Sticky Pork Rib

Sticky Pork Rib

This recipe is adapted from a recipe featured in Australia Masterchef 2012. The flavour is quite complex due to the use of saltish, sweet, sour and spicy ingredients. The sticky pork rib is tender and the taste pretty delicious although I find the sauce a tad intense. I would half the amount of sauce ingredients the next time I cook this dish and have adjusted the recipe to reflect this.


  • 1.5 kg pork rib
  • Marinade:
    • 1 tbsp salt
    • 1 tbsp brown sugar
    • 1 tsp ground cumin
    • 1 tsp chilli powder
    • 1 tsp dijon mustard
    • 1 tsp oregano
    • 1/2 onion (chopped)
    • 2 cloves garlic (chopped)
  • Sauce:
    • 3/4 tsp salt
    • 1/2 cup brown sugar
    • 1/2 tsp ground cinnamon
    • 1/2 tsp cumin
    • 1/2 tsp chilli powder
    • 1/2 tsp hot English mustard
    • 1 tbsp tomato sauce
    • 1/2 onion, finely chopped
    • 1/2 lemon (juice & rind)
    • 375 ml water


  1. Rub pork rib with marinade and leave rib to marinade for at least 2 hours.
  2. Combine sauce ingredients in a saucepan and bring to the boil. Simmer for 15 minutes.
  3. Heat some oil in a pan and add pork rib. Seal on both sides. Remove to a roasting tray.
  4. Pour hot sauce over the pork rib. Cover the roasting tray with foil and roast at 180ºC for 1 1/2 hours.Turn the rib every half hour.
  5. For the last 20 minutes, remove foil to thicken the sauce. Turn rib over after 10 minutes.

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