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Pork spare ribs with honey & rum


  • Preheat oven to 200°-220°C fan forced (220°-240°C normal). 
  • Place the soy, honey, tomato puree, rum, black vinegar, sambel, seasonings, onion, ginger and garlic in a heavy-bottomed pot. Mix well, bring to the boil and taste for seasoning.
  • Toss the ribs in the sauce in a large baking tray until well coated. Then cook in the oven for about 1 hour until tender, tossing regularly and adding a little water in the base if becoming too caramelised.
  • Serve with plenty of serviettes.


  • 4 tbsp soy sauce
  • 4 tbsp honey
  • 3 tbsp tomato puree
  • 3 tbsp dark rum
  • 2 tbsp Chinese black vinegar
  • 2 tbsp sambel oelek
  • sea salt & freshly ground pepper
  • 1 large onion, finely chopped
  • 1 tbsp grated fresh ginger
  • 2 large garlic cloves, crushed
  • 2 kg baby back spare ribs, cut individually

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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