The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Salt-and-pepper chicken spare ribs with tamarind hot sauce

"I would love to recreate the chicken ribs I ate at Gingerboy at home. Would you print the recipe?"
George Clancy, Albert Park, Vic

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

750 gm chicken ribs (see note) 80 ml (1/3 cup) light soy sauce 80 ml (1/3 cup) Shaoxing wine 60 ml (¼ cup) sesame oil 2 tbsp Chinese five-spice For deep-frying: vegetable oil 225 gm (1½ cups) self-raising flour 3 eggs, lightly beaten 6 kaffir lime leaves, thinly sliced to serve 4 birdseye chillies, thinly sliced, to serve 2 spring onions, thinly sliced, to serve   Tamarind hot sauce 85 ml light soy sauce 70 ml coconut vinegar (see note) 70 ml Sriracha sauce 50 gm tamarind purée 50 ml sweet soy sauce 50 gm chilli jam (see note) 40 gm gula melaka (dark palm sugar), finely chopped Juice of 2 limes 2 garlic cloves, finely chopped


  • 01
  • Combine chicken ribs, soy sauce, Shaoxing wine, sesame oil and five-spice in a non-reactive container, ensuring ribs are completely coated, cover and refrigerate overnight.
  • 02
  • For tamarind hot sauce, whisk ingredients in a bowl to combine, refrigerate until required. This will keep for 2-3 days in the fridge.
  • 03
  • Heat vegetable oil in a deep saucepan over high heat to 180C. Place flour in a bowl and season to taste. Dip ribs in egg, then flour, shake off excess and deep-fry in batches until golden brown and crisp (5-6 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Serve hot, scattered with kaffir lime leaves, chillies and spring onions.

Note Chicken ribs are pieces of bone-in breast; they're available from poultry shops or butchers. You can also substitute chicken wings. Coconut vinegar is available from Asian grocers. Gingerboy makes its own chilli jam; we used shop-bought.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2015

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Fast autumn recipes


Tequila and sangrita

Spirulina Rush


conversion tool

get the latest news

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