Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Marmalade-Glazed Sticky Ribs

by Catherine Hill from The Weekend Cookbook

From The Weekend Cookbook these marmalade-glazed sticky ribs are a real treat. Take a rack of pork ribs and smother with a sweet marmalade and soy sauce.


If there’s a barbie on the agenda, I’d move the sossies to one side and put a marmalade-glaze smile on everyone’s face instead. Simple, delicious and probably worth making twice the quantity.

Read more Read less


1kg rack of pork ribs
500ml apple juice
For the marinade:
4 tbsp marmalade
2 tbsp soy sauce
3 tbsp sunflower oil
2 garlic cloves, chopped

Don't miss our spring eBook sale!


Place the ribs in a roasting tin or large pan and pour over the apple juice. Top up with enough water to cover. Bring to the boil, skim off any scum and then simmer for 1 hour until tender. Drain well and pop into a non-metallic bowl.

Combine the marinade ingredients and pour over the ribs. Stir to coat well – use your hands here, it’s a lot easier. Allow to marinate for as long as you can. You could do it overnight in the fridge if you’re really organized.

When you’re ready to eat, cook the ribs over hot coals for 10 minutes, turning and basting as you go until they’re sticky and nicely charred. If the barbecue’s been rained off, finish them under a hot grill instead for about the same amount of time. Serve with rice, salad and lots of napkins.


Cooking the ribs in apple juice does several things: it adds lots of flavour, it ensures the meat is as tender as possible and it means you know hand on heart that they’re going to be cooked right through when you serve them.

Comments are closed.

More Barbecue Recipes

View all


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week