Everyone loves sticky BBQ ribs, but they are best baked and finished off over hot coals rather than cooked on the barbecue from scratch as they will burn before they are tender. If you don’t have time to marinate the ribs, cook them in boiling water for 30 mins to tenderise the meat, then baste with the sauce and cook for about 1 hour or until golden and sticky.
- 8tbsp tomato ketchup
- 3tbsp Worcestershire sauce
- 2tbsp dark muscovado sugar
- 2tbsp cider vinegar
- 2 cloves crushed garlic
- Salt and black pepper
- 12 pork spare ribs
Combine all the sauce ingredients together and place in a non metallic baking dish with the ribs. Spread the ribs al over with the sauce and leave in the fridge to marinate for 4 hours or overnight if possible.
To cook, heat the oven to 170°C/325°F/Gas Mark 3. Bake the ribs for 1 1/2 hours, covered loosely with foil. Baste occasionally with the sauce, until browned and tender.
To finish off the ribs cook over a low barbecue for 10 minutes to crispen and blacken slightly.
If liked you can add 1-2 tsp mustard to the marinade, if you like a smokey flavour add 1-2 tsp smoked paprika or 1 tsp chipotle paste. For an oriental flavour use soy sauce instead of Worcestershire sauce- and add a little sweet chilli sauce or a pinch of dried chillies to give some heat.