My absolute favourite sticky ribs revisited and revised especially for the BBQ! These BBQ Sticky Slow-Cooked Ribs are one of our family favourites in the summer! Check out how we get layer upon layer of flavour with fall-apart meat.
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.
If you want to see the original non-BBQ recipe, you can find it here. Or if you fancy another ribs recipe, why not try these salt and pepper ribs with chilli honey drizzle!
The BBQ Sticky Slow-Cooked Ribs Recipe:
Sticky, Slow-Cooked Pork Ribs
Ingredients
Slow cooked ribs:
- 1 ¼ kg (2 ¾ lbs) meaty pork ribs - about 5 or 6 ribs - in one piece
- 1 litre (34 fl oz) 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
Glaze:
- 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 tbsp soy sauce
- 1 tsp lemon grass paste
INSTRUCTIONS
- 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 3 ½ 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.1 ¼ kg (2 ¾ lbs) meaty pork ribs, 1 litre (34 fl oz) hot chicken/veg stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
- 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.2 tbsp vegetable oil, pinch of salt and pepper, 1 thumb-sized piece of ginger, 2 tbsp honey, 2 tbsp soft brown sugar, 3 tbsp soy sauce, 1 tsp lemon grass paste
- 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.
✎ Notes
Nutrition
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Josephine says
OMG & Wow!!!!
So tasty & delicious!
Thank you for sharing this recipe.
I bought some meaty ribs and scoured the web to find a tasty recipe.
I wasn’t disappointed. The ribs turned out soooo good!
Mahima says
Thank you so much for sharing recipes.Great blog!!!
Tom says
Gorgeous melt in the mouth ribs recipe. Another great use for my crock pot.
Esther says
I really like your post, but Do you think I can use my pressure cooker, for the first part? I live in the
desert and it's not possible to cook for so long.
Lily Dobson says
I it will be fine in the pressure cooker for the first part I did
Nicky Corbishley says
Thanks so much Lily 🙂
Nicky Corbishley says
Hi Esther, thanks for the question. I don't have a pressure cooker, but I would have thought so. Looks like Lily has has answered your question though 🙂