Gordon Ramsay Sticky Pork Ribs Recipe

This tender, glossy gordon ramsay sticky pork ribs recipe is made with pork ribs, soy sauce, and fresh ginger and ready in 1 hour 45 minutes. The rich glaze bubbles and thickens in the hot oven, clinging tightly to the soft meat. I always make sure to grab an extra napkin before serving these.

Better Than Takeaway

I used to rely on my local takeaway for ribs, but they often arrived dry and lacking flavour. Making them at home lets you control the quality of the pork and the thickness of the glaze.

My biggest mistake early on was boiling the ribs first, which stripped away all their natural juices. I learned that roasting them slowly in the spiced liquid keeps them incredibly tender.

Gordon Ramsay Sticky Pork Ribs Recipe Ingredients

• 1 kg pork spare ribs, separated
• 2 tbsp olive oil
• 3 cloves garlic, smashed
• 5 cm piece fresh ginger, sliced
• 2 whole star anise
• 1 tsp Sichuan peppercorns
• 4 tbsp dark soy sauce
• 3 tbsp runny honey
• 2 tbsp rice wine vinegar
• 300 ml chicken stock
• 2 spring onions, sliced (for garnish)

How To Make Gordon Ramsay Sticky Pork Ribs Recipe

1. Sear The Ribs: Heat olive oil in a large roasting tin over medium-high heat on the hob and brown the ribs on all sides for 5-7 minutes.
2. Toast The Spices: Add the smashed garlic, sliced ginger, star anise, and Sichuan peppercorns to the tin, stirring for 2 minutes until fragrant.
3. Build The Glaze: Pour in the dark soy sauce, runny honey, rice wine vinegar, and chicken stock, bringing the mixture to a gentle simmer.
4. Roast Slowly: Cover the tin tightly with foil and roast in a preheated oven at 180°C (160°C fan) for 1 hour until tender.
5. Reduce And Glaze: Remove the foil, turn the oven up to 200°C (180°C fan), and roast for another 25-30 minutes, basting frequently until sticky.

Recipe Tips

• Use a large enough tin: Crowding the pan prevents the liquid from reducing properly in the oven.
• Baste frequently: Spooning the liquid over the ribs during the final roasting stage creates that signature sticky coating.
• Watch the heat: The honey can burn quickly once the foil is removed, so keep a close eye on the pan.

What To Serve With Sticky Pork Ribs

Serve these sticky pork ribs with a crisp Asian-style slaw dressed in sesame oil and lime juice to cut through the richness. A bowl of steamed jasmine rice is also wonderful for soaking up any leftover glaze from the pan.

How To Store

Store leftover ribs in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven at 160°C with a splash of water so the sticky glaze does not scorch. You can freeze the cooked ribs for up to 2 months.

FAQs

Can I use baby back ribs instead of spare ribs?

Yes, baby back ribs work perfectly but may cook slightly faster. Check them after 45 minutes of covered roasting to ensure they do not dry out.

What can I substitute for rice wine vinegar?

Apple cider vinegar is a great alternative if you do not have rice wine vinegar on hand. It provides a similar fruity acidity.

Do I need to marinate the meat overnight?

No, simmering the ribs in the highly seasoned liquid infuses plenty of flavour without the need for marinating beforehand.

Why did my glaze burn?

Honey and soy sauce contain sugars that caramelise very quickly at high temperatures. If your oven runs hot, drop the temperature slightly during the uncovered cooking phase.

Nutrition

• Calories: 580 kcal
• Total Fat: 35 g
• Saturated Fat: 12 g
• Cholesterol: 110 mg
• Sodium: 1200 mg
• Total Carbohydrate: 25 g
• Protein: 38 g

gordon ramsay sticky pork ribs recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

10

minutes

Total time

2

hours 

25

minutes

Tender, glossy gordon ramsay sticky pork ribs recipe featuring rich pork spare ribs, dark soy sauce, and fresh ginger. Ready in 1 hour 45 minutes, this is an impressive weekend dinner that easily rivals any local takeaway.

Ingredients

• 1 kg pork spare ribs, separated

• 2 tbsp olive oil

• 3 cloves garlic, smashed

• 5 cm piece fresh ginger, sliced

• 2 whole star anise

• 1 tsp Sichuan peppercorns

• 4 tbsp dark soy sauce

• 3 tbsp runny honey

• 2 tbsp rice wine vinegar

• 300 ml chicken stock

• 2 spring onions, sliced (for garnish)

Directions

• 1. Sear The Ribs: Heat olive oil in a large roasting tin over medium-high heat on the hob and brown the ribs on all sides for 5-7 minutes.
• 2. Toast The Spices: Add the smashed garlic, sliced ginger, star anise, and Sichuan peppercorns to the tin, stirring for 2 minutes until fragrant.
• 3. Build The Glaze: Pour in the dark soy sauce, runny honey, rice wine vinegar, and chicken stock, bringing the mixture to a gentle simmer.
• 4. Roast Slowly: Cover the tin tightly with foil and roast in a preheated oven at 180°C (160°C fan) for 1 hour until tender.
• 5. Reduce And Glaze: Remove the foil, turn the oven up to 200°C (180°C fan), and roast for another 25-30 minutes, basting frequently until sticky.