Spare ribs with stout and maple glaze

  • Prep time 10 mins
  • Cook time 2 hrs
  • Serves 5+


  • 1.8kg porc spare ribs
  • 4 tbsp maple syrup
  • 1 tbsp soft brown sugar
  • 500ml dark stout


  1. Preheat the oven to 190ᵒC / 170ᵒC fan / Gas 5.
  2. Mix the maple syrup, sugar and stout together. Double line a deep roasting tin with foil. Place the ribs in the pan and pour over the stout mixture.
  3. Cover the ribs with another piece of foil and cook them in the oven for about 1½ hours, until the meat is soft around the bone.
  4. Remove the top foil and cook the ribs uncovered for a further 20-30 minutes to reduce and slightly thicken the sauce.
  5. Serve the ribs in a mound, drizzled with sauce and a herby quinoa seed salad.
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