When making bacon, I buy a Otway Ranges free-range pork belly. I comes with the ribs attached. If you were making bacon and air-drying it, the ribs protect the underlying meat.
But we have the modern-day convenience of putting our bacon in the fridge or freezer, hence the ribs are spare – so to speak.
So, here’s a delicious finger-licking, lip-smacking way to cook your ribs and get an extra meal out of your piece of pig. I got the original recipe from the Family Circle Chinese & Asian cook book, but have omitted Sambal Oelek and used home grown chili’s instead. My husband will vouch that these are the best spare-ribs he has ever had. The meat falls off the bone and melts in your mouth. It doesn’t get much better than that.
- I make the recipe for the ribs that I get off one side of the pork belly. Approx 700g pork spare ribs
- 1 tablespoon peanut oil
- 4 cloves chopped garlic
- 1 -2 fresh chilli’s chopped
- 2 cups water
- 2 teaspoons hoisin sauce
- 3 teaspoons castor sugar
- 1 tablespoon dark soy sauce
- 1/4 cup dry sherry
What you will need
What to do
- Place the pork into a pan of boiling water and boil for 5 mins
- Discard the water and set pork aside
- Cut the pork into separate ribs
- Place all of the ingredients above into a saucepan with the ribs
- Bring to the boil, and then reduce to a simmer for 45 mins
- When finished, reserve the liquid
- Heat up a wok, and add the pork pieces to brown them
- Add one cup of the liquid to the ribs and reduce it to a glaze (2-3 mins)
One Comment Add yours
I wonder how these ribs would taste if grilled. Excellent, probably!
Since you’re using homegrown chiles, would you like to enter this post in our Grow Your Own roundup this month? Full details at