BBQ Cantonese Style Spicy Ribs


6 Pork Belly Spare Ribs (about 2 kg)
1 Tbsp Grated Ginger
2 Garlic Cloves

2 tbsp Sesame Oil
2 tbsp Hoisin Sauce
2 tbsp Black Bean Sauce
2 tbsp Dark Soy
1 Tbsp Szechuan Peppercorns
handful of coriander, chopped
Squeeze whole Lemon (or Lime)
2 tbsp Red Wine Vinegar
1 Whole Chilli
2 1/2 Tbsp Honey
Salt and Pepper to taste


To make the marinade, combine all the ingredients in a mixing bowl to form a paste.

Arrange the pork belly spare ribs in a large shallow container. Pour on the marinade and use your hands to rub it in evenly. Cover with plastic wrap and leave to marinate in the refrigerator overnight.

Preheat the oven to 150°C. Lift the spare ribs into a large roasting tin and pour in the marinade and 2 cups of water.

Cover with aluminum foil and bake for 1 ½ to 2 hours, basting with the marinade every 15 minutes. Remove from the oven and leave to cool. Tip the liquid from the roasting tin into a small saucepan. Bring to the boil over a high heat, then lower the heat and cook until reduced to a sticky glaze. You can prepare the ribs and glaze to this stage up to 4 days in advance.

When ready to cook, preheat your barbecue or grill to medium. Cut the ribs apart between the bones and cook for 3-4 minutes on each side, basting with the glaze from time to time. Serve the ribs with any leftover glaze and your choice of accompaniments.