Welcome to another Monday morning and another struggle to get out of your super comfy beds I’m sure!
Dinner maybe a long way off right now (depending on where you are in the world!) and it’s the last thing you’re probably thinking of, but when you do, think of trying this Sticky BBQ Pork Ribs recipe.
I used to wonder for so long how to make ribs but this recipe is pretty straight forward. There are a number of different ways to cook them however I went with ‘low and slow’ with some protection over the ribs so that they don’t dry out in the oven and neither does the sauce.
Buy them from the butcher’s counter and leave them as a rack. Some people chop them up first but they’re less likely to dry out if you cook them as a whole, then divide them after cooking.
Enjoy them and let me know what you think!
P.S. have some napkins or a finger bowl close by!
Serves 2 (as a Main) | Serves 4 (as a Starter) | Prep 2 Mins + Marinating |
| Cooking 90 Mins
1.25kg Pork Spare Ribs
7 tablespoons Clear Honey
2 tablespoons Plum Sauce
2 tablespoons Oyster Sauce
2 tablespoons Barbecue Sauce
1/2 teaspoon Chilli Flakes
2 Star Anise
2 Garlic Cloves (left whole)
1/4 teaspoon Salt Flakes
1/4 teaspoon Black Peppercorns (left whole)
Place the honey, plum sauce, oyster sauce and barbecue sauce into a large enough roasting tray, then add the chilli flakes.
Add the spare ribs and coat well all over so that they have been fully marinated in the sauce, then add the star anise, tuck the garlic cloves under the ribs and add the salt and peppercorns.
Cover the ribs with baking parchment or foil and leave in the fridge to marinate for 2 hours or overnight if you have time.
About 10 minutes before you begin cooking, remove the tray from the fridge and pre-heat the oven to 140C (fan-assisted) or 160C (conventional).
Once pre-heated place the tray in the oven (with the parchment or foil still covering them) and cook for 75 minutes, turning halfway and spooning the sauce back over the ribs.
When the cooking time is up, remove the parchment/foil, spoon over more sauce from the tray and increase the heat to 180C (fan-assisted) or 200C (conventional) for 12-15 minutes so that the sauce sticks to the ribs.
Remove the tray from the oven and place the ribs on a secure chopping board.
Using a serrated knife, divide them at the bone and serve right away.