Asian recipes Pork Starters

Chilli Ribs


  • 750g Pork spare ribs
  • 2 Tsp chopped garlic
  • 60ml Rice wine or dry sherry
  • 1 Red or green chilli, chopped
  • 2 Cups water
  • 2 Tsp kecap manis – see Cook’s tip
  • 1 Tsp honey or palm sugar
  • 2 Tsp sugar
  • 1 Tbsp dark soy
  • Pinch of salt
  • 1 Tbsp groundnut oil


Place the pork ribs in a large pan with water to cover. Bring to the boil, reduce heat, simmer for 5 mins. Drain, reserving the ribs but discarding the water.
Place all remaining ingredients (except oil) and ribs in a deep, heavy based pan or wok. Cover and simmer for 45 mins. Drain, reserving all of the liquid. Heat a clean wok or frying pan and sear the pork rib pieces in the oil to brown them.
Add the reserved cooking liquid and allow to bubble over a medium heat until it goes sticky and syrupy and forms a glazed coating for the pork. Serve the ribs with the sauce poured over them.

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