Sticky Plum and Pepperberry Spare Ribs


  • 1kg Pork spare ribs
  • ½ cup TGS Co Plum and Pepperberry Chutney
  • 2 tbs light soy sauce
  • 3 tbs TGS Co Worcestershire Sauce
  • 1 tbs mirin
  • 2 tbs sesame oil
  • 2 tbs honey
  • 3 tbs balsamic vinegar


  1. Mix all ingredients together until combined.
  2. Place ribs into a lidded container and pour marinade over.
  3. Refrigerate for at least 12 hours for best results.
  4. Place in baking tray and cook at 180C for 1 hour or until sticky and golden brown. To barbecue the ribs, first bake as above for 30 minutes, and then transfer to medium open BBQ grill.
  5. Turn regularly for about 30 minutes to avoid blackening.
  6. This has to be the perfect dish for summer entertaining.