Braised sticky pork ribs

Braised sticky pork ribs

Once you’ve tried these sticky, glazed pork ribs – slow cooked in a barbecue marinade until tender and falling off the bone – you’ll be coming back to this easy recipe again and again.

Braised sticky pork ribs

For another recipe that’s just as finger-licking good, get stuck into these roast pork ribs with a sticky marmalade glaze.

  • Serves icon Serves 4-6
  • Time icon Hands on time 15 minutes, 6½-7½ hours to cook, plus overnight marinating

Once you’ve tried these sticky, glazed pork ribs – slow cooked in a barbecue marinade until tender and falling off the bone – you’ll be coming back to this easy recipe again and again.

For another recipe that’s just as finger-licking good, get stuck into these roast pork ribs with a sticky marmalade glaze.

Nutrition: For 6

Calories
571kcals
Fat
38.4g (10.8g saturated)
Protein
33.5g
Carbohydrates
27.9g (24.9g sugars)
Fibre
0.9g
Salt
1.7g

Ingredients

  • 2 tbsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tbsp black peppercorns
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 green chillies, finely chopped
  • 2 star anise
  • 75ml maple syrup
  • 3 tbsp chipotle paste
  • 3 tbsp treacle
  • 1 tbsp English mustard
  • 100ml apple juice
  • 150ml ketchup
  • 2 tbsp quince or redcurrant jelly, or a mixture of both
  • 2 tsp Gentleman’s Relish
  • 2kg pork belly rib rack
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Method

  1. In a dry frying pan, toast the fennel, cumin and coriander seeds and the peppercorns for 30 seconds. Crush coarsely in a pestle and mortar.
  2. Heat the oil in a frying pan, then gently fry the onion for 10 minutes. Add the crushed spices with the garlic, chillies and star anise, then cook for another 2-3 minutes.
  3. Transfer to a food processor and blend to a paste. Add the remaining ingredients (except the ribs), season with sea salt and mix well.
  4. Put the ribs into a large bowl, then pour over the marinade. Rub to coat, cover with cling film, then transfer to the fridge to marinate overnight.
  5. Preheat the oven to 110°C/fan 90°C/gas ¼. Put the ribs into a roasting tray, reserving the marinade. Cover the tray with foil, then cook for 6-7 hours or until the meat is really tender and falling off the bone. Meanwhile, bubble the marinade in a small pan over a medium heat for 2-3 minutes until reduced and thickened, then use to baste the ribs regularly.
  6. Remove the tray from the oven and cut between the bones of the rib rack to create individual ribs. Turn up the oven temperature to 220°C/fan200°C/gas 7, then cook for 10 minutes more, turning, until sticky.

Nutrition

Calories
571kcals
Fat
38.4g (10.8g saturated)
Protein
33.5g
Carbohydrates
27.9g (24.9g sugars)
Fibre
0.9g
Salt
1.7g

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