Glazed Ribs – A Finger-Licking Feast with KEWPIE Mayonnaise


These Glazed Ribs feature a delightful blend of sweet, savory, and tangy flavors enhanced by KEWPIE Mayonnaise, creating a finger-licking feast. These succulent pork ribs are marinated in a luscious mixture of KEWPIE Mayonnaise, marmalade, and a homemade dry rub, resulting in meat that’s tender, juicy, and bursting with flavor. The mayonnaise not only adds richness to the marinade but also helps to keep the ribs moist during the slow cooking process. The final touch of caramelizing the ribs under the broiler or on the grill creates a crispy, sticky glaze that will have you licking your fingers in delight.

Kewpie Synergy

KEWPIE Mayonnaise is the secret ingredient that elevates these Glazed Ribs to new heights of deliciousness. By incorporating KEWPIE Mayonnaise into the marinade, we create a luscious, velvety coating that clings to the ribs, infusing them with flavor and ensuring they remain moist and tender throughout the cooking process. The mayonnaise also helps to balance the sweetness of the marmalade and the heat of the dry rub, creating a harmonious blend of flavors that will tantalize your taste buds.

Ingredients: Serves 4

  • 1 rack (approx. 2 to 2-1/2lb) pork ribs, membrane on the back removed
  • ½ cup KEWPIE Mayonnaise
  • ¼ cup marmalade

For the dry rub

  • 2 tsp. smoked paprika
  • 2 tsp. garlic salt
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 2 Tbsp. dark brown sugar
  • 1 Tbsp. chili powder (you can decrease the amount if preferred not spicy)
  • 1 Tbsp. onion powder


  1. Prepare the dry rub: In a small bowl, mix all the ingredients for the dry rub until well combined. Set aside.
  2. Marinate the ribs: In a separate bowl, whisk together the KEWPIE Mayonnaise, marmalade, and half of the prepared dry rub mixture. Place the pork ribs, meat-side up, on a large piece of aluminum foil (large enough to wrap the ribs completely). Spread the mayonnaise mixture evenly over the ribs, making sure to coat them thoroughly. Fold the foil over the ribs, creating a tent-like shape, ensuring that the foil doesn’t touch the meat. Refrigerate the marinated ribs overnight to allow the flavors to meld.
  3. Cook the ribs: Preheat the oven to 325°F (165°C). Transfer the aluminum-wrapped ribs to a baking sheet and cook for 2 hours. After 2 hours, remove the ribs from the oven and carefully discard any excess liquid that may have accumulated in the foil. Unwrap the ribs and sprinkle the remaining dry rub evenly over the surface of the meat.
  4. Caramelize the glaze: Heat the broiler or prepare your grill for high-heat cooking. Place the ribs under the broiler or on the grill, and cook them until the glaze becomes caramelized and crispy, keeping a close eye to prevent burning.
  5. Serve and enjoy: Once the glaze is caramelized to your liking, remove the ribs from the heat. Allow them to rest for a few minutes before cutting them into individual portions. Serve the Glazed Ribs hot, alongside your favorite side dishes, and enjoy the finger-licking goodness!

Kewpie Pro Tip

For an extra burst of flavor, try brushing the ribs with additional KEWPIE Mayonnaise mixed with a bit of honey or your favorite BBQ sauce during the last few minutes of cooking under the broiler or on the grill. This will create an even stickier, more flavorful glaze that will have your guests raving. Don’t be afraid to experiment with different flavors in your dry rub or marinade – the versatility of KEWPIE Mayonnaise allows it to complement a wide range of spices and seasonings, from smoky and spicy to sweet and tangy. With KEWPIE Mayonnaise as your secret weapon, you’ll be able to create ribs that are tender, juicy, and bursting with flavor every single time.

Kewpie Mayonnaise 500g (Product of Japan)