Whiskey Marmalade Ribs | Melissa's

Whiskey Marmalade Ribs

Prep time
Cook time


4 pork loin rack of ribs (roughly about 2kg) or beef ribs (roughly about 2.5kg)
4 tbsp Melissa’s Everyday Rub
2 tbsp salt
2 oranges, juiced
1 jar (340g) Melissa’s Whiskey Marmalade
20g thyme, tied in a bunch


  1. Pre-heat the oven to 160°C.
  2. Rub the everyday rub and salt evenly onto the ribs.
  3. Pack the ribs in a suitable roasting pan so that all the ribs lie flat.
  4. Put 1 cup of water in the pan and cover with foil. Refill with a cup of water every hour for three hours. This helps the ribs steam and soften.
  5. Mix the orange juice, marmalade and thyme and reduce by a third until sticky over medium heat.
  6. After the ribs have cooked for 3 ½ hours take the ribs out of the oven and turn up the oven temperature to 180°C. Baste the ribs on both sides with the sauce, reserving some for a second basting.
  7. Roast in the oven until the basting gets sticky, then baste with the rest of the sauce. Roast again until sticky and golden/dark brown.