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Orange, chilli and ginger pork spare ribs

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Need some dinner inspiration for this weekend? Try these simple-to-make Pork spare ribs served with jasmine rice and veggies. It's full of sensational flavour, courtesy of orange, chilli and ginger.

  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes, (+ overnight marinating)
Orange, chilli and ginger pork spare ribs

Ingredients

  • 1/2 cup (170g) sweet orange marmalade
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1/2 red chilli, seeded, finely chopped
  • 1 tbs soy sauce
  • 1 orange, zested and juiced
  • 8 Coles Australian Pork Spare Ribs
  • 2 tsp vegetable oil
  • 1 garlic clove, crushed, extra
  • 1 red capsicum, cut into matchsticks
  • 1 yellow capsicum, cut into matchsticks
  • 150g snowpeas, trimmed, cut into matchsticks
  • 2 spring onions, trimmed, cut into matchsticks
  • 3 tsp soy sauce
  • Steamed jasmine rice, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine marmalade, ginger, garlic, chilli, soy, orange zest and 2 tbsp juice in a small bowl. Place pork spare ribs in a large ceramic or glass dish. Pour over marinade, turning to coat ribs. Cover with plastic wrap. Refrigerate overnight.
  2. Step 2

    Preheat oven to 200°C. Line the base of a baking dish with foil. Remove ribs, reserving extra marinade. Place ribs in a single layer on the rack. Bake in the oven for 40-45 mins, turning every 10 mins and basting with reserved marinade.
  3. Step 3

    Meanwhile, heat oil in a wok over medium heat. Add garlic, capsicum, snowpeas and spring onions. Cook, stirring for 3 mins or until vegetables are just tender. Add soy and cook for 2 mins.
  4. Step 4

    Serve ribs with steamed jasmine rice, vegetable stir-fry and any extra sauce.

Orange, chilli and ginger pork spare ribs

Orange, chilli and ginger pork spare ribs
  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes, (+ overnight marinating)
Ingredients
  • 1/2 cup (170g) sweet orange marmalade
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 1/2 red chilli, seeded, finely chopped
  • 1 tbs soy sauce
  • 1 orange, zested and juiced
  • 8 Coles Australian Pork Spare Ribs
  • 2 tsp vegetable oil
  • 1 garlic clove, crushed, extra
  • 1 red capsicum, cut into matchsticks
  • 1 yellow capsicum, cut into matchsticks
  • 150g snowpeas, trimmed, cut into matchsticks
  • 2 spring onions, trimmed, cut into matchsticks
  • 3 tsp soy sauce
  • Steamed jasmine rice, to serve
    Description

    Need some dinner inspiration for this weekend? Try these simple-to-make Pork spare ribs served with jasmine rice and veggies. It's full of sensational flavour, courtesy of orange, chilli and ginger.

    Method
    1. Step 1

      Combine marmalade, ginger, garlic, chilli, soy, orange zest and 2 tbsp juice in a small bowl. Place pork spare ribs in a large ceramic or glass dish. Pour over marinade, turning to coat ribs. Cover with plastic wrap. Refrigerate overnight.
    2. Step 2

      Preheat oven to 200°C. Line the base of a baking dish with foil. Remove ribs, reserving extra marinade. Place ribs in a single layer on the rack. Bake in the oven for 40-45 mins, turning every 10 mins and basting with reserved marinade.
    3. Step 3

      Meanwhile, heat oil in a wok over medium heat. Add garlic, capsicum, snowpeas and spring onions. Cook, stirring for 3 mins or until vegetables are just tender. Add soy and cook for 2 mins.
    4. Step 4

      Serve ribs with steamed jasmine rice, vegetable stir-fry and any extra sauce.