Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Ian Parmenter’s sticky spare ribs Food Ian Parmenter’s sticky spare ribs Preparation time 10 minutes Cooking time 25 minutes Serves 6 Ingredients 2 kg pork spare ribs Marinade 1 cup tomato sauce ½ cup honey ½ cup sherry 2 tbsp light soy sauce 1 tbsp brown sugar (or raw sugar) 1 tbsp white vinegar 40ml peanut oil Method Cut pork into pieces. Mix up the marinade ingredients and toss pork with the marinade and leave in the refrigerator for at least an hour, or overnight. Before cooking, drain the ribs, reserving the marinade. Heat 1 tablespoon of oil in a large wok or frypan, fry ribs in batches for 3–4 minutes or until browned. Place ribs on a rack in baking tray with a centimetre or so of water in the bottom, and bake in 200°C oven for 20 to 25 minutes, basting every 5 minutes. Heat up any remaining marinade and serve separately. Garnish with mint and spring onions if desired. Food Preparation time 10 minutes Cooking time 25 minutes Serves 6 SHARE You might also like Food Heather Jeong’s Daeji bulgogi (Korean spicy pork) Recipe Another great dish to enjoy with a mid-weight, GSM-style, however, it would also be delicious with a mouth-watering Pinot, such as the Red Claw Pinot Noir 2016 from the Mornington Peninsula which pairs beautifully with the savoury spice in this dish, but isn’t overpowered. Food Miguel Maestre's chickpea and chorizo hotpot Words by Miguel Maestre on 20 Jul 2016 Food Pork, prawn and cabbage rolls with crab roe sauce Words by Philip Chun on 4 Sep 2018 Young, fresh, clean and crisp, a young Riesling will tick the boxes with the delicate flavours in the rolls.