Pork spare ribs

    A recipe for tender fall-off-the-bone spare ribs baked in a marinade made with soy sauce, tomato puree, garlic and brown sugar marinade.

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    • 2 tablespoons olive oil
    • 3 tablespoons soy sauce
    • 2 garlic cloves, crushed
    • juice of 1 lemon
    • 2 tablespoons brown sugar
    • 2 tablespoons tomato puree
    • 1 tablespoon prepared mustard
    • 1 tablespoon paprika
    • 1 (750g) sheet pork spareribs


    1. Whisk olive oil, soy sauce, garlic, lemon juice, brown sugar, tomato puree, mustard and paprika together in a bowl until well combined. Rub marinade all over ribs; place on a shallow baking tray, cover with foil and store in fridge for at least 1 hour or overnight.
    2. Preheat oven to 140 C / Gas 1.
    3. Pour a small glass of water onto the baking tray with ribs; recover with foil and cook in preheated oven for 1 hour.
    4. Increase temperature to 180 C / Gas 4; continue to cook for 1 hour, coating them with the sauce every so often, until meat is tender and ribs are sticky.

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