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Sticky Pork Spare Ribs with Stone’s Ginger Wine Cucumber Pickle

Ingredients

  • 1.5 - 2 kilograms Pork Ribs (allow 6 - 8 ribs per person)
  • 1 tablespoon five spice powder
  • ½ teaspoon sea salt
  • ½ teaspoon white pepper
  • 2 tablespoons soy sauce
  • 5 tablespoons oyster sauce
  • ½ cup Stone’s Original Green Ginger Wine
  • 2 spring onions finely diced  
  • 3 cloves garlic minced
  • 1 teaspoon chilli flakes
  • 4 tablespoons honey
  • 1 tablespoon toasted sesame seeds

 

Ginger Wine Cucumber Pickle

  • 3-4 Lebanese cucumbers
  • 3 tablespoons Stone’s Original Green Ginger Wine
  • 1 tablespoon finely grated ginger
  • 1 garlic clove minced
  • 1 tablespoon sliced chilli (deseeded)
  • 2 tablespoons rice wine
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil

Method

Combine five spice powder, salt, pepper, soy sauce, oyster sauce, Stone’s Original Green Ginger Wine, spring onions, garlic, chilli flakes and honey in a large bowl. Add pork ribs. Toss to coat. Cover and place in fridge and marinate for a minimum of 1 hour or preferably overnight.

When ready to cook preheat oven to 200°C (160°C fan-forced)

Transfer pork to a large roasting pan lined with baking paper. Reserve marinade. 

Bake for 1 hour covered with foil. Then remove foil, turn oven down to 180oC (150oC fan forced) and continue to bake for a further 20 minutes.  Brush with reserved marinade every 5 minutes, turning ribs each time or until cooked through. 

Serve with steamed rice, lime wedges and garnish with toasted sesame seeds and extra spring onions.

Note : length of cooking times will depend on size of the ribs so check after suggested time if meat is cooked down to the bone, if not continue basting and check every 5 - 10 minutes cover with alfoil if ribs are getting too dark.

 

Ginger Wine Cucumber Pickle

Peel cucumber with stripes down the outside, cut in half lengthways and using a teaspoon run spoon down the center to remove seeds. Cut into half-moons and in a non-reactive mixing bowl toss with remaining ingredients. Marinate for at least 20 minutes before service to allow flavours to develop.

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