RecipesServes 4



  • 1.5kg pork ribs


  • 6 teaspoons Rosella Fruit Chutney
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons Rosella Garlic
  • 1 tablespoon Rosella Ginger
  • 1 tablespoon sweet chilli sauce (optional)
  • 2 tablespoons soy sauce


  • Place the pork ribs in a single layer in an ovenproof dish.
  • Combine the marinade ingredients in a bowl and mix together well.
  • Pour the marinade over the ribs and mix thoroughly. Place the marinated pork in the fridge to absorb the flavours and leave for at least 2 hours (or overnight), turning them occasionally.
  • Preheat the BBQ or oven to 170°C fan forced.
  • Give the ribs a final turn in the marinade and cover the dish with foil.
  • Bake at 170°C for 45 minutes.
  • After this time, remove the foil and turn the ribs. Increase the temperature to 190°C.
  • Turn the ribs two or three more times as you bake for a further 35 to 45 minutes.
  • The ribs are ready when the meat is really sticky, tender and falls easily off the bone.
  • Serve directly from the dish with steamed rice and an Asian-inspired coleslaw.

Helpful Tip

You can halve the cooking times by substituting pork fillet for the ribs, but it is a more expensive option. If you don’t like pork, or want something a bit different, you can replace the pork ribs for beef ribs or chicken Marylands.