Sweet & Sour Ribs©


  • Pork Ribs (about 12-15 ribs)
  • 2 tablespoons Vegetable Oil
  • 4 tablespoons Water
  • 1 teaspoon Sea Salt
  • 3 tablespoons Dark Brown Soft Sugar
  • 10.1fl oz-300ml Pineapple Juice
  • 2 tablespoons Crushed Garlic
  • 2 tablespoons Honey
  • ¼ teaspoon White Pepper
  • 2 teaspoons Ginger Paste
  • 2fl oz-60ml Rice Wine Vinegar
  • 4fl oz-120ml Light Soy Sauce
  • 1 tablespoon Tomato Ketchup


  1. Place all of the ingredients (except the pork ribs) into a saucepan over a medium heat and stir until the sugar has dissolved. Set the marinade to one side to cool until ready to proceed
  2. Once cool, place the marinade in a large mixing bowl. Coat the ribs evenly in the marinade and make sure the meat is set down into it and cover with clingfilm
  3. Pop into the fridge for at least 24 hours to marinade
  4. When ready to cook, add the ribs on top of a roasting rack (reserve the marinade). Pre-heat oven to 320˚F/160˚C regular oven or 284˚F /140˚C fan assisted oven
  5. Pop the ribs into the oven (no need to turn when cooking with a Vulcan Roaster) for 1 hour and 30 minutes
  6. Remove from the oven and baste with the remaining marinade and pop back into the oven for a final 1 hour and 20 minutes
  7. Remove from the oven and leave to rest for 5 minutes before serving

Image Gallery