An easy, tasty main course for those of us not especially blessed in the kitchen. This was based on a simple rib recipe which I had and added to by virtue of what was in my pantry.


  • 1 kg pork spare ribs

  • 4 tbsp tomato sauce

  • 2 tbsp honey

  • 3 tbsp light soy sauce

  • 3 tbsp white wine vinegar

  • 3 tbsp teriyaki marinade/ baste

  • 3 tbsp worcestershire sauce

  • 1 tbsp brown sugar

  • 2 tsp tomato paste

  • 1.5 cups beef stock

  • 1 tsp salt


  • 1.

    Place the spare ribs in a roasting pan.

  • 2.

    Mix together the other ingredients and pour over the ribs.

  • 3.

    If time, marinade for 2-3 hours.

  • 4.

    Preheat oven to 220C then cook ribs for 15 mins.

  • 5.

    Transfer the spare ribs to a roasting rack.

  • 6.

    Lower the oven temperature to 190C and cook the spare ribs for a further 30 mins until brown and crisp.

  • 7.

    Meanwhile, place the roasting pan over a moderate heat and boil the marinade until reduced to a thick sauce.

  • 8.

    Arrange the spare ribs on a serving dish and pour over the sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 768kj
  • Fat Total 58g
  • Saturated Fat 18g
  • Protein 41g
  • Carbohydrate 16g
  • Sugar 13g
  • Sodium 982mg

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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Best served with a green salad with citrus dressing to leaven the strong stickiness of the ribs. An alternative method of cooking is on the barbecue with the lid down - but be careful of flare ups!

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