Soy caramel-glazed pork ribs
- Ailsa Burt
Save recipe
Serves 6
More effort
Prep: 20 mins
Cook: 3 hrs and 40 mins
plus cooling
A star rating of 4.7 out of 5.3 ratingsRate
loading...
Marinate ribs in a sweet and salty soy caramel to give them a sticky richness. You can marinate the ribs for up to 24 hours to give them even more flavour
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 4.9 out of 5.9 ratings
Blueberry & soft cheese babka
A star rating of 0 out of 5.0 ratings
Tahini, white chocolate and black sesame cookies
A star rating of 2.5 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
125ml soy sauce
-
1 tsp onion granules
-
½ tsp garlic granules
-
1 tsp smoked paprika
-
20ml apple cider vinegar
-
50ml Shaohsing rice wine
-
20g piece of ginger
peeled and finely grated
-
5 garlic cloves
crushed
-
3 star anise
-
1 cinnamon stick
-
1-2 tsp chilli flakes
to taste
-
1 tbsp sunflower oil
-
150g golden caster sugar
-
5kg baby back pork ribs
-
2 spring onions
finely sliced
-
pak choi
cooked white rice, sliced red chilli and pickled veg, to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal832
- fat48g
- saturates17g
- carbs30g
- sugars29g
- fibre1g
- protein68g
- salt3.1g
Ad
Method
-
step 1
Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside.
-
step 2
Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted. Continue to cook until the sugar has darkened and caramelised. Reduce the heat to low and pour in the soy sauce mixture (it may split at this stage, but will come together again as it cooks). Turn the heat back up to medium, bring to a simmer and cook for 5-10 mins until the mixture has reduced and thickened. Remove from the heat and cool to room temperature, about 20-25 mins.
-
step 3
Meanwhile, heat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs (see tip, below), then arrange them in a single layer in a large roasting tin. Pour over the soy caramel and cover the tin tightly with foil. At this stage, the ribs can be chilled for up to 24 hrs. Bake for 2 hrs 30 mins-3 hrs until the ribs are very tender and a sharp knife can be easily inserted. Remove to a plate and tip the roasting juices into a wide pan, removing the cinnamon stick and star anise. Cook the juices over a high heat for 10-15 mins until thickened and sticky. Cut the ribs into thirds, then toss in the glaze and return to the roasting tin. Heat the grill to high and grill the ribs for 5 mins until caramelised. Scatter over the spring onions and serve with steamed pak choi, rice and pickled vegetables, if you like.
Recipe tip
The membrane will not soften as the ribs cook – removing it ensures you will have tender, fall-apart ribs.
Recipe from Good Food magazine, April 2023
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...