Easy Vietnamese: Sticky mustard marmalade ribs 

Easy Vietnamese: Sticky mustard marmalade ribs

Ribs make a great meal and this easy storecupboard recipe hits the spot. You can make this spicier by adding chilli sauce or chilli flakes.


2 tsp garlic powder

5 tbsp soy sauce

5 tsp English mustard

1.5kg free-range rack of pork ribs, or sliced into individual pieces, at room temperature

2 heaped tbsp marmalade

  • Preheat the oven to 200C/180C fan/gas 6. In a small bowl, mix together the garlic powder, 4 tablespoons of the soy sauce and the English mustard. Put the ribs in a lined baking tray, spoon over the marinade, turning so they are covered on all sides.
  • Leave to sit for at least 20 minutes at room temperature (or overnight in the fridge). Turn the ribs to evenly distribute the marinade.
  • Bake in the oven, turning and basting occasionally, for 45-50 minutes or until the juices run clear.
  • Meanwhile, combine the remaining soy sauce with the marmalade. Remove the ribs from the oven and brush with the marmalade sauce. Continue to bake for a further 5-8 minutes or until golden and slightly charred at the edges. They are delicious hot or at room temperature served with sticky or steamed rice.