Really sticky ribs

Really sticky ribs

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Prep: 5 mins Cook: 1 hr, 30 mins Ready in 1 hour 35 minutes


Serves 6

This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids

Nutrition and extra info

  • uncooked

Nutrition: per serving

  • kcal185
  • fat9g
  • saturates3g
  • carbs12g
  • sugars9g
  • fibre0g
  • protein15g
  • salt1.21g


  • 500g carton passata
  • 2 garlic cloves, crushed
  • 2 tbsp reduced-salt 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…

  • 1 tbsp Worcestershire sauce
  • 1kg small, lean pork ribs



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…


  1. Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.

  2. Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.

  3. Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Demaca's picture
11th Jul, 2020
I’ve tried quite a few recipes for ribs and this was our least favourite. Really tomatoey sauce rather than bbq. Ribs were cooked on high so ended up quite tough.
11th Mar, 2018
Scaled this down for 700g of ribs. Tasty but not especially so...
tillyfloss80's picture
14th Aug, 2017
Followed the recipe and they turned out perfectly sticky and tasty, really surprised at how quickly the sauce reduced down! I personally prefer the 'stickiest-ever BBQ ribs with chive dip' recipe but this is good as a quick recipe.
CasDarling's picture
11th Mar, 2017
This recipe was a success, the ribs were so tender, delicious. I thought the sauce was ok, I prefer making my barbeque sauce with plum conserve as the base, much sweeter and very sticky. And just like others have said "too much passata". Just have to tweek the sauce to suit my palate.
4th May, 2015
The best ribs we've ever had - my 3 children couldn't get enough (and they are pretty fussy,) However I read the really useful comments and then did the following: 2 kg pork ribs (from Tesco meat counter - loads of meat on them) Boiled them in water for 30 mins Mix together 1 tin of tomatoes(I puréed them as I had no passata) 3 tbsp Worcester sauce 3 tbsp soy sauce (rich,dark) About 5 tbsp honey Big squeeze of Heinz BBQ smoky barbecue sauce After boiling, place the ribs in the sauce in a big oven proof dish and coat. Cover with foil and bake at 190 C for 30'mins. We browned them off on the BBQ but wouldn't be necessary - loads of sauce and the meat just fell off the bone....mmmmmm.
27th Sep, 2013
Final comment would be that I just made these with half the passata that they recommend. My mistake was to split the ribs into 2 loads as they charred. They were still delicious but were burnt. If you half the passata you must rely on it to stop the ribs burning as they provide a liquid barrier against the heat. I would recommend halfing the passata and adding some paprika and chinese 5 spice and extra honey though, this recipe is juvenile in my opinion and without much effort
27th Sep, 2013
I wish I had read the comments before starting this, the amount of passata seems ridiculous, how is a small amount of soy going to flavour it? The only thing I can hope is that the long cooking time will reduce the sauce quite a bit. I ended up putting half the sauce to one side after seeing what I had created and adding more honey to one of the halves. I also added paprika based on a comment below and some chinese 5 spice. Chinese 5 spice and ribs are a match made in heaven IMO
leppie's picture
21st Jul, 2013
Pretty good.
8th May, 2013
This was a delicious recipie and very simple to do - I'm only just starting to get in to cooking and this has eased me in nicely so much so my family now call me the 'Rib Queen' :-)
10th Nov, 2012
Pretty good recipe, but I thought it was missing something, and I've discovered what it was! I use less passata (about 250 gms) and about a half teaspoon of hot smoked really lifts it!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?