Crispy pork ribs with a soy and maple marinade Recipe

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(5 ratings)

Preparation Time15 mins Plus marinating
Cooking Time1 hours 5 mins
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories466 Kcal23%
Fat10 g14%
Saturated Fat3.5 g18%
Carbohydrates30 g12%

Pork ribs are really meaty, so make perfect sharing food. We love this combination of sweet and salty ingredients to create a moreish marinade that gives the pork ribs a wonderfully sticky finish. These are perfect for parties, but we wouldn’t blame you for wanting to keep them all to yourself. We love a big green salad and some crispy fries on the side of this pork ribs recipe. A word of warning though - you need to gently cook the ribs for longer than you think or otherwise they end up dry and chewy!


  • 5cm piece ginger, grated
  • 6 garlic cloves, finely chopped
  • 125ml soy sauce
  • 175ml maple syrup
  • 125ml dry sherry
  • 1tbsp chilli sauce or sriracha sauce
  • 1.5kg pork ribs


  1. Mix together the ginger, garlic, soy, maple syrup, sherry and chilli sauce in a large bowl. Add the ribs, coat them thoroughly, cover then marinate in the fridge for at least 2 hrs or overnight.
  2. Heat the oven to 180C, gas 4. Remove the ribs from the bowl, reserving the marinade, and put on a rack set over a roasting pan filled with 1cm water. Roast for 40-45 mins until caramelised. Remove the pork and set aside, covered with foil, while you make the glaze.
  3. Put the marinade in a small pan over medium-high heat with any juices from the roasting pan. Bring to the boil, then allow to bubble for 10-15 mins until the mixture is sticky, watching carefully to ensure it doesn’t burn. Strain the glaze, then brush over the ribs and return to the oven for 10-15 mins until browned. Serve with coriander and lime wedges.