Really sticky ribs

Prep: 5 mins Cook: 1 hr, 30 mins Ready in 1 hour 35 minutes


Serves 6
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal185
  • fat9g
  • saturates3g
  • carbs12g
  • sugars9g
  • fibre0g
  • protein15g
  • salt1.21g
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  • 500g carton passata
  • 2 garlic cloves, crushed
  • 2 tbsp reduced-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

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

  • 1 tbsp Worcestershire sauce
  • 1kg small, lean pork ribs



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

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.

  2. Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.

  3. Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

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Comments (23)

foodyfan1's picture

The best ribs we've ever had - my 3 children couldn't get enough (and they are pretty fussy,)
However I read the really useful comments and then did the following:

2 kg pork ribs (from Tesco meat counter - loads of meat on them)

Boiled them in water for 30 mins

Mix together 1 tin of tomatoes(I puréed them as I had no passata)
3 tbsp Worcester sauce
3 tbsp soy sauce (rich,dark)
About 5 tbsp honey
Big squeeze of Heinz BBQ smoky barbecue sauce

After boiling, place the ribs in the sauce in a big oven proof dish and coat.
Cover with foil and bake at 190 C for 30'mins.

We browned them off on the BBQ but wouldn't be necessary - loads of sauce and the meat just fell off the bone....mmmmmm.

zedooncadhz's picture

Final comment would be that I just made these with half the passata that they recommend. My mistake was to split the ribs into 2 loads as they charred. They were still delicious but were burnt. If you half the passata you must rely on it to stop the ribs burning as they provide a liquid barrier against the heat. I would recommend halfing the passata and adding some paprika and chinese 5 spice and extra honey though, this recipe is juvenile in my opinion and without much effort

zedooncadhz's picture

I wish I had read the comments before starting this, the amount of passata seems ridiculous, how is a small amount of soy going to flavour it? The only thing I can hope is that the long cooking time will reduce the sauce quite a bit. I ended up putting half the sauce to one side after seeing what I had created and adding more honey to one of the halves. I also added paprika based on a comment below and some chinese 5 spice. Chinese 5 spice and ribs are a match made in heaven IMO

sel_bol1982's picture

This was a delicious recipie and very simple to do - I'm only just starting to get in to cooking and this has eased me in nicely so much so my family now call me the 'Rib Queen' :-)

scoshall's picture

Pretty good recipe, but I thought it was missing something, and I've discovered what it was! I use less passata (about 250 gms) and about a half teaspoon of hot smoked really lifts it!

lollipopbop's picture

So easy to make and delicious.

lollipopbop's picture

So easy to prepare and much nicer than bottled sauce. Use less passata and more honey x

millieyates123's picture

i made these today and i am very disappointed in the result as i followed the recipe word for word and they turned out nothing like the picture provided they tasted of tomato and nothing like the description provided!

fionashaw5's picture

these were ok my husband loved then! I found then a bit tomatoey would prob use less passata and more honey next time. Not over sticky. But still Yum!

fredbare's picture

Going to cook these today, is it best to leave the ribs whole or chop them into smaller pieces before cooking?

icecreamdogpark's picture

I used 250g`s passata and the 3 tbsp of honey marinated over night ans then but on the BBQ is was fantastic.

icecreamdogpark's picture

Did this today and it was super !!

hayley_jayne's picture

This is brill, we make it every fortnight or so and just scoff it with crusty bread and sour cream xx

mrsc-of-sweden's picture

Tasty and easy :-) love it!
Best regards from Sweden

pineapplex's picture

so easy, so yummy! i made these for a friend, and then told me half way through cooking them she didnt like ribs! but even she gobbled them down!

hayley_jayne's picture

I love this recipe. It is a real hit in our house and so so easy to make. Have a go, this one is worth it!

nab1307's picture

I cooked these for a little longer than stated to allow more of the sauce to dissipate/soak into the ribs. The result was great and was well received by everyone. As someone else said they are not too sticky but are highly recommended.

clairemcbride's picture

These were very delicious, but didn't feel they were as sticky as the name suggested! However they were still lovely and tender and so much nicer than using a bottled sauce!

annahorvath's picture

My whole family love it whenever I do it. It's easy and delicious.
My version however contains a pinch of chili too and sometimes I bake it with vegetables, from which I make a sauce at the end. Carrots, onion and celeriac and if I have, some red vine...


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