Sizzling spare ribs with BBQ sauce

Sizzling spare ribs with BBQ sauce

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(40 ratings)

Prep: 5 mins - 10 mins Cook: 30 mins


Serves 6
Some like it hot, so sizzle your ribs with BBQ sauce

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat22g
  • saturates8g
  • carbs32g
  • sugars28g
  • fibre0g
  • protein33g
  • salt3.09g
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  • 4 x 500g packs pork spare ribs



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 bunch of spring onions, roughly chopped (green stems and all)

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 Scotch bonnet chilli, seeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 garlic clove, roughly chopped
  • 6 tbsp Appleton rum
  • 6 tbsp demerara sugar
  • 6 tbsp dark soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 6 tbsp clear honey
  • 6 tsp Dijon mustard
  • 1 tsp ground allspice


  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.

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Comments (52)

mariella71's picture

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!

alexandrahutchinson's picture

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

deedlit90's picture

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!)

annie01332's picture

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!

babswilkes's picture

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

gesiha's picture

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

donnadrew's picture

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!

samarafm's picture

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

susan027's picture

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.

nenoir's picture

Tasty but I prefer to use less mustard

samgabi's picture

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

andylangfor's picture

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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