Sticky Glazed Pork Ribs Recipe

January 22, 2025 - by ultimaterecipe10

I came across this recipe a few weeks ago in an old newspaper cutting dated January 1970 from the Australian Women’s Weekly. The recipe sounded delicious, so I gave it a try and I’ve made it a few times since. It’s one of those recipes where it’s minimal effort for maximum results, most of the work is done in the oven. The ribs turn out melt-in-your-mouth tender, and the sticky glaze makes this recipe one you’ll want to revisit.

The recipe calls for 4 lb (2 kilos) of pork spareribs. My butcher only had these pork riblets, which I believe are baby back ribs cut in half; you can use spareribs, baby back ribs, or pork riblets like I’m using today. These days, butchers usually remove the membrane from the ribs, but if you see a thin film of membrane, just remove it. Mine didn’t have any.

Grease a shallow baking tray and place the ribs meaty side down. Roast them in a preheated oven at 220°C for 30 minutes (conventional oven with no fan). After 30 minutes, turn the ribs over, reduce the oven temperature to 180°C, and continue cooking for another 45 minutes.

While the ribs are cooking, make the glaze. Simply combine:

1/2 cup of soy sauce
3/4 cup of water
1/4 cup of honey (spray the cup with a little oil to make the honey slip out easily)
1/2 cup of orange marmalade
2 cloves of garlic, grated
1 tablespoon of grated fresh ginger
Juice from half a lemon
1 teaspoon of black pepper
1/2 teaspoon of ground ginger

Stir well to combine the glaze.

After the ribs have cooked for the additional 45 minutes, remove them from the oven and pour off any excess fat from the pan. Pour the sauce over the ribs and return them to the oven for another 60 minutes, basting frequently. Start basting after about 20-25 minutes, then every 10-15 minutes after that, making sure to turn the ribs and baste both sides.

The result: beautiful sticky ribs that are full of flavor and so tender. Enjoy the extra sauce poured over the ribs or drizzled over some steamed rice.

Mike and I were so keen to eat them that we gobbled them up in no time, but I managed to get a couple of photographs. I hope you enjoy this recipe as much as we do!