BBQ Pork Kebabs And Ribs BBQ Pork Kebabs And Ribs

BBQ Pork Kebabs And Ribs

Cooking Time

cooking time
30 minutes

Not Too Ticky Cooking Skill

cooking skill
Not too tricky


4 people


  • Kebabs

  • Lean pork shoulder, collar or leg steaks, cut into cubes
  • Ribs

  • 2 star anise
  • 6 whole black peppercorns
  • Sticky ribs sauce

  • 30ml (2tbsp) plum sauce
  • 15ml (1tbsp) soy sauce
  • 1tbsp sweet chilli




Use either lean pork shoulder, collar or leg steaks and cut into cubes. Thread 3-4 pieces onto long skewers (if wooden pre-soak in water to prevent burning). Don’t squash meat together too much on skewers as it will slow cooking down. Place skewers on preheated BBQ and cook for 12-15 minutes, turning occasionally.



For fall-off-the-bone ribs: Take a large saucepan and fill with water, add 2 star anise and 6 whole black peppercorns, top with a lid and bring to the boil. Add pork spare ribs or half a rack, and simmer for 30 minutes. Remove ribs from pan and discard water. Allow to cool slightly and cook on a pre heated BBQ.


Sticky ribs:
Mix plum sauce, soy sauce and sweet chilli into a large dish. Thoroughly roll the pre-cooked ribs in the sauce until covered. Place on preheated BBQ. Cook slowly or on a low heat until glaze is sticky and golden. Don’t allow to burn.


Green Pepper and Chilli Mojo:
Into a bowl put 1 green pepper and 1 green chilli, deseeded and very finely chopped, 30ml (2tbsp) fresh coriander, chopped, 5ml (1tsp) olive oil, 10ml (2tsp) sweet chilli sauce, ½ lime, juice and stir.


Mango Salsa:
Mix together 425g canned mango, drained and chopped, 15ml (1tbsp) fresh coriander, chopped, 15ml (1tbsp) fresh parsley, chopped, 1 small red onion, sliced, and a pinch of cumin, ginger and cinnamon.

Serving Suggestions

Serve with Green Pepper and Chilli Mojo or Mango Salsa.