Sara's Plum Sauce Pork Ribs
Prep time
Cook time
Total time
Serves: 4-6 as part of a shared meal
  • 1kg pork spare ribs, cut into 1½ inch pieces
for the marinade
for cooking
  • 100ml vegetable or other cooking oil
  • 10 small red onions/shallots, cut into fine dice
  • 5 pips garlic, cut into fine dice
  • 2 pieces of thumb sized ginger (approx. 50g), cut into fine dice
  • 2 tbsp fermented bean paste (taucu)
  • 3 fresh red chilli, deseeded and finely chopped
  • ¾ tbsp oyster sauce
  • 3½ tbsp plum sauce
  • ½ tbsp light soy sauce
  • red chillies and flat leaf parsley (also called Chinese celery), for garnish
  1. Wash the pork, then place in a colander so excess water can drain.
  2. Marinade the ribs with cornflour, thick soy sauce and sugar. Set aside for 20 minutes, or allow to marinate overnight.
  3. Heat oil in a large heavy based pot. Add diced shallots, ginger and garlic; cook until fragrant – about 10 minutes – stirring constantly to stop the aromatics from sticking to the pot.
  4. Add the fermented bean paste, spare ribs and chilli and cook for a further 5 minutes.
  5. Add enough water to just cover the ribs (approx. 500ml), oyster sauce, plum sauce and light soy sauce.
  6. Simmer on low heat, with the pot slightly uncovered, for 1 – 1½ hours until the meat is tender and the sauce has thickened.
  7. Taste and add more plum sauce as necessary – the sauce should be salty with a hint of sweetness.
  8. Increase heat to medium to cook the sauce down further, stirring constantly. If necessary, add more cornflour mixed with water to thicken further.
Recipe by A Kitchen Cat at