The pork spare ribs are marinated in 5-spice powder, garlic. ginger, chilli sauce, dark soy sauce, dark brown sugar and sunflower oil. We grilled the ribs on the barbie and served them with blackbean and roasted garlic stir-fried egg noodles.
To pair with the meal we opened a bottle of Blind Spot Clare Valley Riesling 2012, an Australian white from the Wine Society.
The wine was slightly off-dry and we found it citrussy with pronounced lemon and lime flavours. Whilst this was a reasonable match with the ribs, the sweetness in the coating needed a slightly sweeter wine to cope with it.