Sizzling spare ribs with BBQ sauce

Sizzling spare ribs with BBQ sauce

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(47 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


  • 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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skerries's picture
27th Apr, 2020
I marinaded the ribs over night in the sauce. Cooked them for 40 mins in the oven then popped them onto the BBQ to crisp up basting all the time with the sauce and I was disappointed there really wasnt much flavour I will stick with my usual go to recipe for ribs, stickiest ever, from this site
30th Aug, 2015
Made this as part of a sharing plate. Everyone raved about the flavour of the sauce, not believing I'd made it! I put them in the slow cooker for about 6 hours then finished them off in the oven to crisp up. Already had request to make them again. Cannot recommend highly enough.
2nd Jun, 2014
For those who "leave out the alcohol as cooking for children" there is really no need - alcohol is evaporated during cooking. Not as if a tablespoon of rum would give them a killer hangover anyways
Silver Cook
20th Aug, 2013
Mainade overnight and cooked in oven for 1hr covered and half hr uncovered. Delish!!
18th Jan, 2019
Yet only 1 star!
johewitt's picture
10th Aug, 2013
Great in the oven, equally adored pasted on to chicken on the BBQ; but I have fiddled with the recipe some! Instead of using rum I use JD whiskey, instead of the demerara I now use a dark soft brown sugar, gives even more dark stickiness, and I also exchanged the dijon for wholegrain mustard because its a nuttier finish. Also had some left over and used drizzled over roasted veggy. A winner! x
3rd Apr, 2013
Just made them for me. Marinade very good. Have to agree with Deedlit. They were burnt on the outside and very pink within. As for Alethea - boil them!!!! Yuk!!!!! Jackie Woolnough, you can't taste the rum as such. It all gets cooked up and yor child wouldn't have known.
16th Feb, 2013
5 star rating! (can't seem to make the rating indicator work)
16th Feb, 2013
Without rum (as I didn't have any!) this sauce is utterly divine -you will never bother with shop bought "barbeque (flavoured)" sauce again. And this coming from someone who dislikes the taste of mustard! I make these regularly. Ribs are tough though, so will add water to cooking pan next time, as suggested by other commentators. Has anyone tried this in the slow cooker to save on fuel cost/stop the sauce burning/tenderise the meat?
8th Nov, 2012
Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a swiss grill bbq which is a gas grill so will the taste be the same?


20th May, 2019
Maybe a silly question (but I've never cooked ribs before!) - do you cut up the ribs first, or cook as the rack? Thanks!
goodfoodteam's picture
20th May, 2019
Thanks for your question. In this recipe, the ribs are cut into individual ones. Enjoy!
13th May, 2014
Hello, I am hoping to cook these ribs this evening. Can someone please tell me what is the best method to cook these ribs in the oven? It seems you boil for 20 mins and then how long in the oven at what heat and do you cover them or not? Or shall I grill them at the end? Any precise instructions/help/advice would be greatly appreciated. Thank you!
goodfoodteam's picture
28th May, 2014
Hi there. Cook them in a hot oven (180C fan) uncovered for about 45 minutes, until sticky and caramelised.
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