Sizzling spare ribs with BBQ sauce

Sizzling spare ribs with BBQ sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins - 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

Some like it hot, so sizzle your ribs with BBQ sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
484
protein
33g
carbs
32g
fat
22g
saturates
8g
fibre
0g
sugar
28g
salt
3.09g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, July 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Lucaby's picture

For those who "leave out the alcohol as cooking for children" there is really no need - alcohol is evaporated during cooking. Not as if a tablespoon of rum would give them a killer hangover anyways

Silver Cook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mainade overnight and cooked in oven for 1hr covered and half hr uncovered. Delish!!

johewitt's picture

Great in the oven, equally adored pasted on to chicken on the BBQ; but I have fiddled with the recipe some!

Instead of using rum I use JD whiskey, instead of the demerara I now use a dark soft brown sugar, gives even more dark stickiness, and I also exchanged the dijon for wholegrain mustard because its a nuttier finish.

Also had some left over and used drizzled over roasted veggy. A winner! x

gillyflower12's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made them for me. Marinade very good. Have to agree with Deedlit. They were burnt on the outside and very pink within. As for Alethea - boil them!!!! Yuk!!!!! Jackie Woolnough, you can't taste the rum as such. It all gets cooked up and yor child wouldn't have known.

lroper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

5 star rating! (can't seem to make the rating indicator work)

lroper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Without rum (as I didn't have any!) this sauce is utterly divine -you will never bother with shop bought "barbeque (flavoured)" sauce again. And this coming from someone who dislikes the taste of mustard! I make these regularly. Ribs are tough though, so will add water to cooking pan next time, as suggested by other commentators.

Has anyone tried this in the slow cooker to save on fuel cost/stop the sauce burning/tenderise the meat?

jacksonclarke's picture

Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a swiss grill bbq which is a gas grill so will the taste be the same?

jacksonclarke's picture

Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a swiss grill bbq which is a gas grill so will the taste be the same?

cocoonbarbie's picture

I wanted to use the sauce recipe, which I'd used before when cooking ribs in the oven, but this time I was doing spare rib chops on the BBQ. I thought the bits of onion, chilli etc might burn, so I whizzed all the ingredients in the blender first, before marinading the meat. Absolutely brilliant. I made half the amount and still didn't need all that for the two large chops. Next time I'll keep half back and try it the following day over chicken.

janetmiddleton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous! The summer weather vetoed a BBQ, so I cooked the ribs in the oven in this sauce. We all loved them and I have kept the recipe to use again. As we had no rum (or cooking spirits full stop) I used sherry vinegar & white wine instead of rum and it was still really tasty.

rachelghostheart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely - will make again

rachelghostheart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy

carolinamoonbeam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were absolutely gorgeous! I used maple syrup instead of honey as I had run out.

penstemon22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooed it tonight, but substituted red wine plus a splash of balslmic vinegar instead of rum. Cooked in the oven but finished off under the grill. A great success!
Have frozen half of it raw for another day.

penstemon22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Going to try this tonight. Is it best to freeze extra cooked or uncooked

sister8x's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic!! Did it in the oven and it was great. Boiled the ribs for 20 minutes as suggested by somebody else and then cooked in the oven as per the instructions. Looking forward to using the barbecue!!

natasavladovic's picture

Great BBQ sauce. We added the cupful of water to it and then put the ribs in the oven proof dish, soak them in the sauce and let them cook for hour and half. They were so delicious and soft.
We didn't use rum, but will definitely try to use some red wine vinegar next time. And we added a bit more soya sauce and reduce sugar..

whatapudding's picture

A great recipe the whole family loved this one, especially the children.we served the Ribs with homemade roasted potato wedges and onion rings, enjoy.

julieking's picture

Delicious one of the best recipes of spare ribs I've ever eaten!

sandrakelly53's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Even though I live in Spain and have the weather for BBQ's I did them in the oven. I took the advice of boiling them for 20 mins and used normal Red Rum. I didn;t put the Allspice in as I didn't have any. They were fantastic. My husband said they were the best I had ever done and I agree. The flavour was superb and I will definitely be making them again.

Pages

Questions

Tips