Chillied Pork Ribs

Chillied Pork RibsStrictly speaking this is not a barbecue recipe, but I have adapted it slightly to become one.

In this recipe, pork spare ribs are used.   They’re cheap and if you have access to a good butcher (one that listens) they will ensure you get ribs with plenty of meat on them.

If you can’t find really meaty ribs, try this recipe with pork belly strips – they’re a little more expensive, and really need chopped into cubes after cooking, just before serving, but they work equally well.

I’ve tried this with both ribs and belly strips, and I still can’t make up my mind as to which is the best.


  • 750g pork spare ribs (or belly strips)
  • 1 tablespoon peanut oil
  • 2 teaspoons finely chopped garlic
  • 1/4 cup dry sherry
  • 1 tablespoon chilli bean paste or sambal oelek
  • 2 cups water
  • 2 teaspoons Hoisin sauce
  • 3 teaspoons castor sugar
  • 1 tablespoon soy sauce, preferably dark


  1. Place the pork in a large pan with water to cover.
  2. Bring to the boil, reduce heat, simmer for 5 minutes; drain well.
  3. Place all the remaining ingredients and the pork ribs in a wok. or deep, heavy-based pan.
  4. Cover and simmer for 45 minutes.
  5. Drain, reserving 1 cup of liquid.
  6. Now they’re ready for the barbecue, or if you’re not firing up the coals (or it’s just too chilly outside) heat a clean wok and sear the pork pieces to brown them.
  7. As you’re cooking, brush regularly with the rest of the cooking juices reserved at step 5.  Or, add the reserved cooking liquid to the wok, and cook over medium heat until it forms a glazed coating for the pork.
  8. Serve with the sauce poured over them.

This dish goes well with any flavoured and fried rice.

That’s Cookin’

[wordbay](Hoisin sauce, chilli bean paste, peanut oil, broiling pan, wok, gas bbq grill)[/wordbay]

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