As part of the European Quality Pork, from Denmark campaign, renowned chef Kit Mak has created four mouth-watering recipes featuring Danish pork.

Here, Chef Mak shows us how to cook fall-off-the-bone roast European pork baby-back ribs.

Watch the recipe video tutorial below:


  • 2 packs Danish Pork Baby-Back Ribs
  • 4½ tbsp Korean chilli paste
  • 3½ tbsp ketchup
  • 2 tbsp light soy sauce
  • 2 tbsp honey or maple syrup, to marinate
  • 3 tbsp honey or maple syrup, to glaze
  • 2 tbsp vegetable oil
  • salad leaves, to serve


  1. Preheat oven to 120°C. Remove the membranes of the ribs.
  2. Combine the Korean chilli paste, ketchup, soy sauce and honey or maple syrup in a bowl.
  3. Apply the sauce mixture to the ribs. Pour the oil on the surface of the ribs. Wrap each rack with two sheets of foil, sealed at the edges to form a bag.
  4. Put the ribs into the preheated oven at 120°C for 2 hours.
  5. Remove the ribs from the oven. Increase the oven temperature from 120°C to 220°C.
  6. Carefully open the foil bags. Brush the cooking juices and honey or maple syrup over the ribs.
  7. Place the ribs back in the oven, uncovered, for 5–10 minutes, or until the surface of the ribs are just starting to brown.
  8. Remove the ribs from the oven and pile onto a serving board or plate with some salad.

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Certified European pork’s transparent quality is made up of two things. First: its 100% traceability thanks to careful logging. Second: European pork meets the highest standards.

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