Thai-Styled Sticky Pork Ribs with RW Chardonnay

| Recipesby Robertson Winery


Ribs 800g Smoked Pork back ribs


300ml BBQ sauce

2 crushed cloves of garlic

2 cm of finely grated ginger

2 Lime zest and juice

1 teaspoon of sesame seed oil

2 table spoons of soya sauce

Dressing for Salad

1 lime zest and juice

1 tablespoon sesame seed oil

1 teaspoon palm sugar

1 clove of garlic finely grated

Papaya and peanut salad

1 small handful of fresh coriander

6 sprigs of mint leaves

8 baby purple salad onions halved and thinly sliced

1 red chilli roughly chopped

2 small papayas very thinly sliced

100g of salted peanuts

1 tbs white & black sesame seeds

½ tablespoon of black sesame seeds


– Prepare the marinade

– In a large jug pour in all the marinade ingredients and mix well

– Baste the ribs then take them to the fire.

– Place ribs on the fire and cook for 30 minutes, keep basting them while turning.

– Assemble the dressing by pouring all the ingredient into a small mixing bowl then set aside

– Assemble the salad in a large salad bowl add the coriander, mint, baby onions, chillies, papaya, peanuts and sesame seeds.

– Pour the salad dressing over the top and toss the salad well.

Serve with sticky ribs and a glass of ice cold RW Chardonnay !

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