Pork spare ribs

Finger lickin' good!
Pork spare ribs

Pork spare ribs

2H 5M
2H 20M

This easy dish requires a little bit of extra time to cook and marinade, so leave it for the weekend or days where you have extra time up your sleeve. The sweet and sticky ribs are worth all the effort, though.

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1.Cut the ribs into individual pieces.
2.In a large plastic resealable bag, combine remaining ingredients with the water. Add ribs, seal bag. Place bag in a bowl. Refrigerate for several hours or overnight, turning the bag occasionally.
3.Preheat the oven to 170°C (150°C fan-forced). Place ribs in a large baking dish, reserving marinade. Cover baking dish with foil, bake 1 1/2 hours.
4.Meanwhile, transfer reserved marinade to a small pan. Simmer, uncovered, 5 minutes, or until marinade is reduced by half.
5.Remove foil from dish. Brush ribs with marinade. Bake, uncovered, a further 30 minutes, or until the marinade is dark and sticky.
6.Serve ribs with potato wedges and salad, if desired.

To save you time and trouble, ask your butcher to cut the pork ribs into pieces. For ribs with a bit of a kick, add 1/4 cup hot chilli sauce to the marinade, if you like.


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