Warning:  Do not serve to people unless you want to see them again, as they will be back for more.


  • 300ml tomato sauce
  • 150ml low salt soy sauce
  • 100ml honey
  • Thumb sized (5cm?) lump of ginger, finely chopped
  • 4 crushed garlic cloves
  • Pork ribs (1 rack per person – marinade is enough for 6, add more if a bigger crowd)

Getting down to business:

Mix tomato sauce, soy sauce, honey, ginger and garlic together.  Get a suitable marinating vessel, stick in the ribs and coat with the marinade.  Let them “get to know each other” for up to 24 hours in the fridge.

Put the ribs in a large, deep saucepan.  Pour the marinade over them, then add water until the ribs are submerged.

Turn on the heat, wait until it’s on the boil, then drop the temperature and let it simmer for an hour and a half.  Take the saucepan off the heat and let the ribs cool in the marinade.  Once cooled, cover with cling film and put back in the fridge.

Let sit for an hour or so, then scoop any fat from the top of the marinade and discard.

Remove the ribs from the marinade.  Stick the marinade back on the stove for 15-20 minutes until it reduces to a thick, sticky consistency – depending on the quantity, get rid of some of the marinade – it’s only really used for basting and final garnish from here on in.

While reducing, fire up the BBQ.  Once it’s heated and ready to go, throw the ribs on to get some charring.  From experience, 2 minutes per side, max 3 turns, basting with marinade on each turn, for a max of 8 mins on the BBQ will produce a pretty good result.

Good with rice, and drizzle of the leftover marinade if desired.

Get some bowls of lemon-laced water, and stock up on serviettes, this is a messy one.  But so good…