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Asian pork ribs

Asian pork ribs

Rich red wines are just the thing to enjoy with succulent ribs

  • Serves 4
  • More than 45 minutes
  • Pair with Pinot Noir


  • Juice (160ml) and grated peel of 2 oranges
  • ½ cup (80ml) hoisin sauce
  • ¼ cup (60ml) miso paste or Bovril
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) grated fresh ginger
  • 2 cloves garlic, crushed
  • 2 tsp (10ml) canola oil
  • ½ cup (125ml) water
  • 800g pork ribs

  • Nice to have:
  • 2 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 tbsp (15ml) sesame seeds, toasted


  1. Mix together orange juice and grated peel, hoisin sauce, miso paste or Bovril, honey, ginger, garlic, oil and water.
  2. Toss ribs in marinade in a small roasting tray lined with foil.
  3. Marinate for at least 1 hour.
  4. Preheat oven to 200°C.
  5. Roast ribs for 40 minutes, turning frequently, until cooked and sticky.
  6. Serve ribs scattered with spring onions, chilli and sesame seeds, if using.
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