Sticky ribs

As this gorgeous British summer weather continues what better way to enjoy it than eating al fresco. These ribs make a tasty addition to any meal and can be finished off in the oven if you haven’t got the BBQ to hand!

Sticky Ribs

700-800g baby ribs
6 tbsp tomato ketchup
5 tbsp dark brown soft sugar
1½ tbsp soy sauce
1½ tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
1 tsp onion powder (optional)
1 tsp garlic powder (optional)  

Method

Place the ribs in an oven proof dish.

Mix all the ingredients together and smother over the ribs, reserving a few tablespoons for later. (If time allows cover with cling film and marinade in the fridge for 12-24 hours).

If there is no time for marinading, cover with foil and cook at fan 140c for 2-3 hours, basting the ribs every half an hour or so to keep them moist.  

Once the ribs are soft and tender, remove the foil, turn the oven up to fan 200c, coat with your reserved sauce and cook for 15/20 minutes. This will crisp the ribs on the outside while keeping them tender on the inside.  Alternatively if you are using a bbq baste with the remaining sauce and cook on the bbq until crispy. They should be crispy and sticky on the outside while soft and tender inside.

These are delicious served with corn on the cob and creamy coleslaw.