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    Sticky Ribs

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    Sticky Ribs

    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.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    • 2 x 500g packs Waitrose British Pork Spare Ribs
    • 2 cloves garlic, finely chopped
    • 2 tsp peeled and finely chopped fresh root ginger
    • 2 tbsp Waitrose Dark Soya Sauce
    • 50g Waitrose Demerara Sugar
    • 100ml red wine
    • 2 tbsp tomato purée
    • 3 tbsp chopped fresh coriander


    1. Preheat the oven to 200°C, gas mark 6. Place the ribs in a saucepan of boiling water and simmer for 15 minutes. Meanwhile, in a small bowl, stir together the remaining ingredients, except the coriander, until combined.
    2. Drain the ribs thoroughly and place in a single layer in a roasting tin. Pour the sauce over the ribs and turn to coat them. Bake for 20-25 minutes, basting and turning the ribs occasionally, until well glazed with the sauce, thoroughly cooked, sticky and beginning to brown.
    3. Place on serving plates, sprinkle with the coriander and serve immediately with rice or noodles.

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    Cook's tips

    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.


    Average user rating

    5 stars