Spare ribs with a honey and soy glaze served with caramelised vegetables Recipe

Honey and soy glazed pork spare ribs served with caramelised vegetables.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Pork spare ribs : 900 g
  • Onion(s) : 1 whole
  • Carrot(s) : 2 whole
  • Juniper berries : 2 whole
  • Thyme sprig(s) : 1 whole
  • Clove(s) : 1 whole
  • Coarse salt : 30 g
  • Soy sauce : 100 ml
  • For the marinade
  • Honey : 20 g
  • Red onion(s) : 1 whole
  • For the garnish(es)
  • Pink radish(es) : 1 bunch
  • Caster sugar : 80 g
  • Turnip(s) : 2 whole
  • Carrot(s) : 1 whole
  • Cherry tomato(es) : 24 whole



    Preheat the oven to 190°C.

    Peel and chop the vegetables into large pieces.

    Place the chopped vegetables in a large saucepan. Add the spare ribs, thyme, bay leaf, cloves, juniper berries and a large pinch of salt. Cover with water, bring to the boil and cook for 15 minutes. Remove the ribs from the pan.

    Heat the honey in a saucepan until very hot and liquid. Add the soy sauce and coat the ribs. Transfer to a tray, cover with foil and cook for 30 minutes at 190°C. Regularly spoon the honey and soy sauce over the ribs to glaze.


    Cut all of the vegetables into 5mm dice.

    Place the sugar in a pan and melt, without stirring, to make a caramel. Add the red onion and cook until soft. Add the carrot, turnip, radish and the tomatoes. Cook for 3 minutes.

    Serve the ribs with the caramelised vegetables.

Chef's tip

«Add some spices such as star anise, cinnamon or fresh chilli to your vegetables.»

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