Sizzling spare ribs with BBQ sauce

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• 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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• JackieWoolnough

  06 April 2010

  JackieWoolnough commented on this recipe

  This was a great recipe for sticky ribs. I left out the rum, as I know my seven year old would not like it. I boiled the pork as alethea suggested, and it made the meat so tender. Gorgeous.

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• JackieWoolnough

  06 April 2010

  JackieWoolnough rated this recipe

  

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• vicki_snelling

  20 April 2010

  vicki_snelling rated and commented on this recipe

  

  Delicious! I made this for my husband last week. Used half the amount of meat but same amount of sauce. I also substituted red wine vinegar for the rum as we are watching the pennies but it was lovely. Making it again this evening!

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• cake bakers

  04 June 2010

  cake bakers rated and commented on this recipe

  

  Substituted rum for red wine vinegar as was making for the family. I boiled the ribs for 20-30 minutes first as that ensures the ribs are tender. Everyone enjoyed them and we will be having them again.

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http://www.bbcgoodfood.com/recipes/1854/

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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 33.0g, carbohydrate 32.0g, fat 22.0 g, saturated fat 8.0g, fibre 0.0g, sugar 28.0g, salt 3.09 g

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