Soy Caramel-glazed Pork Ribs For Easter Day 2024

Make ribs sticky by marinating them in sweet and salty soy caramel. Ribs can be marinated for 24 hours to add taste.


– 125ml soy sauce – 1 tsp onion granule – ½ tsp garlic granule – 1 tsp smoked paprika – 20ml apple cider vinegar – 50ml Shaohsing rice wine – 20g piece of ginger, peeled and finely grated – 5 garlic cloves, crushed – 3 star anise – 1 cinnamon stick – 1-2 tsp chilli flakes, to taste – 1 tbsp sunflower oil – 150g golden caster sugar – 5kg baby back pork rib – 2 spring onions, finely sliced – pak choi, cooked white rice, sliced red chilli and pickled veg, to serve


Step 1

In a bowl, mix soy, onion, garlic, smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes, and black pepper. Set aside.

Step 2

Add the sugar to a deep saucepan of oil over medium heat and stir occasionally until melted. Keep cooking until the sugar caramelises. 

Step 3

Pour the soy sauce mixture into the low-heat pan; it may split but will come together. 

Step 4

Turn heat back up to medium, simmer for 5-10 minutes until reduced and thickened. Remove from heat and cool to room temperature, 20–25 minutes.

Step 5

Preheat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs and place them in a large roasting tin in a single layer. 

Step 6

After adding soy caramel, foil the tin. Ribs can be chilled for 24 hours now. Bake for 2–3 hours until the ribs are cooked and a sharp knife can easily pierce them. 

Step 7

Remove the cinnamon stick and star anise and place on a dish. Pour the roasting juices into a large pan. Heat juices over high heat for 10-15 minutes until thick and sticky. 

Step 8

Return the ribs to the roasting tin after cutting them in thirds and glazing them. 

Step 9

Grill the ribs for 5 minutes on high until caramelised. If desired, sprinkle spring onions and serve with steaming pak choi, rice, and pickled veggies.


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