Apple Sage Pork Ribs
Apple Sage Pork Ribs

These Apple Sage Pork Ribs capitalize on the way that apple always pairs well with pork, and the way that sage always works well with apple. Two or three plated together make a delicious, and very attractive appetizer serving (which is how they are presented here), but you can also make a larger batch and serve them with a couple of sides to make a hearty main course too…


For this recipe, the ribs were baked in the oven and finished under the broiler but they are also well suited to being barbecued too. If you are able, you may wish to try using a little applewood to lend a hint of smokiness to the end result.

The Method

Marinating the Ribs
Marinating the Ribs

First, toss your ribs with salt and sugar in a large bowl and leave them to sit for 15 or 20 minutes. The ribs will throw off a little liquid and you should drain this away.

For the marinade, mix garlic paste, sage, and apple sauce together, and put the mixture in with the ribs, stirring well to make sure that each rib is well coated. Leave it all to marinate in the fridge overnight.

Baking the Ribs
Baking the Ribs

When you are ready, pre-heat your oven to 425 degrees and place the ribs in a single layer on a baking pan. A flat pan will work, but a ridged pan will give a better result, in my experience. Alternatively, you could use a wire rack, if you don’t mind the fiddly clean-up that goes along with that.

Bake them, turning once, for about 30 – 40 minutes, or until golden, then finish off under the broiler just to add a little more color and crispiness to the edges. Allow to rest for a few minutes covered in foil before serving.

As a final note, the cooking time given here may be a little short for those who like their ribs cooked so that the meat falls easily away from the bone. If you are in that camp, you may wish to lower the heat for the first part of the cooking to 375 or 400, and go for an hour or more.

Your Recipe Card

Apple Sage Pork Ribs

These Apple Sage Pork Ribs make a terrific snack, or an attractive finger-food style appetizer, but they can also be the main feature in a hearty meal.
Course: Appetizer, Main Course
Cuisine: Barbecue, General
Keyword: Apple, Pork, Ribs, Sage
Author: John Thompson

Ingredients

  • 1.5 lbs large Pork Ribs;
  • ½ tsp Salt;
  • 1.5 Tbsp Sugar;
  • 1 tsp Garlic Paste;
  • 1 tbsp. dried Sage;
  • ¼ cup Apple Sauce;

Instructions

  • Toss the ribs with the salt and sugar in a small bowl and leave to sit for 15 – 20 minutes and then drain away any liquid that has accumulated.
  • Mix together the apple sauce, garlic and sage and use the mixture to marinate the ribs in the refrigerator overnight.
  • When ready to cook, pre-heat your oven to 425 degrees and place the ribs in a single layer on a baking pan. Bake them, turning once, for about 30 – 40 minutes, or until golden, then finish off under the broiler just to add a little more color and crispiness to the edges.
  • Allow to rest for at least 15 minutes covered in foil before serving.

Comments, questions or suggestions most welcome!