Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-battered hake
Fish recipes

Harissa-battered hake

1 hour 10 minutes
Extra-large éclair
Chocolate recipes

Extra-large éclair

1 hour
Ivor Jones’s Easter honeycomb smash hot cross buns
Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes
  • Home
  • Recipes
  • soya sauce
Easy tempura carrot slivers and soya sauce
Carrot recipes

Easy tempura carrot slivers and soya sauce

10 minutes

Tuna tataki with asian salad and ginger dressing

15 minutes
Tuna sashimi with ginger-soy dressing

Tuna sashimi with ginger-soy dressing

Steamed tofu, oyster mushrooms and greens
Tofu recipes

Steamed tofu, oyster mushrooms and greens

10 minutes
Lemongrass prawns on baby gem lettuce

Lemongrass prawns on baby gem lettuce

5 - 10 minutes
Tuna tempura rolls with pea shoots and seaweed

Tuna tempura rolls with pea shoots and seaweed

5 - 10 minutes
Soba noodles with soya-roast mushrooms and spring-onion vinaigrette

Soba noodles with soya-roast mushrooms and spring-onion vinaigrette

30 minutes
Crayfish tempura with an Asian dipping sauce
Fish recipes

Crayfish tempura with an Asian dipping sauce

15 minutes
Angelfish carpaccio with Asian blueberry dressing
Fish recipes

Angelfish carpaccio with Asian blueberry dressing

5 minutes
Maple syrup apples and potato blinis
Apple recipes

Maple syrup apples and potato blinis

40 minutes
Stir-fried chicken and cashews with cabbage noodles
Cabbage recipes

Stir-fried chicken and cashews with cabbage noodles

10 minutes
Baked marinated spareribs with noodles

Baked marinated spareribs with noodles

55 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Baked marinated spareribs with noodles

By Phillippa Cheifitz
2 to 4
Easy
20 minutes, plus marinating time
55 minutes

Ingredients

  • 2 sheets of lean spareribs (about 500 g each)
  • 125 g pad Thai noodles
  • Watercress, to garnish
  • For the marinade, mix:

  • zest of 1 orange, finely sliced
  • 1 cup orange juice
  • 1/2 cup lime juice
  • 1 x 2 cm piece fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 fresh red chilli, chopped
  • 3 T soya sauce

Method

In a bowl or roasting bag, marinate the ribs for a few hours or overnight.
Bring to room temperature while preheating the oven to 180°C.
Arrange in a single layer in a roasting pan lined with baking paper and bake for 50 minutes, basting now and again, or until very tender and well-browned.

Soak the noodles in boiling water for 5 minutes then cook in a saucepan of simmering water for a few minutes, or until tender. Drain well then mix with the roasting pan juices.

Serve with the marinated ribs and a good handful of watercress.