Braised Marmite Ribs

We have 1 bottle of Marmite at home and since I’ve always enjoyed Marmite Pork Ribs, I was rather obsessed with trying to find a simple enough recipe to whip up here in our kitchen. But the problem is that I hate having to deep-fry anything here in our little kitchen, so one of the easiest recipes that I could find online is the braised version of the Marmite ribs which turned out just as tasty.

Braised Marmite Ribs (recipe adapted from Kitchen Tigress)

Recipe for 2


  • 300 g pork ribs (washed and drained)
  • 2 tbsp Marmite
  • 1 tbsp Kechap Manis sauce with Chilli
  • 1 tbsp tomato ketchup
  • 2 tbsp sugar
  • 2 tbsp honey


  1. Put all ingredients in a pot, with ribs in a single layer if possible. Add just enough water to cover ribs. Bring to a boil.
  2. Cover and simmer gently till meat is just tender, about 1 hour on medium heat.Ā  If necessary, top up with more water so that sauce covers at least half of ribs all the time.
  3. Next, increase heat to medium-low, leave pot uncovered, and reduce sauce till sticky, stirring from time to time to ensure even heating and prevent the sides from burning. This should take 15-20 minutes depending on the amount of liquid.
  4. When sauce is just short of ready, skim and discard excess oil. Taste and adjust seasoning if necessary. Turn off heat. Give ribs a few last turns to coat evenly with thickened sauce. Dish and serve with rice or Chinese noodles.

This was really a fairly simple dish to whip up for those weeknight dinners if you have sufficient time on hand.Ā  Try it!Ā  I know I will probably cook this again, perhaps this time round, I’ll add more chilli for an extra kick! šŸ™‚

Click here to view my other Marmite recipe.

8 thoughts on “Braised Marmite Ribs

  1. kevinfcox says:

    I make my ribs with instant coffee mixed with sugar and powdered cream. What can I say — I live in Singapore where coffee ribs are king (a classic cze char dish).That’s because only Aussies and total freaks actually LIKE Marmite, and that’s only because they were force-fed that stuff as small children — it’s little more than a cooked-down version of the scrapings from the bottom of the garbage disposal in the kitchen sink after vegetarian night in Sydney!!! But for Coffee Ribs it’s a little different and way better! You deep fry the ribs after mixing in some spices and corn starch, then cool them, melt some 3-in- 1 coffee satchels with oyster sauce and water in a wok,until a nice syrupy elixir, (I also add dried minced chilies for some heat to balance out the sweet), then stir fry the ribs (cut into 2 inch pieces if you’re really smart) in the sauce until sticky — don’t burn them!. Sprinkle a little cinnamon and some fresh chopped scallions or chives and WOW! Crazy good. Try it and tell me what you think! Maybe I’ll blog it soon on so you can see for yourself. I’s ridiculously good and will win ANY “rib off” your gringo friends in the lower 48 ever invite you to….

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