• sharron

Sticky Pork Ribs

These sticky ribs are actually made from half a pork loin joint. The other half was then coated in a sage & onion crumb for another dinner. Removing the visible fat from the pork makes them a much healthier and lower calorie option than the high fat, high calorie versions. These are also great for the BBQ.

Serves 4


Pork Loin cut into Rib Size Portions

1/2 Pint Sugar Free Orangeade

2 Cloves Garlic Finely Chopped

1 Tablespoon Maple Syrup or Golden Syrup

1 Tablespoon Cornflour

1 Tablespoon Honey

1/2 Teaspoon Mustard Powder

Tablespoon Tomato Puree


Add the Orangeade to a pan with the garlic, maple syrup, cornflour, honey and mustard powder. Bring to the boil then simmer for a few minutes until it starts to thicken. Pour sauce over meat and cook at 180 for 30-40 minutes.

Next add tomato Puree to the sauce and spoon it over the ribs. Return to the oven for a further 10 minutes.

Enjoy on their own, with noodles or rice or along with a crisp salad.

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