• 1 kg pork rib racks, trimmed
  • 2 tbsp clear honey

For the marinade

  • ½ chicken stock cube
  • 4 cloves garlic, crushed
  • 1 red onion, finely chopped
  • 1 tsp ground black pepper
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 0.25 tsp ground cumin
  • 1 tsp crushed chillies
  • 120 ml cider vinegar


  1. 1

    Make up 100ml chicken stock using ½ the chicken stock cube. Put all the marinade ingredients in a food processor and whizz until combined.

  2. 2

    Put the pork racks in a large deep roasting tin. Pour the marinade over the ribs, cover with cling film and leave to marinate for 1 hour at room temperature.

  3. 3

    Preheat the oven to 180°C, fan 160°C, gas 4. Remove the cling film from the ribs and cover the tin with foil. Bake in the oven for 50 minutes. Preheat the barbecue.

  4. 4

    Remove the ribs from the oven. Brush with honey, remove from the tin and cook on the barbecue for 5-10 minutes each side, basting with the leftover marinade in the tin, until dark brown and cooked through.

Nutritional Details

Each serving provides
  • Energy 2437kj 582kcal 29%
  • Fat 34.1g 49%
  • Saturates 13.1g 66%
  • Sugars 12.5g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

14.4g carbohydrate 1.3g fibre 48.1g protein

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