Wild Thyme Treacle Ribs

Super sticky, super delicious pork ribs


  • 1.5kg pork spare ribs
  • 1 tsp salt
  • 2 star anise
  • 3 green cardamom pods
  • 1 1/2 tsp ground cumin
  • 2 tbsp black treacle/molasses
  • 3 garlic cloves, peels
  • 2.5cm/1 inch piece fresh root ginger, peeled
  • 1 green chilli, finely sliced
  • 125g soft brown sugar
  • 1 tbsp tamarind concentrate or juice of 1 lime


1. Place ribs in a large saucepan set over a medium-high heat, add the salt and cover with water (about 3 litres depending on size of ribs). Add the star anise, whole cardamom pods, ground cumin, treacle, garlic, ginger, and green chilli and bring up to the boil. Once boiling, reduce the heat to low and cover with a lid. Simmer gently for 1-1 1/2 hours or until the ribs are tender. Remove ribs from liquor and set aside. 

2. With the pan still on the heat, add the brown sugar and tamarind/lime and carefully reduce the cooking liquor until there is about 2cm left in the bottom of the pan. This can take around 30 20-mins, and the liquor at the bottom should be thick and glossy. Remove from the heat and leave to cool, then blend in a food processor until smooth.

3. Preheat oven to 220ºc/430ºF/gas 7. Place ribs on a baking sheet, cover with glaze. Roast in the oven for 20-25 minutes, basting regularly with the glaze, until blackened, cooked through and tender. Serve immediately with mustard-seed potatoes and slaw. .

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Wild Thyme

We would like to thank Wild Thyme for using our meat to create this recipe. Wild Thyme offer a a bespoke, island-wide catering service which aims to give you complete confidence in the event you are planning. Their specialities include:

  • Canapé Parties 
  • Boardroom Lunches
  • Buffet Parties 
  • Weddings
  • Private & Corporate Functions 
  • Special Occasions
  • Funerals
  • Private BBQ’s
  • Drop-off Buffet’s
  • Afternoon Teas
  • Christmas Parties
  • Private Dinners
  • Shoot Lunches
  • Staycation Package

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