Sticky Pork Ribs with Smoky Marmite Braised Beans


Sticky Pork Ribs with Smoky Marmite Braised Beans
Perfect for barbecue lovers, these Sticky Pork Ribs are sure to impress with their umami Smoky Marmite Braised Beans accompaniments.

Sticky Pork Ribs with Smoky Marmite Braised Beans Recipe

Serves: 4-6



½ cup malt syrup

½ cup malt vinegar

2 x 375ml bottles pale ale beer

1 tbsp garlic powder

¼ cup Marmite (or Vegemite)

2kg (4 racks) American-style pork ribs


1 brown onion, chopped

1 cup tomato passata

1 tbsp Marmite (or Vegemite)

⅓ cup malt syrup

¼ cup malt vinegar

1 tbsp smoked paprika

1 tsp ground coriander

 Smoky Marmite Braised Beans

2 tbsp extra virgin olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

200g puy (French-style) lentils

2 tbsp Marmite (or Vegemite)

¼ cup malt syrup

500ml chicken stock

1 tbsp ground coriander,

1 tbsp cumin

1 tbsp smoked paprika

2 x 400g can black beans, rinsed and drained



To make the marinade, combine malt syrup, malt vinegar, beer, garlic powder and Marmite in a large bowl and whisk to combine. Season. Place the ribs in a large, non-reactive container, pour over the marinade to cover the ribs and refrigerate for 6 hours or overnight to marinate.

Preheat oven to 170°C (150°C fan forced). To make the glaze, place the onion in a blender with tomato passata, Marmite, malt syrup, malt vinegar, paprika and coriander; blend until smooth. Place in a medium saucepan and season. Place over medium heat, bring to a simmer and cook, stirring occasionally for 15-20 minutes, or until thickened and sticky.

Remove the ribs from the marinade (discarding the marinade). Place on a large baking tray lined with foil. Pour over the glaze, cover with foil and roast for 2 hours, or until tender. Increase oven to 220°C (200°C fan-forced). Uncover the ribs and cook for 15 minutes, brushing with glaze until sticky and caramelised.

Meanwhile, for the beans, heat oil in a large, heavy-based saucepan or skillet over medium heat. Add the onion and garlic and cook, stirring occasionally for 6 minutes or until tender.

Add the puy lentils and stir to coat. Add the Marmite, syrup, stock and spices. Bring to a simmer, reduce heat to low, cover with a lid and cook for 1 hour, or until lentils are tender. Add the beans and stir to combine; cook for a further 10 minutes.

Serve the ribs, cut into portions with beans.

Smart Tip:

If you don’t want to use beer for your marinade, swap with apple juice. You can pre-cook the ribs ahead of time on the lower heat. When ready to serve, cook in a preheated oven at 220°C (200°C fan forced) and cook, brushing with glaze for 30 minutes, or until sticky and heated through.



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