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Fall-off-the-bone sticky barbecue ribs served on a platter with lime wedges

Fall-off-the-bone sticky barbecue ribs

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus optional marinating
  • Easy
  • Serves 6 - 8

Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors

Nutrition: Per serving (8)
NutrientUnit
kcal363
fat18g
saturates5g
carbs33g
sugars32g
fibre2g
protein17g
salt2.7g
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Ingredients

  • 4 racks of baby back pork ribs or other whole racks (about 450g each)
  • 5 tbsp cider vinegar
  • 2 tbsp smoked paprika
  • 4 tbsp light brown soft sugar
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp Chinese five-spice powder
  • 300g tomato ketchup
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 300ml apple juice

Method

  • STEP 1

    If there’s a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue – leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they’re completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.

  • STEP 2

    Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.

  • STEP 3

    Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn’t all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.

Goes well with

Recipe from Good Food magazine, July 2021

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