Fall-off-the-bone ribs with grapefruit maple marinade

This finger-lickin' ribs recipe is taken to delicious new heights with a tangy yet sweet grapefruit maple marinade. Serve with plenty of napkins and icy cold beer for a meal that's sure to satisfy

By Sophie Gray
  • 3 hrs cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 kilogram baby back pork ribs
  • 1 1/2 cup lager-style beer
  • 1 1/2 cup store-bought barbecue sauce
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 1/2 cup grapefruit juice
  • 1 lime, zest and juice
  • 1/2 teaspoon dried chilli flakes


  • 1
    Preheat oven to 160°C. Line a roasting pan with foil.
  • 2
    Remove the membrane from the underside of the ribs and cut them into sections. Place in pan, cover with foil and bake for 1½-2 hours until tender.
  • 3
    While ribs are baking, combine all the remaining ingredients in a saucepan. Bring to a simmer and cook until reduced by half – it should be glossy and thickened.
  • 4
    Heat the grill or barbecue. Brush the ribs generously with sauce and grill, basting as required, until glaze is bubbling and ribs are piping hot.


To remove the membrane, find the cut edge and slip your fingers between the membrane and the ribs, gradually working along the length of the meat.