Saltbush leaves have a salty and herbaceous flavour which pairs well with roasted meat.






Skill level

Average: 4.3 (75 votes)


  • 5 cm piece ginger, peeled and finely grated
  • 5-6 garlic cloves, finely chopped
  • 250 ml (1 cup) light soy sauce
  • 375 g honey
  • 250 ml (1 cup) Chinese rice wine (Shaoxing)
  • 1 tbsp sweet chilli sauce
  • 1.5 kg pork spare ribs, cut into individual ribs
  • Fresh and dried saltbush leaves and lime wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 2-3 hr

1. Combine the ginger, garlic, soy sauce, honey, rice wine and sweet chilli sauce in a large zip-lock bag. Add the ribs, seal the bag and shake to coat the pork thoroughly. Refrigerate for 2-3 hours or overnight if time permits.

Preheat the oven to 180˚C.  

2. Remove the ribs from the bag, reserving the marinade. Place the ribs on a rack, set over a roasting pan filled with 1 cm water. Roast for 35-40 minutes or until golden and deeply caramelised. Remove the ribs from the rack and set aside, loosely covered with foil while you make the glaze.

3. Place the reserved marinade in a small saucepan over medium-high heat with any juices from the roasting pan. Bring to the boil and simmer for 4-5 minutes or until the mixture is sticky, watching carefully to ensure it doesn’t burn. Brush the glaze over the ribs, then sprinkle with dried saltbush.

Serve with fresh saltbush leaves and limes wedges.


Catch Mark Olive in the second season of On Country Kitchen, Wednesdays 7:30 on NITV from 23 October to 18 December, or on SBS On Demand.