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Spice rubbed pork belly ribs with a spiced tomato glaze


  • Combine 3 crushed garlic cloves with the rosemary, sage, 1 tbsp red chilli flakes and 1 tbsp each salt and pepper. Then rub into the ribs until well coated, cover and refrigerate for at least 6 hours (overnight would be even better), tossing now and again.
  • When ready, preheat oven to 170°C fan forced (190°C normal).
  • Heat a little oil in a heavy-bottomed pot and gently sauté 2 sliced garlic cloves with the onion until tender, regularly stirring.
  • Add the remaining chilli flakes with the chilli paste and seasonings. Mix well and cook to toast, continually stirring.
  • Then add the wine and reduce by about half, before adding the tomatoes, soy, honey and 1 cup stock. Mix well and cook for about 30-45 mins until thick and fragrant, adding more stock if needed.
  • At the same time, place the ribs in 1-2 lightly oiled large baking trays, skin side down, and cook in the oven for 30 mins. Then turn the ribs over and cook for another 30 mins. Turn the ribs over again, spoon the sauce  over the top and cook for about another 30-45 mins until the pork is tender, basting and turning a couple of times.
  • Serve with a simple green salad on the side.



  • 5 plump garlic cloves
  • 2 tbsp fresh rosemary leaves, finely chopped
  • 2 tbsp fresh sage leaves, finely chopped
  • 2 tbsp red chilli flakes
  • sea salt & freshly ground pepper
  • 1½ kg pork belly, cut into individual ribs, inc. bone & skin
  • olive oil
  • 1 onion, finely chopped
  • 1 heaped tbsp chilli paste
  • 1 cup dry white wine
  • 2 cans diced tomatoes
  • 1½ tbsp soy sauce
  • a good slurp of honey
  • 1½ cups chicken stock

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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