My absolute favourite sticky ribs revisited and revised especially for the BBQ!
How many times have I made these sticky slow-cooked ribs?
Too many to remember.
A real family favourite, the gnawed-clean plate of bones is clear evidence of the popularity every time.
I even have to stop my daughter picking other people’s leftover bones and giving them a good lick (bluergh).
With the hope of the sun coming out to play again (it’s been raining for the past few days here in the North West UK), I’m re-purposing my recipe for BBQ season.
You’ll have to excuse the lack of variety of photos. Taken at our last BBQ a couple of weeks ago, I literally had about 60 seconds to snap these as they came off the grill. There was no-way anyone was going to wait for me to style and photograph them properly!
Hopefully you can see how amazing these ribs were:
The meat really does fall off the bone, so make sure you use a sharp knife to gently cut through.
We served these ribs up with a yummy grilled romaine salad, a couple of cheeky Dark & Stormy‘s and of course a few snorkers. It’s impossible not to indulge in a few sausages when those coals are burning.
Oh and don’t forget, my giveaway for the Foodies Festival in Knutsford is running until the 7th July. Enter here.
- Slow cooked ribs:
- 1 + ¼ kg meaty pork ribs (about 5 or 6 ribs) - in one piece
- 1 litre hot chicken/veg stock
- 1 thumb sized piece of ginger, peeled and finely chopped
- 3 cloves garlic, peeled and chopped in half
- 1 tbsp. rice wine
- 1 tbsp. caster sugar
- 2 tbsp. vegetable oil
- pinch of salt and pepper
- 1 thumb-sized piece of ginger, peeled and minced
- 2 tbsp honey
- 2 tbsp soft brown sugar
- 3 tbps soy sauce
- 1 tsp lemon grass paste
- Add all the slow cooked rib ingredients to a large pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat (to prevent the rib meat sticking to the bottom of the pan and burning) and simmer for 3½ hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required. Alternatively, you can do this in your crockpot - cooking for 4-5 hours on medium or 6-7 hours on low.
- Turn off the heat and drain the pork (save the liquid for a tasty Chinese soup base).
- Heat up the BBQ.
- Mix together the glaze ingredients and place in a pan. Boil for 2-3 minutes to reduce slightly, then turn off the heat.
- Brush the glaze on to the ribs, then place on the BBQ (be careful, the meat will want to fall off the bone at this point).
- Barbecue for 5-10 minutes each side, brushing with more of the glaze until it's all used up and the ribs are sticky and golden.
- Place the ribs onto a large plate and slice into individual pieces before serving.