Sticky ginger-glazed pork ribs

  • 4
  • 2 hours 50 minutes plus overnight marinating time

Meltingly tender racks of pork ribs are glazed, glazed then glazed again in a sticky, sweet combination of ginger cordial, soy sauce, orange and garlic to create this wonderful showstopping recipe from Luke Holder. Serve with rice or whatever accompaniments you like to turn it into a full meal.

First published in 2021




To serve



Bring a large pan of salted water to a simmer. Add the pork ribs and gently braise for 1.5-2 hours, until they’re tender and nearly falling apart. They’re ready when a toothpick can be pressed through the meat without any resistance. Allow to cool in the water slightly before carefully taking them out and setting aside


Pour the ginger cordial into a large bowl then add the orange juice and zest, garlic and soy sauce. While the ribs are still warm, submerge them into this mixture, then leave to marinate for 24 hours


The next day, preheat an oven to 180°C/gas mark 4. Place the ribs on a wire rack set over a deep baking tray, then cook in the oven for 8 minutes


Take the ribs out, brush liberally with the remaining marinade 4 or 5 times, getting some of the caramelised syrup that has dripped down into the tray below back on the meat too. Return the ribs to the oven for another 6-8 minutes, then repeat this process again and again until the ribs are dark, glossy and deliciously glazed. This process does take a while but it’s key to getting a great finish


Once you’re happy with how glazed the ribs are, transfer them to a serving platter and garnish with the coriander, sliced chillies and sesame seeds

First published in 2021

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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