No need for knives and forks with this dish. Perfect for parties or when you're watching the football, grab a napkin and get stuck into these deliciously sweet, spicy and sticky pork ribs.


  • 1.5kg/ 3lb 5 oz pork rib chops

  • Chicken stock to cover

  • 150ml/ 5 ½ fl oz ketchup manis

  • 1 egg, beaten lightly

  • 35g / 1¼ oz plain flour

  • 2 tbsp vegetable oil

  • 125ml/ 4 fl oz rice wine (use dry sherry or apple juice if you haven’t got rice wine)

  • 115g/4 oz packed brown sugar

  • 50g/2 oz yellow mustard seeds

  • 3 tablespoons loosely packed chopped fresh coriander

  • 3 cloves garlic, crushed

  • 1 tablespoon grated fresh ginger

  • 2 teaspoons dried chilli flakes

  • 1 teaspoon five-spice powder

  • Half teaspoon smoked paprika pepper


  • 1.

    Cut the pork into individual pieces. Place the ribs in a large saucepan. Cover with chicken stock and simmer for 1 hours or until the ribs are almost cooked.

  • 2.

    Drain the ribs and pat dry with kitchen towel. Blend 3 fl oz of the ketchup manis with the egg and flour in a large bowl. Add ribs; stir to coat in soy mixture.

  • 3.

    Heat oil in wok, stir fry the ribs in batches until browned all over (approx 10-12 minutes). Remove and set aside. Cook remaining soy sauce and remaining ingredients (except for the

  • 4.

    Coriander) in wok; stirring until sugar dissolves. Return ribs to wok; stir fry until heated though adding the coriander just before the end.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 313kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 14g
  • Carbohydrate 12g
  • Sugar 8g
  • Sodium 208mg

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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