Sticky syrup ribs

Sticky syrup ribs


  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. Place the marinade ingredients in a bowl and mix well. Remove the ribs form the oven, drain and cool.
  5. Brush the ribs liberally with the sticky marinade, cover and place in the fridge for a couple of hours or overnight.
  6. Cook on medium hot coals, turning and basting regularly until the ribs are dark and sticky (alternatively cook under a medium hot grill).
  7. Serve garnished with fresh parsley.

Recipe from Clarks Maple Syrup.

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A gooey and gorgeous barbecue treat


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


Time: 15 minutes
Serves: 4
Nutrition: n/a