Sticky glazed pork ribs

Australian Gourmet Traveller Japanese recipe for sticky glazed pork ribs.
Sticky glazed pork ribs

Sticky glazed pork ribs

Ben Dearnley
8 - 10
4H 15M
4H 30M


Umeboshi sauce



1.For umeboshi sauce, heat oil in a saucepan over medium heat, add onion and stir occasionally until tender (10-15 minutes). Add remaining ingredients, except tomato sauce, and 400 ml of water. Bring to the boil, then simmer until apple falls apart (25-30 minutes). Remove from heat, discard cinnamon and add tomato sauce. Process in a blender until smooth.
2.Meanwhile, preheat oven to 150C. Place pork in a roasting pan, pour sauce over and bake covered, turning occasionally, until pork is tender (3 hours).
3.Drain excess sauce from ribs and roast, brushing occasionally with marinade, until well glazed and sticky (20-30 minutes). Serve hot scattered with sesame seeds.

Note Umeboshi are preserved Japanese plums, available from Japanese and Asian grocers.

Drink Suggestion: American-style India pale ale. Drink suggestion by Max Allen


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