Sticky Maple Syrup Ribs

Sticky Maple Syrup Ribs

  • 2 racks of British pork spare ribs
  • 2 star anise
  • 2 cinnamon sticks
  • 1 litre Cola

For the Marinade:

  • 125g hoisin sauce
  • 75g tomato puree
  • 35g tomato ketchup
  • 3 tablespoons Clarks Maple Syrup
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons soy sauce
  • 2 tablespoon fresh ginger, finely grated (optional)
  • 2 cloves garlic, finely grated
  • Juice of 2 limes
  • 2 pinches of chilli powder
  • French parsley to garnish


  1. Preheat the oven 160c/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 1/2 hours or until the meat is tender.
  4. Placethe 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).
  8. Serve garnished with fresh parsley.

Recipe courtesy of Clarks maple syrup.

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