Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Ian Parmenter’s sticky spare ribs Food Ian Parmenter’s sticky spare ribs Preparation time 10 minutes Cooking time 25 minutes Serves 6 Ingredients 2 kg pork spare ribs Marinade 1 cup tomato sauce ½ cup honey ½ cup sherry 2 tbsp light soy sauce 1 tbsp brown sugar (or raw sugar) 1 tbsp white vinegar 40ml peanut oil Method Cut pork into pieces. Mix up the marinade ingredients and toss pork with the marinade and leave in the refrigerator for at least an hour, or overnight. Before cooking, drain the ribs, reserving the marinade. Heat 1 tablespoon of oil in a large wok or frypan, fry ribs in batches for 3–4 minutes or until browned. Place ribs on a rack in baking tray with a centimetre or so of water in the bottom, and bake in 200°C oven for 20 to 25 minutes, basting every 5 minutes. Heat up any remaining marinade and serve separately. Garnish with mint and spring onions if desired. Food Preparation Time 10 minutes Cooking Time 25 minutes Serves 6 Shop Dessert Wine You might also like Food Saurbraten (German pot roast) Food Heather Jeong’s Daeji bulgogi (Korean spicy pork) Recipe Food Pork, prawn and cabbage rolls with crab roe sauce Words by Philip Chun on 4 Sep 2018 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline