Sticky Maple Pork Ribs with TerraSana Maple-Tamari Glaze

These ribs begin with our fresh sticky-maple marinated pork, then build another layer of flavour with products from our imported grocery range. TerraSana organic maple syrup provides clean sweetness, TerraSana tamari adds savoury depth, and BioOrto olive oils help the potatoes roast and give the finished dish an optional chilli lift.

Shop the imported ingredients

• TerraSana Organic Grade A Maple Syrup, 250g
• TerraSana Organic Tamari Strong Soy Sauce, 125g
• BioOrto Organic Ogliarola Extra Virgin Olive Oil
• BioOrto Organic Chilli-Flavoured Extra Virgin Olive Oil

Fresh ingredient: Fresh Sticky Maple Marinated Pork Ribs, 500g

Ingredients

• 500g fresh sticky maple marinated pork ribs
• 1 tablespoon TerraSana organic maple syrup
• 1 tablespoon TerraSana organic tamari
• 1 teaspoon BioOrto chilli-flavoured olive oil, optional
• 600g potatoes, cut into small wedges
• 1 tablespoon BioOrto extra virgin olive oil
• Black pepper, to taste
• Fresh salad or roasted vegetables, to serve

Method

1. Heat the oven to 200°C, or 180°C fan.
2. Toss the potato wedges with BioOrto extra virgin olive oil and black pepper. Spread them over a large baking tray and roast for 15 minutes.
3. Place the ribs in a separate roasting dish, cover tightly with foil and put them in the oven alongside the potatoes for 30 minutes.
4. Mix the TerraSana maple syrup and tamari in a small bowl. Add the chilli oil only if you want a gentle spicy finish.
5. Remove the foil from the ribs, carefully pour away any excess liquid, and brush the ribs with half of the glaze.
6. Return them to the oven uncovered for 20–25 minutes. Turn and brush with the remaining glaze halfway through. Continue roasting the potatoes, turning them once, until crisp and tender.
7. Rest the ribs for 5 minutes before serving with the roast potatoes and vegetables.

Imported ingredient spotlight

Maple syrup gives the glaze shine and caramelisation, while tamari stops the sweetness becoming one-dimensional. The chilli-flavoured olive oil is best used sparingly at the end, so customers can adjust the heat without changing the whole dish.

Useful serving ideas

Serve with a crunchy slaw, grilled corn or a simple green salad. For an alternative glaze, replace the tamari with a small spoonful of Oxford Sauce for a sharper, spicier result.

Food-safety note: Cook the pork completely through. The meat should be piping hot at the centre, and any leftovers should be refrigerated promptly and reheated thoroughly.

Browse more organic groceries, imported oils, sauces and fresh pork cuts.