Sizzling spare ribs with BBQ sauce

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1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Per serving

484 kcalories, protein 33g, carbohydrate 32g, fat 22 g, saturated fat 8g, fibre 0g, salt 3.09 g

Latest comments and suggestions

• Andy

  23 February 2008

  Andy rated and commented on this recipe

  

  I've been looking for a really great BBQ sauce, no need to look further, this is it. Now all I have to do is wait for teh BBQ to come out (not really it's great grilled or baked as well)

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• gaby1301

  19 March 2008

  gaby1301 rated and commented on this recipe

  

  Excellent sauce , only change was the rum (Navy ) we are back for a second go

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• Nenoir

  27 April 2008

  Nenoir rated and commented on this recipe

  

  Tasty but I prefer to use less mustard

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• suebee

  03 May 2008

  suebee rated and commented on this recipe

  

  I used some maple syrup instead Golden Syrup Maple flaour instead of Honey and just 1 tsp mustard. No RUM. Kids and all loved in baked in the oven on a rack.

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• fsm

  17 August 2008

  fsm commented on this recipe

  delicious recipe-i substituted the rum for the same amount of red wine vinegar because it's cheaper and it turned out great!

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• Donna D

  24 September 2008

  Donna D rated and commented on this recipe

  

  Great recipe! Making it again as I didn't get a look in the first time round! I left out the rum & baked on a rack in the oven for 40 minutes. Having with chicken fried rice tonight. Really yummy!

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• Getora

  26 March 2009

  Getora rated and commented on this recipe

  

  I am happy that I finally found a lovely, delicious and easy stick sauce for ribs. Wonderful.

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• Babs from Granada

  22 April 2009

  Babs from Granada rated and commented on this recipe

  

  I did these at weekend for 12 people but the weather was not up to a BBQ even here in Spain. I cooked them in the oven covered in the marinade till tender and then uncovered them and turned the temp up til lovley and sticky. A real winner

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• Woody

  11 June 2009

  Woody commented on this recipe

  I've got gallons of Mount Gay and Demerara rum that I've been struggling to use up - I think I'll give this recipe a go!

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• Deedlit90

  18 June 2009

  Deedlit90 rated and commented on this recipe

  

  These were amazing! We cooked ours in the oven for about 30 mins and then crisped up on the BBQ, but only because we weren't confident about cooking them just on the BBQ in case we made someone ill, or ruined them! (I.E. black on the outside, raw in the middle!)

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• alexandra

  07 July 2009

  alexandra rated and commented on this recipe

  

  was fab!!!!! Don't leave out the rum!!!

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• Mariella

  11 July 2009

  Mariella rated and commented on this recipe

  

  I have tried this recipe last night for a bbq.I slow cooked them in the oven prior the guests came and then i gave them the last bit of browning on the BBQ.They came really nice and tender and the sauce was lovely.I served them as an appetizer and they went down very well.Double batch next time!

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• Guzzler

  13 July 2009

  Guzzler rated and commented on this recipe

  

  Beautiful tasting sauce. I didn't find there to be quite enough for the number of ribs I did and I would recommend getting the ribs well away from the intense heat of the barbie and cooking them as long as you can for extra tenderness!

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• ValG

  30 July 2009

  ValG commented on this recipe

  The sause made the ribs very tasty! I omitted the garlic and all-spice spice (because I don't know what it is). This recipe is a keeper!

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• ValG

  30 July 2009

  ValG rated this recipe

  

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• alethea

  16 August 2009

  alethea commented on this recipe

  For meat that 'falls from the bone' it's worthwhile (prior to marinading) boiling the ribs for around 20 minutes, cooling and then marinading.. really delicious

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Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 10 mins

Cook 30 mins

Ingredients

• 4 x 500g packs pork spare ribs
• 1 bunch of spring onions , roughly chopped (green stems and all)
• 1 Scotch bonnet chilli , seeded and finely chopped
• 4 garlic cloves , roughly chopped
• 6 tbsp Appleton rum
• 6 tbsp demerara sugar
• 6 tbsp dark soy sauce
• 6 tbsp clear honey
• 6 tsp Dijon mustard
• 1 tsp ground allspice

Per serving

484 kcalories, protein 33g, carbohydrate 32g, fat 22 g, saturated fat 8g, fibre 0g, salt 3.09 g

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