Sticky sauce for pork ribs is a must have! These Asian-style sticky pork ribs with their dark, glossy marinade have a pleasing hint of rich, treacle-toffee flavours – thanks to the addition of the aromatic Dark Muscovado cane sugar. These juicy, melt in your mouth sticky pork ribs are ideal for family dinners, a romantic date night, or even just a relaxing evening meal in front of the tele!
How to make sticky pork ribs
Follow this simple 4 step recipe for the most delicious sticky pork ribs you’ve ever had! For this recipe, you will need a large deep roasting tin lined with foil.
Preheat the oven to 170°C/Fan150°C, 300°F, Gas Mark 3.
Combine the soy, hoisin and chilli sauces with the oil, Tate & Lyle Dark Muscovado Sugar and garlic in a shallow non-metallic tray. Add the pork ribs and turn them in the marinade to coat. Set aside for at least 1 hour, or overnight, covered in the fridge. Turn occasionally.
Half-fill the roasting tin with cold water and place it on the bottom of the oven. Arrange the ribs directly on the middle shelf of the oven, sitting above the pan of water. Transfer the remainder of the marinade into a small bowl. Roast the ribs for 1 hour, carefully brushing the ribs every 15 minutes with the marinade. After 30 minutes turn the ribs over and continue basting as before. Be sure to watch carefully during the last 10 minutes to make sure that the ribs don’t caramelise too much.
Why not serve these sticky pork ribs up with corn-on-the-cob and wedges? Or, if you're trying to be relatively healthy, coleslaw makes for another great accompaniment.
Remove and place on a chopping board, slice and serve.
In the unlikely event that you have leftover pork, you could always make up some lunchtime pork wraps garnished with lettuce, spring onions, and perhaps even some hoisin sauce.
Ingredients – 7 items
Tate & Lyle Dark Muscovado Sugar
Sweet chilli sauce
Peeled & crushed
Pork loin rack of ribs
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