Food type: Asian, Beef, Pork


pork or beef spare ribs (at least 1 kilo each)

for the marinade:
5 stalks lemon grass, finely chopped
2 medium onions, finely chopped
1/4 cup palm sugar
6 cloves garlic
60 mL fish sauce
60 mL light soy sauce
2 tbsp rice wine
1 tbsp sea salt
250 mL vegetable oil

for the glaze:
2 tbsp honey
125 mL holsin sauce
60 mL raw sugar
125 mL olive oil
1 tbsp soy sauce
1 tbsp Chinese chilli paste


Lay the ribs in a deep saucepan. In a large bowl, mix together the lemongrass, onions and palm sugar and mix well. Then add the remaining ingredients for the marinade and stir to a thick paste. Pour over ribs, cover and marinate in refrigerator for at least 8 hours or overnight.

Pre-heat oven to 180 degrees C. Place ribs on a rack and bake for 1 hour, turning ribs over halfway through cooking.

When ready to serve, combine all the ingredients for the glaze in a large bowl. Pre heat grill, then place the ribs under the grille. Be sure to turn occasionally and keep basting with the glaze. Cook until ribs are golden brown. Slice the ribs and serve garnished with lime wedges and coriander.

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