"The ginger wine pork ribs are fantastic. I enjoy cooking this dish with my family over the weekend because we all have more time to spend together. It’s something that the kids will definitely go back for more of, and it’s sure to spice up your kitchen!" James Lai, Redbean Kitchen (Hawthorn)

Recipe courtesy of James Lai for Centro Box Hill.


  • 600g pork spare ribs

  • 1 egg yolk

  • 2 teaspoons cornflour

  • 2 tablespoons of ginger wine

  • A few slices of lemon

  • Some coriander for garnishing

  • Marinade

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • ½ teaspoon of minced ginger

  • 1 tablespoon chopped shallots

  • 1 tablespoon of cornflour

  • ¼ teaspoon pepper

  • 2 tablespoons ginger wine

  • Sauce

  • ½ cup ginger wine

  • ½ cup water

  • ½ teaspoon salt

  • 2 tablespoon sugar

  • 1 teaspoon turmeric


  • 1.

    Cut in between the bones, mix marinade and add ribs. Let this sit for 1 hour.

  • 2.

    Mix egg yolks and cornflour, coat the ribs and deep fry them until golden brown, remove and drain.

  • 3.

    Cook sauce to boil and add pork ribs, cover and cook for about 25 minutes.

  • 4.

    Stir from time to time to prevent sticking, and finish off with some sliced lemon and coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 537kj
  • Fat Total 36g
  • Saturated Fat 11g
  • Protein 24g
  • Carbohydrate 14g
  • Sugar 8g
  • Sodium 734mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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