Havoc Pork Ribs - BBQ Chili Ribs with Crispy Shallots and Coriander



Pork Ribs (Havoc Pork)



In a bowl mix together

250g hoisin sauce

250g tomato sauce

250g Korean chili paste



sesame seeds -toasted

Shallots -fried crispy (Ettrick Gardens)

coriander or spring onions -chopped (Janefeild Hydroponics)


Prepare the ribs:

Pat dry with a paper towel, using a sharp knife lift the membrane from the back side of the ribs, once slightly lifted you should be able to pull free. If your fingers are slightly slipping add salt for more grip.


Line a baking tray with tinfoil, add pork ribs and smother 2/3 of the recipe on the ribs.

Cover with more tinfoil and fold to seal

Marinate in the fridge for up an hour.


When ready to cook

Preheat oven to 120, bake for 2 hours in the centre of the oven.

Remove from oven and remove top foil, base again with left over sauce mix, place back in the over, adjust temperature to 180 and roast for 20 minutes. 


When the ribs are cooked, remove from oven, sprinkle with toasted sesame seed, crispy shallots and chop coriander (not a fan, replace with spring onions) 


If making for the kids or those sensitive to chili substitute for more tomato sauce. I preference the Barkers Tomato sauce for a great rich flavour.


Serve with a side of steamed rice and Asian coleslaw.


Recipe supplied by Havoc Farm Pork 


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