Serves 6


2 tsp sesame oil
1 tsp finely chopped fresh ginger
3 cloves garlic, crushed
2 tbsp soy sauce
2 tbsp Chinese rice wine
½ tsp five spice powder
2 tbsp honey
1 tsp sambal oelek
½ tsp salt
1.5kg pork spare ribs, cut into individual ribs (ask your butcher to do this), trimmed of excess fat
1 tbsp chopped garlic chives
2 lemons, cut into wedges


  • In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well. 
  • Add the pork spare ribs and stir until the ribs are totally coated in the marinade. Cover and refrigerate overnight or for at least 4 hours so they absorb the flavour of the marinade. 
  • Preheat the oven to moderate 180°C. Place the ribs and marinade into an oiled baking dish and cook for 50 minutes, turning and basting with pan juices every 15 minutes. If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking. 
  • Scatter the garlic chives over the spare ribs and serve with wedges of lemon and steamed rice. 

Nutrition per serve:
Protein 35g
Fat 75g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 250mg
3630 kj (865 cal)