Enjoy the taste sensation of this sweet but salty dinner recipe from Matthew Hayden’s Home Ground.


  • 1 rack of pork spare ribs

  • 1 large Bok Choy

  • Rice vinegar

  • Teaspoon of peanut oil

  • Thumbnail of chopped garlic

  • Thumbnail of chopped ginger

  • Splash of tamarind water – you can make this using 1 tbsp tamarind paste without seeds and 1/4 cup warm water

  • Chopped chilli, coriander and peanuts to serve

  • Marinade:

  • Splash of olive oil

  • Tablespoon of soy sauce

  • Tablespoon of honey

  • 1 chopped garlic clove

  • Teaspoon of chopped ginger

  • A good pinch of chopped chillies


  • 1.

    Marinate pork with olive oil, soy sauce, honey, garlic, olive oil, ginger and chillies.

  • 2.

    Splash peanut oil over a BBQ on high heat. Why peanut oil? Because it loves the heat.

  • 3.

    The pork ribs should cook in less than five minutes.

  • 4.

    Take the pork off the heat to rest.

  • 5.

    Brown ginger and garlic in a wok. Add Bok Choy, soy sauce, rice vinegar and tamarind water.

  • 6.

    Toss in hot wok.

  • 7.

    Trim pork and add to Bok Choy on a plate.

  • 8.

    Add chopped chilli, coriander and peanuts to serve.

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