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Pork ribs with soy & ginger


  • Combine the kecap manis, black vinegar, tomato ketchup, sambel oelek and garam masala with the ground pepper, sesame oil, ginger and garlic in a large bowl. Taste for seasoning.
  • Toss the spare ribs in the marinade until well coated and refrigerate for 2-3 hours (overnight is even better), tossing now and again.
  • When ready, heat a little oil in a wok (or large non-stick pan) and cook the ribs for about 45 mins until tender, covered, tossing now and again and adding a little stock if drying out too much. When ready, mix in the coriander and serve with steamed rice on the side.


  • 6 tbsp kecap manis (Indonesian sweet soy sauce)
  • a good slurp or two of black vinegar
  • 1 cup tomato ketchup
  • 1 tbsp sambel oelek (or any other chilli paste)
  • 2 tbsp garam masala
  • 1 tbsp freshly ground pepper
  • 1 tbsp sesame oil
  • 1 tbsp grated fresh ginger
  • 3 large garlic cloves, crushed
  • 1.5 kg spare ribs (or cubed pork belly)
  • vegetable oil
  • chicken stock
  • 2 tbsp chopped fresh coriander

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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