Chilli Plum Pork Ribs

Chilli Plum Pork Ribs

By Atika Lim  , , ,

May 17, 2016

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These scrumptious chilli plum pork ribs are literally falling off the bone and are perfect for your next barbeque.

  • Prep: 20 mins
  • Cook: 1 hr 50 mins
  • Yields: 4-6 Servings


1 cup plum jam

½ cup light soy sauce

¼ cup hot chilli sauce

¼ cup rice wine vinegar or white vinegar

15 g fresh ginger, peeled, cut into long thin strips of 3 cm pieces

3 cloves garlic, chopped finely

2 tsps cracked black pepper

4 x 500 g American-style pork ribs


1Combine the jam, sauces, vinegar, ginger, garlic and pepper in a bowl. Divide the mixture into two large re-sealable bags. Place two racks of ribs into each bag. Seal the bags, removing as much air as possible. Refrigerate for at least 1 hour, or even better, overnight.

2Preheat oven to 160 C.

3Remove the ribs from the bags, reserving the marinade. Place the ribs in a single layer in a large baking dish and cover tightly with foil. Bake for 1½ hours.

4Meanwhile, place the reserved marinade in a small saucepan over medium-high heat; bring to the boil. Boil, uncovered, for about 5 mins, or until the sauce is slightly thickened. Make sure it does not boil over.

5Remove the foil from the baking dish. Increase the oven temperature to 180 C (or 160 C fan-forced). Spoon the reduced marinade generously over the ribs. Cook for a further 15 mins, basting with marinade every few minutes for a lovely thick, sticky glaze.

6Serve the ribs with steamed rice and Asian greens.

Photo: Bauer/John Paul Urizar

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