Pork spare ribs with chilli plum sauce

Savour these tender, juicy pork ribs, drizzled in Chinese chilli plum sauce. It's meaty and sticky and you'll be licking the sauce off your fingers to get every last bit of the gorgeous porky flavours

  • 2 hrs 15 mins preparation
  • Serves 4
  • Print
Pork spare ribs with chilli plum sauce


  • 8 boneless pork spare ribs
  • 2 tablespoon plum sauce
  • 1/4 cup (70g) tomato sauce
  • 1/4 cup (60ml) dry sherry
  • 2 tablespoon honey
  • 2 small red chillies, chopped finely
  • 2 clove garlic, chopped finely
  • 1 tablespoon finely grated ginger
  • 1/2 teaspoon five-spice powder


  • 1
    Preheat oven to 160°C (140°C fan-forced). Remove rind and excess fat from spare ribs; cut into three pieces.
  • 2
    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.
  • 3
    Bake for about 1 1/2-2 hours, turning the pork occasionally, or until very tender and golden brown.


Not suitable to freeze or microwave.

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