Sweet Sticky Pork Ribs

19/11/2012 21:32

There are many types of ribs, including beef short ribs, pork spareribs and pork baby back ribs (also called pork loin ribs). Ribs have a membrane on the bone side that should be removed before cooking for easy eating and to allow marinades to penetrate the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers.

Ribs are best enjoyed when eaten with fingers, to get all the meat off the bones - provide finger bowls and lots of napkins for those sticky fingers. :)


Serves 4

1.6 kg  Pork Spare Ribs or Pork Rack Of Loin Ribs


2 garlic cloves, peeled & chopped
150ml cider vinegar
4 tbsp tomato ketchup
1 tbsp Worcestershire sauce
2 tbsp soft dark brown sugar
2 tbsp maple syrup
1 tbsp fresh grated ginger
1 tsp chinese five-spice powder
1 tsp ground coriander
1 tsp dry mustard powder
1 tsp smoked sweet paprika

Place all the marinade ingredients into a small saucepan and heat gently until just boiling. Reduce the heat and simmer for 8-10 minutes, then set aside to cool.

If necessary place the ribs on a chopping board and using a sharpe knife, cut the joint in between the ribs, to form single ribs. Place the ribs in a shallow (non-metallic) dish in a single layer. Pour over the cold marinade, making sure the ribs are well coated. Cover and refridgerate for 12 hours or overnight.

When ready to cook, remove the ribs from the marinade and transfer to a large shallow roasting tin lined with foil, spoon over a little of the marinade, reserving the remaining marinade. Cover tightly with more foil. Pop in a preheated oven - 170 C/325F/Gas Mark 3 and roast for 45-50 minutes. Remove the foil and turn the ribs, basting them with the marinade. Raise the oven temperature to - 190C/375F/Gas Mark 5 and return the tin to the oven, uncovered, and cook for 35-45 minutes, turning and basting the ribs 2 or 3 more times, until they are caramelised and sticky.

Quite nice served with baked jacket potatoes and homemade Crunchy Coleslaw.