Marmalade and soy pork ribs

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

  • 2 hrs 35 mins cooking
  • Serves 4
  • Print


Marmalade and soy pork ribs
  • 1/2 cup (170g) orange marmalade
  • 1 1/2 cup (375ml) orange juice
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (125ml) dark soy sauce
  • 1/4 cup (55g) light brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1.5 kilogram pork belly, bone in


Marmalade and soy pork ribs
  • 1
    Combine marmalade, juices, sauce, sugar and pepper in medium saucepan; stir over heat until marinade is almost boiling. Cool 10 minutes.
  • 2
    Combine pork with marinade in large shallow dish; cover, refrigerate overnight.
  • 3
    Heat covered barbecue to 180°C/350°F. Transfer pork and marinade to disposable baking dish; cover with foil. Cook, using indirect heat, about 2 hours, basting occasionally. Remove foil, cook a further 15 minutes. Remove ribs from barbecue; cover, stand 5 minutes before cutting.
  • 4
    Transfer marinade to small saucepan; boil, uncovered, until thickened slightly. Serve sauce with sliced ribs.

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