Sticky Maple Syrup Ribs


2 British pork spare ribs

2 Star anise

2 Cinnamon sticks

1 Cola


125g Hoisin sauce

75g Tomato puree

35g Tomato ketchup

3 tbspns Clarks Maple Syrup

2 tbspns Sweet chilli sauce

2 tbspns Soy sauce

2 tbspns Fresh ginger, finely grated (optional)

2 cloves Garlic, finely grated

2 Juice of limes

2 pinch chilli powder



    1. Preheat the oven to 160’c/gas mark 4

    2. Place the ribs, star anise and cinnamon in a large roasting tin. Pour in enough cola to cover the ribs.

    3. Cover with foil and roast for 1 ½ hours or until the meat is tender.

    4. Place the marinade ingredients in a bowl and mix well..

    5. Remove the ribs form the oven, drain and cool.

    6. Brush the ribs liberally with the sticky marinade, cover and place in the fridge for a couple of hours or overnight.

    7. Cook on medium hot coals, turning and basting regularly until the ribs are dark and sticky. (alternatively cook under a medium hot grill

Serve garnished with Fresh parsley