4-6 Servings
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These scrumptious chilli plum pork ribs are literally falling off the bone and are perfect for your next barbeque.


  • 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

Combine 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.


Preheat oven to 160 C.


Remove 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.


Meanwhile, 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.


Remove 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.


Serve the ribs with steamed rice and Asian greens.

Photo: Bauer/John Paul Urizar

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