Sticky Spare Ribs

Pork spare ribs are deliciously tasty when slowly cooked. Many of us only enjoy ribs in a Chinese and American restaurants but they make an easy and economical meal.

6 Portions
Prep: 15 minutes plus overnight marinating
Cook: 2 hours



  • 3 cm ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 700g canned tomato, pureed
  • 75ml red wine vinegar
  • 6 tbsp golden syrup
  • 1 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 teaspoon cayenne pepper

Spare Ribs

  • 2kg spare ribs, cut into individual ribs

To Serve

  • Spiced Bean Rice (see recipe)
  • or boiled rice


  1. Marinade: Place all the marinade ingredients in a casserole pan or large saucepan and put it over a high heat. Stir the marinade regularly so that the ingredients are well distributed, bring it to a strong simmer then reduce the heat to a simmer and leave it to cook for 15 minutes. Remove the marinade from the heat and allow it to cool.
  2. Place the ribs in a container with the cooled marinade, cover the container and place them in the refrigerator to marinate overnight or for at least 6 hours.
  3. To Cook: Preheat an oven to 180°C. Place the ribs with the marinade in an oven tray and place them on the centre shelf of the preheated oven. Leave the ribs to cook for 1 hour, turning them regularly so that all sides cook evenly.
  4. Preheat the grill to high and place the ribs under the grill for 1-2 minutes to crisp up the marinade. Serve.
  5. To Serve: Place the ribs on a bed of spiced bean rice or boiled rice with a little of the sauce. Serve the ribs with a bowl of water with lemon for washing sticky hands and plenty of napkins.