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Sweet and Sticky Glazed Pork Ribs

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 2kg uncooked pork ribs
  • 45ml KNORR Cream of Tomato Soup, powder
  • 15ml Rajah Medium Curry Powder
  • 5ml paprika
  • 5ml Robertsons Crushed Garlic
  • 5ml Robertsons Ground Black Pepper
  • 60ml brown sugar
  • 15ml vegetable oil
  • 200ml red grape juice
  • 30ml Worcestershire sauce
  • 1 Knorrox Chicken Stock Cube
  • 45ml tomato sauce (ketchup)
  • 1 Place the ribs in a large zipping plastic bag, or into a large bowl or dish.
  • 2 Now make the rub. In a separate bowl, mix together 45ml (3 Tbsp) KNORR Cream of Tomato Soup powder, the curry powder, paprika, crushed garlic and black pepper. Stir in half (30ml) of the brown sugar.
  • 3 Sprinkle this mixture all over the ribs, and then rub it in well, making sure the ribs are coated all over. Seal the bag (or cover the dish with clingfilm), place in the fridge and leave to marinate overnight - or longer. The longer the marinating time, the better the flavour!
  • 4 Heat the oven to 160C. Place the ribs in a large greased baking pan and cover with foil. Roast for about 1h30 hour, or until ribs are cooked through, turning occasionally.
  • 5 While the ribs are roasting, prepare the barbecue sauce. Add the oil, grape juice, Worcestershire sauce, tomato sauce and remaining 30ml brown sugar to a small saucepan. Crumble in the Knorrox stock cube and bring to the boil. Now reduce the heat and simmer until the sauce is thickened and has reduced by about half.
  • 6 Remove the pork from the oven and cut into individual ribs. Baste th