White wine glazed sticky pork ribs

The other day I really wanted ribs, the sticky kind that you eat with your fingers, the glaze running down your hands and where each mouthful is soft, fall off the bone tender meat. There are so many ways to cook ribs and what would work best, pork, beef or lamb? I didn’t want to boil and then grill the ribs, I think the flavour is better if the ribs cook in the glaze allowing the flavours to mingle with the meat.

I have lots of different recipes but I decided to make my own version. I was thinking about flavours that appeals and I wanted hot & sweet with some acidity and decided in the end to make a white wine glaze.

White wine sticky pork ribs, 180C, serves 2

  • pork ribs
  • Salt & pepper
  • Oil for cooking
  • chipotle chilli flakes
  • thinly sliced ginger
  • crushed garlic
  • star anise
  • szechuan peppercorns
  • runny honey
  • soy sauce
  • 400 ml white wine
  • 300 ml chicken stock
  • shallot onion, diced
  • lemon juice to taste

Rub the ribs with salt and pepper. Place an oven proof casserole on the stove top and heat the oil. Then add the ribs and let colour.


When browned add the remaining ingredients and let simmer for a few minutes and the flavours to mix.


Place in the oven and cook for 30 mins, turn over and cook for another 30 minutes.

I had some burrata cheese and I did some stuffed mushrooms

Burrata stuffed mushrooms, oven 180C

  • 4 mushrooms 
  • burrata cheese
  • chipotle chilli flakes
  • 1 garlic clove
  • grated zest of 1/4 lemon

Mix the cheese and the spices, stuff the mushrooms and place on top of salt, then bake in 180C for 10-15 minutes


I did a starter of the whole burrata, it is so good it doesn’t need anything really but it carries flavours so well I added some diced pepper and some diced onion and gave it a drizzle of extra virgin olive oil before serving.


After 60 minutes place it on the stove top and reduce the liquid until it sticks to the ribs. taste and add lemon juice if more acidity is needed. Make sure the ribs are covered in the glaze before serving.


I served the ribs with the burrata stuffed mushrooms and a light potato salad made from light creme fraiche and new potatoes.


I was so pleased it worked, I wasn’t sure about the white wine but ee ate everything, including the sticky glaze and it was best served with an abundance of serviettes and the rest of the white wine!


I have entered this to Javelin Warriors great Made with Love Mondays, all about cooking from scratch, something that we should all do a lot more!


4 Responses to “White wine glazed sticky pork ribs”
  1. sebbyholmes says:

    Nice ribs Petra they look awesome. Love the inclusion of the Szechuan peppercorns, nice touch. I have worked with them a few times recently and it is a great. Thanks for the recipe Petra.

    • petra08 says:

      Hi Sebby, glad you like it! I love Szechuan peppercorns, they have a nice bite and distinct flavour. I need to make ribs more often! 🙂

  2. Petra, these ribs look amazing and I love the glaze you’re using for them. It sounds like a flavor profile I would love. I’m a big fan of sweet and spicy and tangy – so good…

    • petra08 says:

      hi Mark, I will do them again, am thinking I should have an American dinner and serve these, even with their Asian influence! The flavours worked very well together.

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