Sticky Pork Ribs, kind of Asian-Style

Look, I’m going to have to admit it to those of you who don’t know already as I’ve very quickly run out of ways to say ‘big party’ and, in this post, talk about ‘holiday just with the boyfriend and no NewHuman’ without actually saying ‘wedding’.

So yeah. We, like, got married. We happened to have chosen the day traditionally set aside for those who, in the past, got married for beneficial tax purposes. Seems a good enough reason. Having already gotten a dog, a mortgage and a NewHuman we felt we may as well finalise the rise to adulthood, albeit in reverse order. And, you know, tax benefits.


It was a day of fun and I started with a double shot of bourbon and packing of plimsolls as god knows I wasn’t made to wear high heels all day. Plimsolls went on as soon as the Register was signed. I of course actually managed to audibly say ‘shit’ in the middle of the vows and failed to maintain composure at any point. Regardless, boyfriend seemed to want to continue and we were, thus, promised and married and all that stuff.

Does it feel different now?  No. Not at all. Except for wearing an extra ring and, of course, the not yet realised tax benefits.

Anyway the upside of all this was that my mum visited from Australia and offered to remain behind in London with NewHuman whilst me and the boyfriend traipsed (ie: ate and drank) our way down the North-East coast of the USA.


We went to the baseball in Boston.  Baseball is, as far as I can make out, a slightly faster and very American version of cricket.


Because we are blatantly not cool, young hipsters we of course stayed in Williamsburg, Brooklyn which was full of cool, young hipsters. We mostly ate oysters and drank beer and the boyfriend got a brief mancrush on the barman at Allswell.  HI KEVIN!

We are home again now and Mum is back home in Australia and NewHuman is back to suffering our much lower levels of care and attention. So far he’s rewarded us by being disconcertingly cute and somewhat bitey.  Today we went to the grocery store (I’m SO BLOODY AMERICAN NOW) and spunked £200 on various things. Mum had brought over an Aussie Women’s Weekly so I scanned the always-good recipes and they had something along the lines of Spicy Asian Ribs.

Mine aren’t spicy and the recipe is vaguely different but either way I must give credit to the AWW for the inspiration.

These ribs are freaking yum and sticky enough to glue your teeth together, useful if you serve it to people at a dinner party and they just won’t shut up.



Something between 1.5-2kg of pork ribs

1/2 cup soy sauce

1/2 cup sake (not pictured)

1/2 cup plum sauce

1/2 cup chilli sauce

1/2 cup honey

1 medium onion, chopped

5 cloves of garlic, chopped or minced


Mix together everything bar the ribs.


Lay the ribs in a baking tray lined with baking paper, and use, I dunno, bout 1/3 or 1/2 of the marinade on the ribs. Cover with plastic wrap and leave for 2-3hrs, or overnight if you really, really want to. I just left mine for 2hrs in the cold oven, covered. Was FINE.


I’ve been pleased by the view out the back door recently – awfully spring-like.   THANK GOD.

Anyway after the requisite marinading stick the ribs in a pre-heated oven (140C fan oven, 160C other ovens) for 2 hours, after having covered tightly with foil.  Don’t over-crowd the ribs – I ended up using two baking trays.


The ribs will, after 2hrs, look like anaemic little shits. Fear not.

Remove them from the baking trays to a plate or bowl, for a bit. Not long, just for interim storage purposes.


Drain the remaining liquid into the leftover marinade, into a saucepan, and simmer till it goes a bit thick and reduces by about half. It’s no great science, just do it till you are happy with it.

It’ll look gross.


When reduced, generously brush it over the ribs, which you’ve put back into newly lined trays.

Stick them in a preheated oven at 160C (fan) or 180C (regular oven).

After 20 mins turn the oven up to 200C and brush with more marinade.


I served with a simple salad of cucumber, onion seeds, coriander and Japanese rice wine vinegar.

After ten more mins the ribs should be freakishly brown and sticky.

Serve – you can use the leftover marinade as a dipping sauce if you want. I caught the boyfriend pouring some over the cucumber salad – NOT NECESSARY.



One thought on “Sticky Pork Ribs, kind of Asian-Style

  1. Ness says:

    Beautiful news x

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