Enjoy the finger-lickin’ goodness of these sticky ribs, packed with sweet and savoury flavours that will keep you coming back for more.
There is something decadently delicious about sticky ribs; a reminiscence of childhood when eating with fingers was a lot easier than using utensils. And while you can use a knife and fork, to get the best of the dish, our family recommends eating them by hand.
Ribs used are usually pork, sometimes beef – often you will find these cuts already cut for size at your butcher or the supermarket.
The prep doesn’t take long, the cooking time does though, to get the fall-off-the-bone tender finish.
Ingredients:
Two racks of ribs
One C barbecue sauce
1/2 C honey
1/4 C soy sauce
Three cloves garlic, minced
One Tbs Dijon mustard
Two Tbs brown sugar
One Tbs Worcestershire sauce
One tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
One Tbs cooking oil
Method:
Preheat your oven 160C.
Prepare the ribs by removing the thin membrane on the back of each rack. This can be done by sliding a knife under the membrane and lifting it off. This step ensures tender and flavourful ribs.
In a medium bowl, combine barbecue sauce, honey, soy sauce, minced garlic, mustard, brown sugar, Worcestershire sauce, cooking oil, smoked paprika, black pepper, and salt. Whisk the ingredients together until well combined to create the sticky glaze.
Place the ribs on a baking sheet lined with aluminium foil or parchment paper. Brush both sides of the ribs generously with the sticky glaze, ensuring an even coating. Reserve the remaining glaze.
Cover the baking sheet tightly with another sheet of foil, creating a sealed pouch. This helps trap the steam and keep the ribs moist during cooking.
Place the baking sheet in the preheated oven and bake for 1 hour and 30 minutes. This slow cooking method allows the ribs to become tender and the flavours to develop.
After 1 hour and 30 minutes, remove the foil from the top of the baking sheet. Increase the oven temperature to 220C.
Brush the ribs with reserved glaze, concentrating on the meaty side. Return the ribs to the oven and cook for an additional 20-30 minutes, or until the glaze becomes sticky and caramelised, and the ribs are nicely browned.
Once cooked, remove the ribs from the oven and let them rest for a few minutes. This allows the juices to redistribute, ensuring juicy and succulent meat.
Cut the racks of ribs into individual portions and serve hot. They are perfect for sharing as an appetiser or as a main course alongside your favourite sides such as salad or coleslaw, with an aromatic rice.
