Sticky pork spareribs with nectarine salsa

By Hope Malau
28 November 2014

Here’s a flavour-packed new way to prepare pork ribs. We added nectarines to the salsa for a fruity twist.

Serves 4 Preparation: 10 min Marinating: 30 min Cooking: 60-70 min

800 g pork ribs

60 ml (¼ c) sweet chilli sauce

60 ml (¼ c) soy sauce

30 ml (2 T) Worcester sauce

30 ml (2 T) honey

15 ml (1 T) sesame seeds


2 nectarines, diced

1 red onion, chopped

1 avocado, diced

45 ml (3 T) chopped fresh coriander

15 ml (1 T) lemon juice

Preheat the oven to 180 °C. Grease a wire rack with nonstick spray and put it on a baking sheet.

1 Put the rib in a roasting pan. Mix the sweet chilli, soy and Worcester sauces and brush the rib with the mixture. Marinate for at least 30 minutes.

2 Add 125 ml (½ c) water to the roasting pan, cover with foil and bake for 45 minutes.

3 Remove the foil and transfer the rib to the prepared wire rack. Brush with the juices in the roasting pan. Drizzle the honey over and scatter the sesame seeds on top. Bake for another 15-20 minutes and cut into pieces.

4 SALSA Mix the ingredients and serve with the meat.

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