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Sweet and Salty Pork Ribs

Sweet and Salty Pork Ribs

By OcadoLifePublished on 16 September 2025A perfect balance of flavours, these Sweet and Salty Pork Ribs bring tongue-tingling spicy and sour notes to the table too, and are covered in a gorgeous glossy glaze. Created by Mam Sham supper club hosts Maria Georgiou and Rhiannon Butler, they’re fab paired with the duo’s Apple Salad (search the recipe online); follow the salad’s quick-pickle process to make your own pickled chillies for the ribs too. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

3 hrsTotal time
6Servings
10 minsPrep time
2 hrs 50 minsCooking time

Ingredients

  • 2 (550g) packs pork ribs
  • 2 star anise
  • 3 tbsp green peppercorns
  • 1 tsp salt
  • 1 tsp unsalted butter
  • 4 tbsp fish sauce (check for gluten free if required)
  • 5 tbsp maple syrup
  • 2 tbsp sriracha (check for gluten free if required)
  • 6 tbsp ketchup (check for gluten free if required)
  • 2 limes, 1 juiced, 1 cut into wedges to serve
  • 2 tbsp rice vinegar (check for gluten free if required)
  • 2 pickled red chillies, thinly sliced (optional; see tip in intro)

Method

  • Step 1

    Preheat the oven to 150°C/130°C fan/gas 2. Place the ribs on a large sheet of foil big enough to wrap them fully.

  • Step 2

    Make a dry rub by blitzing or crushing the star anise, green peppercorns and salt, then pat onto the ribs. Wrap tightly in the foil, place in a large roasting tin and roast for 2½ hours or until tender.

  • Step 3

    Meanwhile, add the butter, fish sauce, maple syrup, sriracha, ketchup, lime juice and rice vinegar to a pan over medium heat. Bring to a simmer and cook for 8 mins or until thick and glossy. Remove from the heat.

  • Step 4

    Increase the oven to 220°C/200°C fan/gas 7. Open the foil parcel of ribs, brush them liberally with the sauce and return to the oven, uncovered, for 20 mins until caramelised and sticky.

  • Step 5

    Slice the ribs, arrange on a platter and scatter over the chillies (if using). Serve with lime wedges for squeezing.