Barbecue Ribs – Easiest & Stickiest Recipe

Since my childhood I have always adored the sticky meatiness of good home cooked barbecue ribs.

I have eaten many varieties and variations of sticky barbecue ribs in even the most unlikely parts of the world. I have tried barbecue ribs that are extra meaty, some that are extra sticky, and some that were neither meaty or sticky!

This simple barbecue ribs recipe uses basic store cupboard ingredients,and meat you can find from almost any butcher or supermarket.

I know this is my own version of a recipe, but I honestly believe it really does take some beating!

Ingredients For The Easiest And Stickiest Barbecue Ribs

500g carton or jar of Passata (sieved tomatoes).
2 large garlic cloves peeled and crushed.
2 tbsp soy sauce.
1 tbsp Lea & Perrins Worcestershire sauce.
1kg meaty but lean pork ribs.
3 tbsp good quality honey.
2 tbsp sweet chilli sauce.
1  good grind of freshly ground black pepper.
1/2 tsp English mustard

Easy Cooking Method

Heat oven to 200C standard/fan oven 180C/gas mark 6.
In a large bowl, mix together all the ingredients except for the pork and mix well until creating a thick and scrummy looking marinade/sauce. Ready for the barbecue ribs to be coated in.

Put the pork ribs into the bowl with the sauce and toss them with your hands to make sure they are coated evenly.

Carefully, transfer the ribs to a shallow roasting tin or ceramic oven dish. Pour over the rest of the sauce. Cover with alluminium foil, and let the ribs and sauce stand for five minutes.

Roast the barbecue ribs in the preheated oven for 35-40 minutes.

After 35 mins remove  from oven.

Remove Alluminium foil, and cook uncovered for a further 50 minutes until thick and sticky

During this extra cooking time, turn ribs and coat in sauce at least twice.

Check that barbecue ribs are piping hot and cooked all the way through before serving.

The Perfect Easiest Stickiest Barbecue Ribs

More about Pork Ribs

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