Maple pork baby back ribs with raspberry and fennel salad

Nici Wickes' decadent sticky maple ribs call for something fresh and light to accompany them, and this fruity summer salad of fennel, nectarines and raspberries is perfect

By Nici Wickes
  • 40 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 400 to 500g baby back pork ribs
  • 2 tablespoon maple syrup
  • 2 tablespoon cider vinegar
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 1/2 teaspoon sea salt
  • pinch white pepper
  • 1 tablespoon good-quality olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoon orange juice
  • 1 bulb fennel, shaved and submerged in lemon water
  • 1 to 2 nectarines, sliced
  • 1/2 cup raspberries
  • 1 cup baby spinach leaves
  • small handful of fennel sprigs/fronds


  • 1
    Preheat oven to 180°C.
  • 2
    Cut the ribs into 2-3 rib pieces and pat dry.
  • 3
    Mix the maple syrup with vinegar, the shallot, garlic and seasoning, then smear half over the ribs, reserving the rest. Transfer to a roasting dish and cover with foil.
  • 4
    Roast ribs for 25 minutes, then uncover, toss through remaining sauce and cook for a further 10-15 minutes or until ribs are cooked through, deep brown and tender.
  • 5
    Assemble the salad by whisking the olive oil and citrus juices in a large bowl, then tossing in the shaved fennel, nectarines, raspberries and spinach. Gently toss until coated in dressing. Add the fennel sprigs.
  • 6
    Serve warm ribs with salad and plenty of serviettes!


  • When cooking ribs on a BBQ, go low and slow without any of the maple sauce to start with. Once cooked, toss the hot ribs in maple sauce, then cook for a further 10 minutes, watching they don’t burn. - Keep the sliced fennel submerged in cold water spiked with lemon juice to prevent it from browning.

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