• This is food for sharing and eating with your fingers. Pile the ribs into a big dish, place it in the middle of the table and enjoy!

    TO DRINK: Grangehurst Pinotage 2001 has a bold, powerful plum character with a full mouth feel to stand up to this dish.

    Sticky Singaprean spareribs

    Serves: 4 – 6
    Cooking Time: 40 mins


    • PASTE
    • 4 garlic cloves
    • 20ml (4 tsp) fresh ginger, grated
    • 2 red chillies, seeded
    • 10ml (2 tsp) chilli paste
    • 1 lemon grass stalk, chopped
    • 5ml (1 tsp) fish sauce
    • 30ml (2 tbsp) sesame oil
    • 30ml (2 tbsp) soy sauce
    • 5 curry leaves
    • 20ml (4 tsp) ground cinnamon
    • 2 cloves
    • 10ml (2 tsp) salt
    • 80ml (¹/³ cup) oil
    • 1kg pork spareribs, chopped into bite-sized pieces
    • 1 x 420g tin coconut milk
    • 100g spring onions, sliced
    • steamed rice, to serve
    • 60ml (¼ cup) plum sauce, to serve (see Cook’s Tip below)



    For the paste, put all the ingredients into a pestle and mortar and pound to a smooth paste.


    Heat the oil in a wok for about 1 minute and fry the paste until fragrant, about 2 minutes. Add the spareribs and stir-fry until the meat is well coated with the spices, about 10 minutes.


    Stir in the coconut milk and bring to a simmer. Cook until the meat is almost tender, about 30 minutes.


    Continue to cook over a low heat until the sauce has thickened. Add the spring onions and stir to combine. Cook for about 2 minutes.


    Serve with steamed rice and plum sauce while the ribs are still hot.


    Find plum sauce at Asian supermarkets, Woolworths nationwide or specialist delis such as Thrupps in Johannesburg, 011-268-0298.