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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25th Aug, 2011
Even though I live in Spain and have the weather for BBQ's I did them in the oven. I took the advice of boiling them for 20 mins and used normal Red Rum. I didn;t put the Allspice in as I didn't have any. They were fantastic. My husband said they were the best I had ever done and I agree. The flavour was superb and I will definitely be making them again.
21st Aug, 2011
I love this sauce. Tend to marinade for a good few hours and cook in the oven to finish on the BBQ if the weather is good enough. Even my mum loves these and she's very picky.
13th Aug, 2011
Although I've tried this recipe & it's amazing, I also slightly adapted it so there's less faffing around with equally sticky, delicious results! I used 1 glove crushed garlic, 1tsp chinese 5 spice powder, 2tbsp dark brown soft sugar and 2tbsp soy sauce mixed with a squirt of ketchup or bbq sauce, coated my rack of ribs and marinated in a food bag for 24hrs in the fridge. I cooked them for 50 mins, gas 5 covered in foil and then a further 30 mins at gas 7 uncovered and brushed with more sauce a couple of times during cooking. These are so tasty & I will definitely be making them again & again!
19th Jul, 2011
Delicious., hubbie says the best ribs he has ever had! Pre-boiled in pressure cooker for +/- 20 mins and then cooked in the oven. Served with spicy potato wedges cooked in oven at same time. Boiled leftover marinade ( only had half amount of ribs to full qty of sauce) with sweetcorn and baked beans to make a BBQ bean/ corn relish type accompaniament. Used red onion and red wine vinegar substitutes and tasted great! Will be trying the kids with them tomorrow...let's see.
6th Jul, 2011
Delicious. I did not have spring onions and i used a normal red onion and I also used balsamic vinegar instead of Appleton rum.
22nd Jun, 2011
Seriously good, used local rhum from Martinique and went down a treat! Used the sauce on some chicken thighs as well - yummy!!
20th Jun, 2011
A huge success at my bbq party, only thing changed was I used white rum as that was all I had & wholegrain mustard instead of dijon. I used belly pork slices & cooked them in the oven for 30 minutes before my husband charred them on the bbq. Estimated 2 per person & a few extra - they all disappeared & the salad bowl seemed to stay very full!! Will make again using chicken or pork, it is a lovely recipe.
13th Jun, 2011
Brilliant was totally delicious. I left out the rum as we had children eating it and substituted red wine vinegar as suggested by many of you. Cooked the ribs in the over in the marinade slowly for an hour and half or so covered with foil then took the foil off to crisp them up for about an hour basting regularly. Fiddly I know, but the crisping up could easily have been done on a barbecue. It was just not the weather for it when I made them, so the oven did the complete job! They were so good....and I'm not a big fan of spare ribs but this recipe has completely converted me!
26th May, 2011
Yummy... i used same ingredients over chicken wings....very nice!
13th Apr, 2011
I really don't know what i did wrong, but this recipe for me was awful! the sauce was a translucent gravy type mixture in the bottom of the pan, and the taste of garlic was overpowering. It was nothing like the ready made bbq half racks you buy already done in the supermarket. The only thing i think i could have gone wrong on is leaving the ribs covered with foil till ten minutes before the end of cooking (like it said on the instructions on the pack of ribs). There are only cooking instructions for the bbq, so I don't know! Am making rbs again tonight, but this time chinese style. I'll leave them uncovered and hope they fare better than the bbq ones! I won't rate this a low rating as it was probably my fault they were rubbish, but if i was rating them it would be 1 out of 5.


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