Ingredients:
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
Method
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: http://www.donalskehan.com/recipes/sticky-bbq-spare-ribs/
