Browse All Recipes

Sticky glazed pork ribs

Australian Gourmet Traveller Japanese recipe for sticky glazed pork ribs.

By Lisa Featherby
  • 15 mins preparation
  • 4 hrs 15 mins cooking
  • Serves 8 - 10
  • Print
Sticky glazed pork ribs


  • 1.6 kg pork baby back ribs
  • To serve: toasted sesame seeds
Umeboshi sauce
  • 1 tbsp grapeseed oil
  • 1 onion, finely chopped
  • 2 apples, peeled and grated
  • 16 seeded umeboshi (see note)
  • 275 gm (1¼ cup) brown sugar
  • 150 ml brown rice vinegar
  • 150 ml mirin
  • 60 ml (¼ cup) kecap manis
  • 10 gm ginger, finely grated on a microplane
  • 1 tsp ground allspice
  • ¼ cinnamon quill
  • 200 ml tomato 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