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These taste best if marinated overnight in the fridge. If you don’t have that much time, an hour will work, but the flavour intensifies the longer the pork is left in the marinade. You can also make up a large batch of marinade and store it in the fridge for when you need it. It works on chicken and beef as well.

  • Makes/Serves
  • 6
  • Preparation Time
  • 10 mins
  • Cook | Chill | Freeze
  • 10 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 1½kg pork spare ribs
  • 2 cloves garlic crushed
  • 1 Tbsp fresh ginger, finely grated
  • 1 Tbsp fresh coriander, chopped
  • 1 tsp five spice powder
  • ¼ cup soy sauce
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp hoisin sauce
  • 1 Tbsp tomato sauce
  • 1 Tbsp sherry
  • 1 tsp rice vinegar


  1. Preheat barbecue to a medium heat.
  2. Place garlic, ginger, coriander, five spice powder, soy sauce, chilli sauce, hoisin sauce, tomato sauce, sherry and vinegar in a bowl and mix to combine.
  3. Add the ribs and toss to coat.
  4. Drain ribs and reserve the liquid.
  5. Place the ribs on lightly oiled barbecue plate and cook, turning and basting frequently with reserved liquid, for 10 minutes or until ribs are tender.


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