Uploaded May 2026 | Updated September 2026, 3 weeks ago
Sticky, sweet and sour pork ribs, enough said really!
Try this at home 👨🏻‍🍳 RECIPE BELOW
#LifesGood
1 rack of baby back pork ribs
Marinade and glaze:
200g brown sugar
100g tamarind pulp
75g fish sauce
4 lime leaves
10g finely grated garlic
15g finely grated ginger
1/2 long red chilli, finely sliced
35g fresh lime juice
In a small pot, throw in all in the all the ingredients for the glaze except for the lime juice and place on your cooktop over a medium heat. Bring the mixture to a boil and simmer for a couple of minutes so the sugar dissolves. Take off the heat and stir in the fresh lime juice. Transfer the mixture to the LG InstaView fridge and let it cool. Once fully cooled, pour half of the glaze over the ribs and leave to marinate for at least 4 hours, but overnight is best.
Preheat your LG oven on the steam bake function set to 160°C, full steam. Place the ribs on a rack with a tray underneath and steam roast for 45 minutes. Remove the ribs from the oven, change the setting on the LG oven to grill and set the temp at 220°C. Place the ribs in the roasting tray and brush them generously with some of the glaze. Place the ribs back in the oven as close as you can get them to the grill setting. Grill the ribs for around 15 minutes, making sure you brush them with more of the glaze every couple of minutes.
Once the ribs are nice and glazed up and a little bit caramelised and charred, remove them from the oven, halve the rib set, transfer to a plate and garnish with sliced chilli, shredded lime leaf and coriander.
Sticky, sweet and sour pork ribs, enough said really!
Try this at home 👨🏻‍🍳 RECIPE BELOW
#LifesGood
1 rack of baby back pork ribs
Marinade and glaze:
200g brown sugar
100g tamarind pulp
75g fish sauce
4 lime leaves
10g finely grated garlic
15g finely grated ginger
1/2 long red chilli, finely sliced
35g fresh lime juice
In a small pot, throw in all in the all the ingredients for the glaze except for the lime juice and place on your cooktop over a medium heat. Bring the mixture to a boil and simmer for a couple of minutes so the sugar dissolves. Take off the heat and stir in the fresh lime juice. Transfer the mixture to the LG InstaView fridge and let it cool. Once fully cooled, pour half of the glaze over the ribs and leave to marinate for at least 4 hours, but overnight is best.
Preheat your LG oven on the steam bake function set to 160°C, full steam. Place the ribs on a rack with a tray underneath and steam roast for 45 minutes. Remove the ribs from the oven, change the setting on the LG oven to grill and set the temp at 220°C. Place the ribs in the roasting tray and brush them generously with some of the glaze. Place the ribs back in the oven as close as you can get them to the grill setting. Grill the ribs for around 15 minutes, making sure you brush them with more of the glaze every couple of minutes.
Once the ribs are nice and glazed up and a little bit caramelised and charred, remove them from the oven, halve the rib set, transfer to a plate and garnish with sliced chilli, shredded lime leaf and coriander.
