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Devilled pork belly ribs


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut any excess skin off the ribs and lay in 1-2 large heavy-bottomed baking trays, leaving a little room between each one. Then sprinkle with a little oil, season well and cook in the oven for up to 1 hour until fairly tender, turning a couple of times.
  • Combine the cream, chilli paste and mustard.
  • When ready, turn the oven temp. down to 150°-160°C fan forced (170°-180°C normal).
  • Pour off any excess oil from the tray/s and generously paint the ribs with the cream mixture. Then sprinkle with the crumbs and spoon melted butter over the top. Cook in the oven for about another 15 mins until well coloured.
  • Serve the ribs on individual plates with a jacket potato alongside topped with sour cream, bacon and parsley.


  • 1½ kg meaty pork belly ribs
  • olive oil
  • sea salt & freshly ground pepper
  • 6 tbsp cream
  • 2 scant tbsp chilli paste
  • 4 tbsp Dijon mustard
  • about 1 cup Panko crumbs
  • melted butter
  • hot baked jacket potatoes
  • sour cream
  • bacon rashers, cooked until crisp & then chopped (optional)
  • 2 tbsp chopped fresh parsley leaves

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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