Illawarra plum spare ribs

3 pork spare ribs
45 ml (1 1/2 fl oz) port wine
15 ml (1/2 fl oz) wine vinegar
75 ml (2 1/2 fl oz) Illawarra plum sauce
45 ml (1 1/2 fl oz) rosella syrup
15 g (1/2 oz) ironbark honey
60 g (2 oz) whole Illawarra plums
30 g (1 oz) eggplant, zucchini and chilli chutney

1. In a very hot pan seal the ribs, then lower the heat and continue to cook the ribs till they are ready, remove and keep them warm.
2. Pour port wine and wine vinegar into hot pan and reduce heat by half. Add the Illawarra plum sauce, rosella syrup and honey. Bring to the boil and add the Illawarra plums, simmer for approximately 5 minutes. Pour the sauce onto the plate, place the ribs on the sauce and then place the plums on the ribs.
3. Serve with eggplant, zucchini and chilli chutney.