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  • Onion (chopped) 160.0 g
  • Ginger (crushed) 8.0 g
  • Garlic (crushed) 6.0 g
  • Coriander (fresh, chopped) 10.0 g
  • Brown sugar 15.0 g
  • pork belly ribs 2.0 kg

Dipping Sauce:

  1. Marinade:

    • In a blender, process all ingredients (except Ribs) into a paste.
  2. Ribs:

    • In a bowl, coat the ribs thoroughly with the marinade, cover and marinate ambient for 2hrs or overnight in the fridge.
    • Preheat oven to 200˚c, Bone side down on the baking tray and Bake for 1,5-2hrs
  3. Serve:

    • Serve with a chickpea and pumpkin seed salad.
  4. Dipping Sauce:

    • Combine the sweet chilli sauce and Coriander and serve in ramekins/ small bowls with Ribs.