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Succulent Spare Ribs


Pork Spare Rib (2lb)

Spice Rub

Pink Salt (2 teaspoons)

Ground Black Pepper (1 teaspoon)

Ground Cumin (2 teaspoon)

Ground Coriander (4 teaspoons)

Ground Turmeric (1/2 teaspoon)


Himalayan Heatwave (4 tablespoons)

Minced Ginger (1 tablespoon)

Minced Garlic (2 tablespoon)

Soy Sauce (2 tablespoon)

Step 1:

The first step requires steaming the ribs with ground spices. Blend your rub by mixing all the ground spices in a small bowl. Use your hands to rub and coat the ribs in the spice blend. Get your steamer ready with 2 quarts of water and heat on high. Once the water comes to a boil, lower the heat to medium to maintain a constant steam. Place the ribs on a rack, cover and steam for 45 minutes. Top up the water as needed.

Step 2:

Remove the ribs from the steamer and leave to cool for 10 minutes. Whilst cooling, prepare your marinade by mixing the garlic, ginger, soy sauce and Himalayan Heatwave in a small bowl. Use a brush or your hands to coat the ribs in the marinade. Grill the ribs over a flame, charcoal or in a broiler at high setting. Cook until the outside of the ribs begin to char. This ensures the marinade is caramelized and sticky.

Step 3:

Remove from heat and allow the ribs to sit for 3-5 minutes on a chopping board. Use a knife to cut between the rib bones and plate up. Garnish with fresh cilantro and a wedge of lemon. Add a pinch of fresh diced red chilies for an extra layer of heat.

Succulent Spare Ribs: Recipes
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