Sweet Chilli Glazed Sticky Pork Ribs

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The East Made Easy


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As sweet chilli is full flavour, it is a perfect match to flavour sticky pork ribs.


  • 1/2 onion, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 150ml Blue Dragon Sweet Chilli Sauce
  • 20ml Worcestershire sauce
  • 50ml honey
  • 2 racks Baby back ribs, ribs separated
  • 50g Cilantro, roughly chopped
  • 1 red Chilli, finely sliced
  • 50g Spring onions, roughly chopped


  1. Pre-heat an oven to 160 degrees Celsius/350 degrees Fahrenheit. Place first 5 ingredients into a large blender or food processor. Blend on high 30 seconds - 1 minute until well combined, then pour over the ribs set in a lightly oiled shallow baking dish.
  2. Cover ribs loosely with foil, then cook ribs 30 minutes before uncovering and increasing heat to 200 degrees Celsius. Baste with remaining glaze and roast a further 40 - 45 minutes, basting occasionally until golden and sticky.
  3. Garnish ribs with coriander, fresh chilli and spring onions and serve immediately.