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Grape Syrup Glazed Pork

Pair with sauteed pearls of red apples, potatoes, sweet potatoes and red onions for a deliciously refreshing experience.

Chef Pilar Rodríguez

Courtesy of ProChile

(Serves 4 to 6)


  • 6 to 8 x 5oz. portions of baby pork ribs with pork belly
  • -For the glaze:
  • 1 cup grape syrup
  • ½ cup fresh orange juice
  • ¼ cup balsamic vinegar
  • Salt and black pepper to taste, freshly ground
  • -For the sauté:
  • 2 medium red apples (Royal Gala)
  • 1lb. of sweet potatoes
  • 3 medium potatoes, peeled
  • 1 medium red onion, peeled and cut into fine julienne strips
  • 3 tablespoons garlic-infused olive oil
  • Salt and black pepper to taste, freshly ground


  • Glaze:  In a bowl mix the grape syrup, orange juice, balsamic vinegar, salt and pepper. Set aside.
  • Pork ribs:  To cook the ribs, preheat the oven to 230°F/110°C/gas mark ¼. Sear the belly side of the pork ribs in a frying pan with a little olive oil and then place them on a baking tray, bone-side down. Brush them with the glaze and then bake for 2 hours, basting every 20 minutes. They should be cooked slowly and at a low temperature until the meat is soft, tender and caramelised.
  • Sauté:  While the ribs are in the oven, precook the sweet potatoes and the potatoes in salted boiling water. Then, using a melon baller, make “pearls” (little balls) of apples (with peel), potatoes and sweet potatoes. Set aside. Just before the pork is ready, sauté the julienne of red onions with garlic-infused olive oil for about 3 minutes and set aside. Then, do the same with the pearls of potato, apple and sweet potato. Add the red onions to the pearls mixture and set aside. When the pork is done, remove the ribs and place in a bowl in the oven with the door open to keep warm. Save the gravy from the baking tray. Pour half a cup of boiling water onto the baking tray and scrape the residue with a wooden spatula. Pass it through a fine colander along with the saved gravy and put in a small saucepan. Skim off the fat and set aside before serving.
  • Assembly: Serve the ribs over the sautéed pearls of vegetables and red onions. Add a spoonful of the reserved gravy and serve at once.
  • Check out these savory dishes:
  • Marinated Pork Loin with Tomato Confit
  • Grilled Bacon with Warm Pebre and Polenta


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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