James Martin Belly Pork and Ribs is the ultimate carnivore’s feast, bringing together two of the best cuts of the pig on one platter. It combines the crunch of perfect crackling on the belly with the melt-in-the-mouth, sticky sweetness of slow-cooked ribs. The brilliance of this recipe (and James’s signature twist) is the homemade sticky glaze—often spiked with star anise, honey, and cider—which ties the two cuts together, balancing the rich fat of the belly with sweet, tangy notes.
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Why You Will Love This Belly Pork And Ribs Recipe:
- Texture Contrast: You get the best of both worlds—shattering crispy skin (crackling) from the belly and tender, falling-off-the-bone meat from the ribs.
- The Glaze: James’s sauce is far superior to bottled BBQ sauce; it’s glossy, rich, and infused with spices that cut through the pork fat.
- Feast Friendly: It’s designed for sharing. Plonk the tray in the middle of the table and let everyone dig in.
- Forgiving: Pork belly and ribs both benefit from “low and slow” cooking, meaning it’s hard to overcook them as long as you keep the temperature gentle.
James Martin Belly Pork and Ribs Ingredients
The Meat:
- 1 kg Pork Belly
- 1 kg Pork Ribs
The Dry Rub:
- 2 tbsp Sea Salt flakes
- 1 tbsp Fennel seeds
- 1 tsp Black pepper
- 1 tbsp Vegetable oil
The Sticky Glaze (For the Ribs):
- 200ml Apple Cider
- 100ml Tomato Ketchup
- 3 tbsp Honey or Maple Syrup
- 2 tbsp Soy Sauce
- 2 Star Anise
- 2 cloves Garlic: Crushed.
- 1 Red Chilli
How To Make James Martin Belly Pork and Ribs
- Prep the Belly (The Night Before is Best): Pat the pork belly skin completely dry with kitchen paper. Rub the oil over the meat (avoiding the skin if possible). Mix the sea salt and fennel seeds and rub generously into the scored skin. Leave uncovered in the fridge overnight to dry out (this guarantees crispy crackling).
- Preheat: Heat your oven to 160°C (320°F).
- Roast the Belly: Place the pork belly on a wire rack set over a roasting tray. Roast for 2.5 to 3 hours. You want the fat to render slowly and the meat to become tender.
- Cook the Ribs: While the belly roasts, prepare the ribs. Place them in a separate deep roasting tray. Mix the cider, ketchup, honey, soy sauce, star anise, garlic, and chilli together. Pour this mixture over the ribs. Cover the tray tightly with foil and place in the oven (along with the belly) for 2 hours.
- The “Crackling” Blast: After the slow roast, check the belly. Remove the ribs from the oven and keep covered. Crank the oven up to 220°C (425°F). Roast the belly for a final 20–30 minutes to puff up the crackling. Watch it closely so it doesn’t burn!
- Glaze the Ribs: While the belly crisps, uncover the ribs. If the sauce is too thin, pour the liquid into a saucepan and boil until syrupy. Brush the sticky sauce all over the ribs. (You can put them back in the oven for 10 mins alongside the belly to char the edges if you have space).
- Serve: Carve the belly into thick slices (listen for the crunch!) and slice the rib rack into individual bones. Serve on a large platter with the remaining sauce on the side.
Recipe Tips
- Dry Skin is Crucial: If the belly skin is wet, it won’t crackle; it will just be rubbery. Use a hairdryer on the skin for a few minutes if you’re short on time!
- Rib Membrane: Ask your butcher to remove the silverskin from the back of the ribs, or peel it off yourself with a paper towel. This makes the ribs much more tender.
- Resting: Let the belly meat rest for 15-20 minutes before carving. This keeps the juices inside the meat rather than running out onto the board.
What To Serve With Belly Pork and Ribs?
This rich Belly Pork and Ribs heavy feast requires sides that can cut through the significant amount of fat. A crunchy, acidic coleslaw (preferably red cabbage with a vinegar dressing rather than heavy mayonnaise) is essential to balance the sticky sweetness of the ribs. Serve with charred corn on the cob slathered in butter and chilli, and a big bowl of spiced potato wedges or roast potatoes to soak up the juices. A dollop of sharp apple sauce is the traditional partner for the crackling, and the meal washes down perfectly with a cold dry cider.
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Separate Textures: Ideally, store the crispy belly pork in a separate container from the saucy ribs. If the wet sauce touches the crackling, the skin will lose its crunch and become soggy.
- Cool and Contain: Allow the meat to cool to room temperature (within 2 hours), then transfer to an airtight container. Refrigerate for up to 3 days.
- Freeze for Later: Both cuts freeze well for up to 3 months. Wrap the belly pork tightly in foil to prevent freezer burn, and store the ribs in a container with their sauce to keep the meat moist.
How To Reheat Leftovers Belly Pork and Ribs?
- Oven (Best Overall): Preheat to 180°C (350°F). Wrap the ribs in foil with a splash of water or extra sauce to keep them moist. Place the belly pork pieces on a tray uncovered (skin side up). Heat both for 15–20 minutes. If the crackling has gone soft, finish the belly under a hot grill for 2 minutes.
- Air Fryer (For The Belly): This is the secret weapon for restoring crackling. Place pork belly slices in the air fryer at 190°C (375°F) for 5–6 minutes. The hot air re-crisps the skin better than an oven can.
- Microwave (Ribs Only): You can microwave the ribs on medium power for 2 minutes if you are in a rush. Never microwave the belly pork; the crackling will instantly turn into chewy, inedible rubber.
FAQs
This is usually because the skin was too wet or the oven wasn’t hot enough at the end. Always pat the skin completely dry with paper towels (or use a hairdryer!) before salting. If it’s still soft after roasting, blast it under a hot grill for a few minutes, watching it like a hawk so it doesn’t burn.
It is better to separate them if possible. The ribs need a moist, steamy environment (covered with foil and liquid) to become tender, while the belly needs dry heat for the crackling. If you must use one oven, put the ribs on a lower shelf covered in foil, and the belly on the top shelf uncovered.
They likely weren’t cooked for long enough. Ribs contain a lot of connective tissue that needs time to break down into gelatin. If the meat doesn’t pull away from the bone easily, cover the tray again and return them to the oven for another 30–45 minutes. u0022Low and slowu0022 is the only way to get them tender.
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Belly Pork and Ribs Nutrition Facts
- Calories: ~850 kcal (It’s a feast!)
- Total Fat: 60g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 900mg
- Total Carbohydrate: 15g (from the glaze)
- Protein: 55g
James Martin Belly Pork And Ribs
Course: Main, Lunch, DinnerCuisine: Brititsh, AmericanDifficulty: Easy4-6
servings20
minutes3
hours850
kcalJames Martin Belly Pork and Ribs is the ultimate carnivore’s feast, bringing together two of the best cuts of the pig on one platter. It combines the crunch of perfect crackling on the belly with the melt-in-the-mouth, sticky sweetness of slow-cooked ribs.
Ingredients
- The Meat:
1 kg Pork Belly
1 kg Pork Ribs
- The Dry Rub:
2 tbsp Sea Salt flakes
1 tbsp Fennel seeds
1 tsp Black pepper
1 tbsp Vegetable oil
- The Sticky Glaze (For the Ribs):
200ml Apple Cider
100ml Tomato Ketchup
3 tbsp Honey or Maple Syrup
2 tbsp Soy Sauce
2 Star Anise
2 cloves Garlic: Crushed.
1 Red Chilli
Directions
- Prep the Belly (The Night Before is Best): Pat the pork belly skin completely dry with kitchen paper. Rub the oil over the meat (avoiding the skin if possible). Mix the sea salt and fennel seeds and rub generously into the scored skin. Leave uncovered in the fridge overnight to dry out (this guarantees crispy crackling).
- Preheat: Heat your oven to 160°C (320°F).
- Roast the Belly: Place the pork belly on a wire rack set over a roasting tray. Roast for 2.5 to 3 hours. You want the fat to render slowly and the meat to become tender.
- Cook the Ribs: While the belly roasts, prepare the ribs. Place them in a separate deep roasting tray. Mix the cider, ketchup, honey, soy sauce, star anise, garlic, and chilli together. Pour this mixture over the ribs. Cover the tray tightly with foil and place in the oven (along with the belly) for 2 hours.
The “Crackling” Blast: After the slow roast, check the belly. Remove the ribs from the oven and keep covered. Crank the oven up to 220°C (425°F). Roast the belly for a final 20–30 minutes to puff up the crackling. Watch it closely so it doesn’t burn!- Glaze the Ribs: While the belly crisps, uncover the ribs. If the sauce is too thin, pour the liquid into a saucepan and boil until syrupy. Brush the sticky sauce all over the ribs. (You can put them back in the oven for 10 mins alongside the belly to char the edges if you have space).
- Serve: Carve the belly into thick slices (listen for the crunch!) and slice the rib rack into individual bones. Serve on a large platter with the remaining sauce on the side.
Notes
- Dry Skin is Crucial: If the belly skin is wet, it won’t crackle; it will just be rubbery. Use a hairdryer on the skin for a few minutes if you’re short on time!
Rib Membrane: Ask your butcher to remove the silverskin from the back of the ribs, or peel it off yourself with a paper towel. This makes the ribs much more tender.
Resting: Let the belly meat rest for 15-20 minutes before carving. This keeps the juices inside the meat rather than running out onto the board.
