Serves 4
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Though simple, these tender pork spare ribs are drizzled (or dipped!) in robust chilli plum sauce, making for the perfect dish to go with a warm bowl of rice. Just make sure you make more to ensure they’re enough to go around the dinner table.


  • 8 boneless pork spare ribs
  • 2 tbsps plum sauce
  • ¼ cup (70 g) tomato sauce
  • ¼ cup (60 ml) dry sherry
  • 2 tbsps honey
  • 2 small red chillies, chopped finely
  • 2 clove garlic, chopped finely
  • 1 tbsp finely grated ginger
  • ½ tsp five-spice powder
Preheat oven to 160 C (140 C fan-forced). Remove rind and excess fat from spare ribs; cut into three pieces.

Combine all remaining ingredients in a large baking paper-lined ovenproof dish. Add pork and mix well to coat evenly in the plum sauce mixture.


Bake for about 1½ – 2 hrs, turning the pork occasionally, or until very tender and golden brown.

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