Pork Spare Ribs marinated in Spiral Barley Malt

Recipe By: Kylie Kwong


  • 1kg pork ribs
  • 4 limes, cut in half


  • 300g Spiral organic barley malt
  • ¼ cup (60ml) Spiral organic tamari
  • ¼ cup (60ml) Spiral organic brown rice vinegar
  • ¼ cup (60ml) Shao Hsing Wine
  • 6 garlic cloves, crushed and roughly chopped
  • 7 cm piece (40g) ginger, roughly chopped
  • 1 tablespoon Sichuan peppercorns, dry roasted
  • 1 tablespoon chilli flakes
  • 1 teaspoon salt flakes


To make the marinade whisk barley malt, tamari, vinegar and wine together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound the garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well.

Place the ribs into the mixture, cover with plastic wrap and leave to marinate in the refrigerator for 3 hours or overnight.

To cook the ribs preheat oven to 170°C. Place ribs in a roasting tin and roast for 30 minutes or until ribs are cooked through.

Arrange on a serving platter with fresh lime halves. Eat with fingers!