MaRobert's Sticky Pork Ribs

by Maggie Mazoleka on June 22, 2015

A tantalising treat that you can really get stuck into, MaRobert's Sticky Pork Ribs are a delicious indulgence and perfect for an al fresco occasion this summer!

Serves: 4-6
Preparation time: 1 hour 40 minutes (plus 8-12 hours for the pork to marinade)


  • 500g tomato passata
  • 2 garlic cloves, crushed 
  • 1 thumb-sized piece ginger, finely chopped
  • 1 tbsp soy sauce
  • ½ jar MaRobert's sauce, any variety
  • 1 tbsp Worcestershire sauce or Henderson's relish             
  • 3 tbsp quality honey
  • 1kg pork ribs, around the same size
  • Salt and pepper



  • Combine the passata, garlic, ginger, soy sauce, MaRobert's sauce, Worcestershire sauce/Henderson's, honey, and salt and pepper in a large bowl. 
  • Add the pork ribs to the mixture, cover, and leave to marinade, preferably over night. 
  • Heat the oven to 180 degrees (200 for non-fan).
  • Arrange the ribs in a shallow roasting tin and cover with foil, leaving some of the marinade to one side. Place in the centre of the oven and bake for 30 minutes. 
  • Remove the foil, turn the ribs and coat in the remaining marinade, then place back in the oven and cook for a further 50-60 minutes. 

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