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
- 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.
- Cover and simmer gently till meat is just tender, about 1 hour on medium heat. If necessary, top up with more water so that sauce covers at least half of ribs all the time.
- 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.
- 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. Try it! I know I will probably cook this again, perhaps this time round, I’ll add more chilli for an extra kick! 🙂
Click here to view my other Marmite recipe.