Raymond van Rijk’s BBQed Pork Spare Ribs with Oriental Sauce


  • 6 Racks of 100% NZ pork ribs
  • 1/2 cup paprika
  • 1 Tbsp black pepper freshly ground
  • 1 Tbsp dark sugar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp fennel seeds, crushed
  • 1 tsp chili powder
  • 1 tsp Chinese five spice powder

For marinade/mop sauce:

  • 1 cup rice vinegar
  • 2 Tbsp Hoisin sauce
  • 3 Tbsp sweet chilli
  • 1tsp salt


Prepare spare ribs by peeling the thin white skin off the bones on the inside of the ribs. Mix all the dry ingredients and use half to rub all over the ribs and marinate for 3-4 hours.

Mix the ingredients for the sauce.

Heat barbeque to medium hot and grill ribs, continuously. When the meat starts to pull away from the bones, sprinkle remaining rub over the meat and brush mop sauce generously over both sides of ribs. Grill for further 5 minutes.

Recipe kindly provided by NZ Pork. Check out more of their great recipes here!

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