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 onions

    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 cloves, roughly chopped
  • 6 tbsp Appleton rum
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 6 tbsp demerara sugar
  • 6 tbsp dark 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…

  • 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, questions and tips

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15th Jul, 2012
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.
23rd Jun, 2012
lovely - will make again
13th Jun, 2012
27th May, 2012
These were absolutely gorgeous! I used maple syrup instead of honey as I had run out.
28th Apr, 2012
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.
28th Apr, 2012
Going to try this tonight. Is it best to freeze extra cooked or uncooked
1st Mar, 2012
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!!
25th Feb, 2012
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..
9th Nov, 2011
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.
28th Oct, 2011
Delicious one of the best recipes of spare ribs I've ever eaten!


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