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For the baste

Nutrition: per serving

  • kcal477
  • fat26g
  • saturates7g
  • carbs34g
  • sugars31g
  • fibre2g
  • protein25g
  • salt2.3g
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Method

  • step 1

    Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don’t have racks, that’s fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.

  • step 2

    Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.

  • step 3

    Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.

RECIPE TIPS
OTHER WAYS TO COOK RIBS

You could cook the ribs, two racks at a time, in a pressure cooker for 30 minutes, or in a slow cooker, using the short cycle of four hours. 

Recipe from Good Food magazine, July 2015

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.7 ratings

phil.boydellWvRJxM2V

tip

In the glaze Substituted apple juice for the vinegar and halved the mustard. Cooking for kids so didn’t also include the chilli - came out perfect after the dry rub and finished over a BBQ.

aliceruffell

A star rating of 3 out of 5.

The glaze came out way too acidic. Ended up using extra sugar and couple of teaspoons of bicarb of soda to balance it out. After that it wasn't bad at all, everyone really liked it but I couldn't have served it in its original state, actually burned your mouth when I tested it.

It also made a lot…

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