2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Spareribs yasai suzuke

You'll need

  • 1 kg
  • pork spareribs (see note)
  • 3 litres
  • vegetable oil
  • 30 gm
  • ginger, finely grated
  • 3 cloves
  • garlic
  • 10
  • fresh bay leaves
  • 3
  • cloves
  • Star anise and honey soy sauce
  • 200 gm
  • white sugar
  • 250 gm
  • honey
  • 200 ml
  • yamasa or light soy sauce
  • 15 ml each
  • sesame oil and vegetable oil
  • 100 gm
  • ginger, finely chopped or grated
  • 100 gm
  • garlic (about 1 head), finely chopped
  • 1
  • white onion, finely chopped
  • 2-3
  • whole star anise
  • Konbu pickles
  • 500 ml (2 cups)
  • rice wine vinegar
  • 150 gm
  • white sugar
  • 1
  • fresh bay leaf
  • 2
  • cloves
  • 2 tsp
  • black peppercorns
  • 2 tsp
  • coriander seeds
  • 100 gm
  • cauliflower, cut into small florets
  • 1
  • small carrot, peeled and thinly sliced
  • ½
  • Lebanese cucumber, halved lengthways and thinly sliced
  • 100 gm
  • daikon, peeled, cut into 5mm batons
  • 100 gm
  • cherry tomatoes, large ones halved


  • 01
  • For konbu pickles, combine all ingredients except vegetables, and ¼ cup sea salt in a saucepan over medium heat and bring to the boil. Cool. Add vegetables and refrigerate overnight.
  • 02
  • Combine ribs and 1 tbsp salt in a bowl, cover and refrigerate overnight. Remove, rinse, drain and pat dry with absorbent paper.
  • 03
  • Preheat oven to 160C. Place ribs in a large roasting pan with oil, ginger, garlic, bay leaves and cloves. Roast for 1½ hours or until tender. Remove from oven and cool ribs in oil. Remove ribs, drain well, discarding oil, and pat dry with absorbent paper to absorb oil.
  • 04
  • For star anise and honey soy sauce, combine all ingredients. Makes 3 cups. Combine ribs and sauce and marinate for 2-3 hours. Remove half the ribs from sauce and transfer to a frying pan over medium heat, add ½ cup sauce and cook for 5 minutes, turning frequently, or until sauce caramelises and ribs are warmed through. Repeat with remaining ribs. Serve immediately with konbu pickles to the side.
Note Ask your butcher to cut spareribs in half crossways for you.

"The spareribs at Sydney's Toko are superb. Would you ask chef Alun Evans for the recipe?"
Willow Wren Alexander, Brisbane, Qld

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 1 hr 40 min cooking
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 15 min preparation
  • 1 hr 40 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa


Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars


Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)


David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.