Sticky BBQ ribs
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Sticky BBQ ribs

Get stuck in to this gloriously messy dish - just make sure you have plenty of napkins to hand!

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Plus marinating

Method

  1. Put the ribs in a large saucepan and cover with cold water (Pic 1). Add the soy sauce and gently bring to a simmer. Simmer for 15 minutes, take the pan off the heat and leave to cool for half an hour in the liquid.
  2. Meanwhile make the marinade by putting the brown sugar and Shaoxing wine or sherry in a small pan and heat gently until the sugar has melted.
  3. Add the ginger and the garlic and cook gently for 10 minutes (Pic 2). This will take away the rawness of the garlic. Add the rest of the marinade ingredients and give a good stir until everything is incorporated. Simmer for a couple more minutes then pour into a bowl and leave to cool.
  4. Take the ribs from the pot and, while still warm, brush all over with the marinade (Pic 3). Refridgerate the remaining marinade for later on. Pack the ribs in a large tray or dish and put in the fridge. Leave overnight if you can, otherwise 2-3 hours will be OK.
  5. Heat the barbecue. When the coals have died down but are still glowing, lay the ribs curved side down on the grill. Cook until coloured then turn, brush with more marinade and cook for 5 minutes. Turn, brush again and keep on cooking, they will take about 20-30 minutes to become sticky and burnished.
  6. To cook in the oven put the ribs in 1 or 2 large roasting trays curved side up. Heat the oven to 220C/fan 200C/gas 7. Roast for 30-40 minutes, brushing with marinade a few times during the cooking time.
  7. To make the coleslaw, toss the cabbage, carrots and spring onion together. Sprinkle with a little salt, mix again and leave for 10 minutes. The salt will tenderise the veg a bit. Mix the lime juice, oils and seeds. Pour over the veg and mix. Serve with the ribs.

Per serving

340 kcalories, protein 25.4g, carbohydrate 15.7g, fat 19.6 g, saturated fat 6.3g, fibre 2g, salt 1.99 g

Recipe from olive magazine, July 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Alice

    26 June 2010

    Alice commented on this recipe

    Great recipe, but I put one teaspoon of 5 spice powder in the marinade.

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  • Binder photo Samantha

    27 June 2010

    Samantha rated and commented on this recipe

    5 stars

    Great recipe, my butcher gave me ribs with loads of meat on and told me to simmer for an hour and then cool in the cooking water, which I did and they were fab! Definitely worth making.

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  • Binder photo our recipes

    27 June 2010

    our recipes rated this recipe

    5 stars

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  • Binder photo Scotia

    28 June 2010

    Scotia rated and commented on this recipe

    4 stars

    Great recipe! Worked really well for me - very easy to make and incredibly tasty. I was a bit iffy about the coleslaw at first but the flavours work very well together.

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  • Binder photo Beth

    08 July 2010

    Beth rated and commented on this recipe

    4 stars

    Nice - though the ribs seemed a little fatty - I normally slow cook them for longer so maybe simmering them for an hour would be better as Samantha suggested.

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  • Binder photo Caryl

    08 July 2010

    Caryl rated and commented on this recipe

    4 stars

    This was a very nice recipy. More liquid would have increased the rating.

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  • Binder photo maza

    31 July 2010

    maza rated this recipe

    5 stars

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  • Binder photo Vivien Baker

    09 May 2011

    Vivien Baker rated and commented on this recipe

    5 stars

    I also simmered for an hour and left to cool for quite a while. I cut the ribs individually as this meant they absorbed more of this wonderful sauce. I cooked them in the oven which was wonderful but in the steamer at work they were even better. Truly splendid.

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  • Binder photo DavidC

    26 June 2011

    DavidC rated and commented on this recipe

    5 stars

    This is really good I did simmer for about an hour and added some 5 spice and it was the best ribs I have had. The meat just fell of! Thanks John

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  • Binder photo Lisa

    13 September 2011

    Lisa rated and commented on this recipe

    5 stars

    Husband rated these as the best ribs he has ever eaten. I simmered the ribs for 30 mins. I bought 2 racks of baby ribs from the butcher (pork from the Goodwood Estate), with plenty of meat on them, rather than those huge Fred Flintstone numbers from the supermarket. Delicious!

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  • Binder photo superliciouse

    27 September 2011

    superliciouse commented on this recipe

    I seperated each rib and my family loved them. The meat just fell off and melted in the mouth. I used 75g of Dark Muscovado Sugar instead of 100g of Soft Brown Sugar and it worked a treat. Also, I didn't have enough fresh ginger so used what I had, (45g) with 1/2 tbsp of ground ginger, which gave them a lovely lick at the end. Scrummy wasn't the word, and clean plates all round.

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  • Binder photo superliciouse

    27 September 2011

    superliciouse rated this recipe

    5 stars

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  • Binder photo tania

    09 January 2012

    tania commented on this recipe

    So very easy and so very scrummy!

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  • Binder photo springchicken

    17 February 2012

    springchicken rated and commented on this recipe

    5 stars

    Really good recipe with a depth of flavour and stickiness other rib sauces just don't give you.

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  • Binder photo grahamcw

    25 March 2012

    grahamcw rated and commented on this recipe

    5 stars

    Delicious- one of our staple recipes, and perfect for the barbecue.

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  • Binder photo marko

    03 April 2012

    marko rated and commented on this recipe

    5 stars

    Lovely BBQ recipe - and your guests will be well impressed when you inform them that the sauce is home made. Bonza!!

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  • Binder photo DeadTall

    04 October 2012

    DeadTall rated and commented on this recipe

    5 stars

    Wow, so much better than any of the shop versions. You'll never buy ready made sticky ribs again! Easy to do and everyone in our family liked them. Having said that I didn't use nearly as much ginger as the recipe says - it seemed rather a lot s I put about a quarter of what it said in.

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  • Binder photo Ruby

    23 November 2012

    Ruby rated and commented on this recipe

    5 stars

    I simmered the ribs for an hour as suggested by others. I only has 40g of ginger but that was plenty - I used sherry. Easy recipe, I baked them in the oven for 3 hours at 180 degs covered in foil. A really good easy recipe :)

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  • Binder photo Tools4theGarden

    26 November 2012

    Tools4theGarden commented on this recipe

    We did something very similar to this when visiting Weber barbecues. They were amazing. <a href="http://tools4thegarden.co.uk/">Tools4theGarden</a>

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  • Binder photo DSBrookfield

    26 January 2013

    DSBrookfield rated and commented on this recipe

    5 stars

    Great recipe this thanks. Even though its not BBQ weather i cooked the ribs for an hour in the soy sauce then marinated for 4 hours. I added sliced and choped chilli to the marinade for the extra spice then cooked for an hour on 170c fantastic!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Plus marinating

Ingredients

  • 2kg baby back or pork loin rib racks, cut into blocks of 4
  • 50ml soy sauce

FOR THE MARINADE

  • 100g soft brown sugar
  • 100ml Shaoxing wine or dry sherry
  • 100g ginger , peeled and finely grated
  • 3 garlic cloves , peeled and crushed
  • 200ml tomato ketchup
  • 1 tbsp Dijon mustard
  • 100ml soy sauce

FOR THE COLESLAW

  • 1 small white cabbage , finely shredded
  • 2 medium carrots , grated
  • 3 spring onions , shredded
  • 2 limes , juiced
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tbsp sesame seeds , toasted
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Per serving

340 kcalories, protein 25.4g, carbohydrate 15.7g, fat 19.6 g, saturated fat 6.3g, fibre 2g, salt 1.99 g

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