Sweet Pickled Chilli and Lime Ribs

Recipe by Donna Hay


  • 8 coriander stalks
  • 6 kaffir lime leaves
  • 1 brown onion, quartered
  • 2 limes, sliced
  • 1 x 6cm piece ginger, sliced
  • 2 tbsp table salt
  • 1/2 cup white vinegar
  • 2.5 litres water
  • 2kg american style pork ribs
  • 10 long red chillies
  • 1/4 cup table salt
  • 1/2 cup white sugar
  • 1 tbsp finely grated ginger
  • 1 tbsp finely grated lime rind
  • 1/4 cup lime juice
  • 2 tbsp white vinegar
  • 1/2 cup kecap manis


  1. Place the coriander, lime leaves, onion, lime, ginger, salt, vinegar, sugar and water in a large saucepan over high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
  2. While the ribs are cooking, make the sweet pickled chillies. Place the chillies in a bowl, sprinkle with the salt and stand for 5 minutes. Transfer to a colander and rinse off the salt. Place the chilli, sugar, ginger, lime rind and juice and vinegar in a small food processor and process until finely chopped. Add the kecap manis and stir to combine.
  3. Carefully remove the ribs from the cooking liquid and place in a large deep-sided tray or dish. Pour over the chilli mixture and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight. ( I didn’t do this but it would create a wonderful flavour, I also had made some chilli jam so I used that instead of pickling the chillies  and I used the BBQ to finish them off to get a nice caramalization )
  4. Preheat oven to 220 degrees. Place the ribs on wire racks set over 2 baking trays lined with non stick baking paper. Roast for 20 minutes, brushing with the chilli marinade every 5 minutes, until golden and caramelised. Serve the ribs with the coconut onion rings.

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