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Inspired by the flavours of the East, these sticky ribs make a great dish to serve for a Thai New Year celebration on 15 April. In this recipe the demerara sugar adds sweetness to the soya sauce and combines with the other ingredients to form a tasty, sticky coating.
Line the roasting tin with foil before cooking the ribs. This will protect the tin and mean less washing up, as the sauce is very sticky.
Typical values per serving:
7.8% fat per serving
This recipe was first published in April 2002.