Crispy pork ribs with a soy and maple marinade Recipe

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serves: 2
Skill: easy
Prep: 15 min
Cooking: 1 hr 5 min

Nutrition per portion

Calories 466 kCal 23%
Fat 10g 14%
  -  Saturates 3.5g 18%
Carbohydrates 30g 23%

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


  • 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.

  • 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.

  • 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.

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