Time:


4 Serves


8 Mick's Meat Barn pork spare ribs
125ml (1/2 cup) honey
80ml (1/3 cup) tomato sauce
60ml (1/4 cup) soy sauce
2 tbsp hoisin sauce
3 garlic cloves, crushed
2 tsp finely grated fresh ginger
1 tbsp olive oil
1 tsp chilli powder
Vegetable oil, to grease
Steamed jasmine rice, to serve
Mixed salad leaves, to serve


Step 1 - Combine the honey, tomato sauce, soy sauce, hoisin sauce, garlic, ginger, oil and chilli powder in a small bowl.

Step 2 - Place ribs in a large shallow glass or ceramic dish and pour over the honey mixture. Turn the ribs to evenly coat. Cover with plastic wrap and place in fridge, turning occasionally, for 6 hours or overnight to develop the flavours.

Step 3 - Preheat oven to 210°C. Line a baking dish with foil and pour enough water over the base to cover (this helps prevent excess marinade from smoking). Brush a wire rack with oil to lightly grease and place in the baking dish over the water. Remove the ribs from the marinade and arrange, in a single layer, on the wire rack. Reserve marinade.

Step 4 - Place the reserved marinade in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 1-2 minutes or until sauce thickens slightly.

Step 5 - Meanwhile, bake the ribs in preheated oven, turning and basting occasionally with the marinade, for 40-50 minutes or until ribs are golden brown and sticky. Remove the ribs from oven.

Step 6 - Divide the rice among serving plates. Top with spicy pork spare ribs and serve immediately with mixed salad leaves. Enjoy!

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