Spicy Chinese Plum Sauce

Spicy Chinese Plum Sauce: Lip-smackingly delicious sauce. Image: Karen Hart

Spicy Chinese Plum Sauce: Ribs will never be the same again

Want some extra zing to your dishes? Whip together this spicy Chinese plum sauce recipe from food writer, Karen Hart.

Spicy Chinese Plum Sauce

Spicy Chinese Plum Sauce: Lip-smackingly delicious sauce. Image: Karen Hart

Give your braai a deliciously fruity twist with food writer Karen Hart’s spicy Chinese plum sauce. It will add extra zing to sticky braai ribs or use it to baste a pork joint or chops to give them extra flavour. This sauce also works its magic with stir-fries.

The versatility of stone fruit is simply amazing. There are so many delicious dishes you can whip together with these ruby gems of nature. Did you know that you can actually freeze fresh stone fruit for later use as well?

How to freeze stone fruit for later preparation of spicy Chinese plum sauce

The best way to freeze fresh plums, peaches and nectarines are to ‘dry’ freeze them. Slice the fruit into bite-size pieces, then lay them in a single layer onto a tray lined with baking paper. Place into the freezer and once completely frozen, place the pieces into portion-sized freezer bags.

Freezing the individual pieces before bagging them and returning them to the freezer prevents them from clumping. Alternatively, blitz your favourite fruit and make delicious juice that can be frozen in a sealed container to preserve the fresh taste of summer.

Spicy Chinese Plum Sauce recipe

5 from 1 vote
Recipe by Dirnise Britz Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time




Total time






  • 2 kg 2 ripe plums (You can use plums of any colour for this recipe.)

  • 5 – 6 medium-sized 5 – 6 onions, chopped

  • cloves from 1 head of garlic, peeled and chopped

  • 20 cm 20 fresh ginger, peeled and chopped

  • 1 cup 1 soy sauce

  • 4 cups 4 apple cider vinegar

  • 4 4 red chillies, deseeded and chopped

  • 5 cups 5 brown sugar

  • 6 6 star anise, ground


  • Cut the plums in half and remove the stones.
  • Put all the ingredients, except the sugar and star anise in a large saucepan or preserving pan.
  • Bring to the boil, cover and simmer for 20 minutes or until the ingredients are very soft. Pass the ingredients through a mouli or coarse sieve and return to the cleaned saucepan or preserving pan.
  • Add the sugar and star anise and bring back to a boil, stirring frequently to ensure that the sugar dissolves.
  • Simmer for an hour until the mixture is thick and creamy.
  • Pour the sauce into sterilized bottles and seal with vinegar-proof lids.


Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.