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 3/4 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 1/2 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 1/4 kg (2 3/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Thank you so much for sharing recipes.Great blog!!!
Gorgeous melt in the mouth ribs recipe. Another great use for my crock pot.
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.
I it will be fine in the pressure cooker for the first part I did
Thanks so much Lily 🙂
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 🙂