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Sticky BBQ Spare Ribs


3 kg pork baby back ribs

2 onions, peeled and sliced in half

1 bulb of garlic, peeled and top sliced off

Pinch of salt

For the barbecue sauce:

60g demerara sugar

4 tbsp dark soy sauce

4 tbsp tomato ketchup

4 tbsp honey

4 garlic cloves, peeled and finely chopped

1 tbsy dried english mustard

2 tsp tobasco sauce



Cut the strips of ribs into manageable pieces with about 3–4 ribs to each piece then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently for 1–11/2 hours or until the meat is tender.

Preheat the oven to 200°C/400°C/Gas Mark 6 or light the barbecue. Whisk all the ingredients for the barbecue sauce together in a saucepan. Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.

Remove the ribs from the pan and discard the water, onion and garlic. Place the ribs in a large baking dish and coat with half of the barbecue sauce. Place in the oven to cook for 2omins or on the barbecue for 5 mins on each side and serve with the rest of the barbecue sauce. Enjoy!

This recipe was taken from:


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