Recipe: Adelene Stahnke's glazed pork ribs

MAGGI has released a new Korean-inspired sweet and salty barbeque sauce, ideal for marinating, glazing and dipping. This recipe shows you how to get the most out of your sauce. 


2 kg pork ribs


250 ml soy sauce

160 ml water

60 ml sesame oil

125 g honey

40 g brown sugar

8 cloves garlic, crushed

70 g ginger, chopped fine

50 g onion, chopped

1⁄2 sweet apple, grated


150 g MAGGI TASTE OF ASIA Korean BBQ Sauce


Mix together all the marinade ingredients in a bowl. Cut the pork ribs into two bone pieces and pat dry. Marinate pork ribs, cover and place in the fridge overnight. Preheat oven to 160°C. Line a baking tray with aluminium foil, spray with oil and lay the ribs on the tray. Cover with foil and bake for 1½ to 2 hours. Finish by basting ribs with the remaining MAGGI TASTE OF ASIA Korean BBQ Sauce and glaze in a hot oven at 190°C-200°C until caramelised. Serve with extra MAGGI TASTE OF ASIA Korean BBQ Sauce as a dipping sauce.

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