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

Tell us what you think of this recipe?

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Smoked Salmon Pasta Recipe

Smoked Salmon Pasta is often regarded as one of lifes taste luxuries, it has a light melt in the mouth texture.

When this beautiful fish is added to pasta along with creamy sauce, as in this easy to make smoked salmon pasta recipe, it becomes a meal fit to grace any table on any occasion.

Some may consider Smoked Salmon Pasta a little expensive for a midweek family meal and only make it for special occasions.

This very easy smoked salmon recipe uses trimmings of the fish that are readily available in any supermarket. Trimmings are odd shapes and irregular sizes but are equally as tasty and nutritious and a fraction of the price.

Ingredients

Pack of dried Penne Pasta. (egg or durum wheat). Use about 2 cups per person.
Bunch of fresh Dill or Chives roughly chopped. Use a good handful.
Small carton double cream.
Pinch of salt
Large handful freshly grated Parmesan cheese.
Small knob of butter.
Twist of freshly ground black pepper.
zest of 1/2 lemon

How to make smoked salmon pasta

Take a large saucepan , fill it with enough water to cover pasta, add salt to water. Cook pasta until translucent but firm to the bite.

Take another saucepan, place on a moderate heat. Add to the pan, the knob of butter, smoked salmon trimmings and dill or chives. Stir for 1 minute.
Add the cream, bring to just below boiling point, do not let it burn or it will spoil.
Reduce the heat slightly and add the parmesan cheese. Stir until cheese has melted and sauce is thick, rich and creamy. Add freshly ground black pepper to taste.

Drain pasta with a sieve or colander.

Add the salmon & cheese sauce to the pasta and toss to combine. Make sure all the pasta is coated with the sauce.

Serve in slightly warmed pasta bowls garnished with a few extra pieces of smoked salmon and snipped chives or dill. Sprinkle over the lemon zest and you are done.

Voila, simple yet delicious Smoked Salmon Pasta

About smoked salmon

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