Soy caramel-glazed pork ribs

The Dinner Table

We are on a mission to reunite families at the Dinner Table.
Join us at The Dinner Table and to help families reconnect and communicate more effectively.
We want to help families be closer, sharing and loving. The Dining Table is not only an area for eating but a place for gathering, sharing, communicating and where relationships grow.
Here we will share ideas that will help make gathering around the table enjoyable and meaningful for all members of your family and we invite you to share your ideas and what have worked – and not worked for you.

Read More »
Marinate ribs in a sweet and salty soy caramel to give them a sticky richness. You can marinate the ribs for up to 24 hours to give them even more flavour
  • 125ml soy sauce
  • 1 tsp onion granules
  • ½ tsp garlic granules
  • 1 tsp smoked paprika
  • 20ml apple cider vinegar
  • 50ml Shaohsing rice wine
  • 20g piece of ginger, peeled and finely grated
  • 5 garlic cloves, crushed
  • 3 star anise
  • 1 cinnamon stick
  • 1-2 tsp chilli flakes, to taste
  • 1 tbsp sunflower oil
  • 150g golden caster sugar
  • 5kg baby back pork ribs
  • 2 spring onions, finely sliced
  • pak choi, cooked white rice, sliced red chilli and pickled veg, to serve

Step 1
Combine the soy, onion and garlic granules, the smoked paprika, vinegar, Shaohsing wine, ginger, fresh garlic, star anise, cinnamon, chilli flakes and a grinding of black pepper in a bowl. Set aside.
Step 2
Heat the oil in a deep saucepan over a medium heat, pour in the sugar and cook, swirling the pan occasionally until the sugar has melted. Continue to cook until the sugar has darkened and caramelised. Reduce the heat to low and pour in the soy sauce mixture (it may split at this stage, but will come together again as it cooks). Turn the heat back up to medium, bring to a simmer and cook for 5-10 mins until the mixture has reduced and thickened. Remove from the heat and cool to room temperature, about 20-25 mins.
Step 3
Meanwhile, heat the oven to 150C/130C fan/gas 2. Remove the thin membrane from the back of the pork ribs (see tip, below), then arrange them in a single layer in a large roasting tin. Pour over the soy caramel and cover the tin tightly with foil. At this stage, the ribs can be chilled for up to 24 hrs. Bake for 2 hrs 30 mins-3 hrs until the ribs are very tender and a sharp knife can be easily inserted. 
Step 4
Remove to a plate and tip the roasting juices into a wide pan, removing the cinnamon stick and star anise. Cook the juices over a high heat for 10-15 mins until thickened and sticky. Cut the ribs into thirds, then toss in the glaze and return to the roasting tin. Heat the grill to high and grill the ribs for 5 mins until caramelised. Scatter over the spring onions and serve with steamed pak choi, rice and pickled vegetables, if you like.


Salted caramel & apple pudding

This week we have a dessert for you to enjoy with you family.

Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream

Read More »

Lamb Stew with Potatoes and Carrots

Lamb stew is a comforting and wholesome dish that’s relatively easy to prepare. Feel free to add other vegetables you have on hand or adjust the seasonings to match your preferences. Enjoy your family meal!

Read More »

Rustic Vegetable Pasta

Here’s a hearty, home-cooked meal without the fuss. Dive into our Rustic Vegetable Pasta, bursting with fresh flavours and the comforting embrace of al dente pasta. Crafted from simple ingredients, this dish brings the garden to your table. Perfect for a family dinner, this recipe is sure to win hearts. Give it a try, and let the symphony of flavors make your mealtime special!

Read More »