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Sweet and Salty Pork Ribs

By OcadoLife
A 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

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