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Learn how to turn your simple pork ribs into mouth-watering BBQ-glazed ribs. This simple step-by-step recipe is so easy to make and perfect for those summer days with the family around the BBQ.Make the most of the pork’s delicious flavour by barbecuing it. The trick to succulent and tender meat is to boil the ribs first before marinating them. So easy to prepare and cook.If the ribs look like they’re drying out during cooking, either brush over some of the reserved sauce or spritz with a spray oil.The ribs may be frozen in the bag with the marinade. Allow to defrost thoroughly before cooking.
- 1kg pork ribs
- Sliced spring onion, for garnish
For the sauce:
- 200ml tomato ketchup
- 4tbsp cider vinegar
- 8tbsp dark muscovado sugar
- 1tbsp Worcestershire sauce
- 1tbsp Dijon mustard
- 2 cloves garlic, peeled and crushed
- 1tbsp grated ginger
Place the ribs in a large pan and cover them with cold water. Place on the hob and bring to the boil. Reduce the heat and simmer them for about 30 mins, then drain well and run cold water over them, to cool them down.
To make the sauce: Tip all the ingredients into a pan and place over a low heat, stirring until the sugar dissolves, then simmer the sauce for about 10 mins. Remove the pan from the heat to leave the sauce to cool.
Reserve about half of the sauce for a dip. Place the ribs in a large plastic bag and pour over the remaining sauce.
Seal the bag and then massage the ribs in the sauce. Leave to marinate for at least 2 hrs, or preferably overnight, massaging the sauce into the ribs occasionally.
Cook the ribs under a hot grill for 10-15 mins, turning them occasionally, until they start to brown. Serve the ribs with the reserved sauce as a dip, with spring onion sprinkled over as garnish.