Project Description

There are two types of spare ribs – the long, bony type from the ribs, often called American spare ribs. These have a lower flesh to bone ratio and are leaner than the others. Allow 5 per person. Chinese of belly pork ribs, sometimes known and Pork Rashers are from the belly, are higher in fat and have more meat and much less bone. Allow 200g – 250g per person of these. If these are very fatty, cover with water, bring to the boil and simmer for half an hour or so to remove some of the fat.

Both types are ideal for marinating, baking and barbecuing.

Asian-style marinade
2kg American–style pork spare ribs or
1kg Chinese belly pork ribs
Steamed rice, to serve
2 green onions, sliced on an angle, for garnish
red chilli, for garnish
coriander sprigs, for garnish

Marinade
80mls (1/3 cup) kecap manis
1/3 cup honey or brown sugar
1 teaspoon five spice powder
2 tablespoons Chinese black or brown vinegar
2 (or more) small fresh red chilli, chopped
1 tablespoon sherry or Shaoxing wine
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
Extra soy sauce, optional

  1. Combine marinade ingredients in a flat non–reactive tray. If it is too thick, thin with some soy sauce. Place spare–ribs in and cover to coat with marinade. Marinate for one hour to overnight.
  2. Pre–heat oven to 200°C (180°C fan forced). Place ribs and marinade in baking try in oven and cook for 1 hour or until golden, turning at least once. Alternatively, barbecue until tender.

Spanish Flavoured marinade
2kg American–style pork spare ribs or
1kg Chinese belly pork ribs
Saffron rice, to serve
Thinly sliced red capsicum, to garnish

Marinade
2/3 cup marmalade
1/3 cup orange juice,
2 tablespoons (40mls) sherry vinegar
1 tablespoon (20mls) sherry
4 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon chilli powder (optional)
1 tablespoon brown sugar

Proceed as above.