Marmite Pork Ribs

Did you know that the marketing slogan for Marmite is ‘Love it or Hate it’? We love this uniquely British spread so much that we use it for our savoury seafood, poultry and meat dishes.
For our dish today, we used honey to make a sweet-savoury glaze combined with orange juice and zest to cut through the sweetness. The end results? Sweet sticky citrusy marmitey ribs that makes you DROOL!
#themeatmensg #simple #delicious #marmite #porkribs

No Reviews


Adjust Servings
600g pork ribs
1clove garlic (minced)
Zest from 1 orange
Oil for deep frying
1tbsp oil
2tbsp Shaoxing wine
1tsp white sesame seeds
1egg white
2tsp soya sauce
1tsp Shaoxing wine
¼tsp salt
½tsp pepper
tbsp cornflour
tbsp Marmite
3tbsp honey
½tsp chicken stock powder
1tbsp light soya sauce
1tbsp worcestershire sauce
50ml orange juice
50ml water



Clean and pat dry pork ribs.
Mark as complete

Marinate the pork ribs with 1 egg white, 2 tsp soya sauce, 1 tsp Shaoxing wine, ¼ tsp salt, ½ tsp pepper and 1 ½ tbsp cornflour. Set aside for minimum 1 hour.
Mark as complete

Cut orange zest into long thin strips.
Mark as complete

Whisk well 1 ½ tbsp Marmite, 3 tbsp honey, ½ tsp chicken stock powder, 1 tbsp light soya sauce, 1 tbsp worcestershire sauce, 50ml orange juice and 50ml water. Set aside.
Mark as complete

Heat oil for deep frying. Fry marinated pork ribs until golden brown. Drain off excess oil. Set aside.
Mark as complete

Heat 1 tbsp oil and fry mince garlic until fragrant.
Mark as complete

Pour in the sauce mixture. Simmer for 2 minutes..
Mark as complete

Tumble in the fried pork ribs and give a quick stir until the sauce is absorbed by the meat and thicken.
Mark as complete

Stir in the blanched orange zest and glaze with 2 tbsp Shaoxing wine.
Mark as complete

Garnish with white sesame seeds and serve
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!