River Cottage Australia



Want to learn how to cook ribs? Try this delicious pork spare ribs recipe from River Cottage Australia - guaranteed to be soft, sticky and falling off the bone!


  • Ingredients for the ribs:

  • 4 sets of Pork spare ribs

  • 330ml apple cider

  • 2 litres of water or chicken stock

  • 1 large onion, roughly chopped

  • 4 garlic cloves, roughly chopped

  • 4 cloves

  • 2 bay leaves

  • Ingredients for the BBQ Sauce:

  • 1 medium onion, finely chopped

  • ½ cup passata

  • ¼ cup apple cider vinegar

  • ¼ cup molasses

  • ¼ cup brown sugar

  • 4 coriander roots crushed to a paste in a mortar and pestle

  • 5 large garlic cloves, crushed

  • 1 tbsp smoked paprika

  • 2 tsp ground cumin

  • 2 tsp hot English mustard

  • 2 tbsp Worcestershire sauce

  • 1 tsp salt

  • 1 tbsp olive oil

  • ½ - 1tsp cayenne pepper (optional)


  • For the ribs::

  • 1.

    Preheat your oven to 170C and combine all of your ribs ingredients in a high sided baking dish. Cover the dish as tightly as possible with foil (or put it’s lid on it). Braise for 1 ½ - 2 hours until tender. While it’s cooking, make your sauce.

  • For the sauce::

  • 1.

    Heat a medium sized saucepan over a low heat. Add the oil and onions and cook gently until the onion has softened but not browned. Add all other ingredients, stirring well to combine. Raise the heat and simmer for 10 minutes. The sauce is now ready for basting.

  • To put it all together::

  • 1.

    Once the ribs are done in the oven heat a grill or a BBQ and baste the spare ribs generously with the sauce. Grill/BBQ on high until the sauce caramelises over the ribs.

  • 2.

    Serve with extra sauce to side.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 295kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 41g
  • Sugar 34g
  • Sodium 451mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
6 comments • 4 ratings
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Posted by Matthew51Report
Fantastic dish.
Pork was meltingly good.
Sauce was perfect. The coriander roots really helped to offset the sweetness of all the sugar. Will definitely do this one again.
Posted by Rina3Report
Made this twice already and love it!!!!
Posted by Debra39Report
Never cooked ribs before these were tender and flavoursome. Sauce very rich so had homemade chips with yoghurt sauce to offset. Left over sauce requested to be used for a roast beef meal and braising liquid will use in a risotto so not a scrap of wastage.
Posted by DaicatReport
Who would believe that braising the ribs first could make such a difference to the end product. The meat literally fell off the bones. As for the sauce - soooo delicious.
Posted by HonniReport
A-M-A-Z-I-N-G!!!!! and my husband is gluten, lactose, onion and garlic intolerant so I made this recipe without the onion, garlic or Worcestershire sauce. He can tolerate garlic infused olive oil so used this instead. I also didn't use coriander or molasses and it turned out fantastic. just had requests from the family to make again tomorrow and to send them the recipe!
Posted by Bella PepperReport
Can't wait to try the BBQ Sauce. I make my own Worcestershire Sauce as I'm gluten free. So to try this recipe is going to be great, hubby loves ribs. I think this could be a family favorite :)