Sticky Pork BBQ Ribs


  • 1.5kg pork ribs


  • 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.


Serves 4

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