Name: Pork spare ribs with chilli plum sauce
Prep time: 135 min
Total time: 135 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

2H 15M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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