Glaze pork ribs with this indulgent treacle topping, which works perfectly in the oven or on the barbecue grill. Dig in and get sticky fingers…
Prep: 10 minutes
Cook: 25–30 minutes
For the meat:
- 500 g pork loin rack of ribs
- 1 sprig fresh rosemary
- 1 large sprig fresh thyme
- 1 large clove garlic, unpeeled
For the glaze:
- 1 tablespoon Lyle’s Golden Syrup
- 2 tablespoons tomato ketchup
- 1 tablespoon light soy sauce
- 1 rounded tablespoon soft dark brown sugar
- Preheat the oven to 200°C/180°C fan/Gas Mark 6.
- Place the ribs in a large saucepan and cover with boiling water.
- Drop in the rosemary, thyme and garlic clove and bring to the boil. Boil for 10 minutes, then drain and discard the water, herbs and garlic.
- Pour the ingredients for the glaze into a small saucepan over a medium heat, then simmer for 3–4 minutes, until reduced and nicely sticky. Remove from the heat.
- Transfer the blanched ribs to a baking tray and brush all over with the glaze. Pop the tray on the middle shelf of the oven and cook the ribs for 10–15 minutes, until the pork is completely cooked through and nicely sticky.
- Place the barbecued ribs on a chopping board, slice into ‘soldiers’ and serve.
Serve with a vibrant coleslaw, baked potatoes or corn on the cob, and plenty of napkins!
This recipe features in the The Lyle’s Golden Syrup® Cookbook and is published by Simon & Schuster.
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