This is the most tastiest stickiest BBQ treat for summer, my Aunt’s recipe which she would make for family BBQ’s. We have all stolen this recipe and over the years I think we all make them a little different and have adapted the recipe our own way and to our taste.
They are perfect for the BBQ or you can just cook them in the oven which is what I have done.
- Serves 6
- 2 racks of pork ribs
- 3″ chunk of ginger, grated
- 6 cloves of garlic, grated
- 1 red chilli, finely chopped
- 3 tbsp. light soy sauce
- 3 tbsp. honey
- 2 tbsp. Worcester sauce
- 2 tbsp. brown sugar
- 2 tbsp. sweet chilli sauce
- 2 tbsp. tomato puree
- 1 tbsp. ground cumin
- 1 tbsp. tomato ketchup
- 1 heap tsp mustard, I used Dijon but English is fine
- The ginger and garlic does not need to be peeled, it can be grated as is. The ginger you can eat the skin, grate this then chop up a little more. The garlic can be grated and the skin will not run through the grater and can be discarded.
- Mix all of the marinade ingredients together, taste it, if you like it more spicy add more chilli, sweeter more honey and so on. These ingredients are perfect for my taste buds.
- Place the ribs into a large bag or bowl and cover with the marinade. Please into the fridge overnight, or for at least two hours before cooking.
- Heat the oven to the highest temperature.
- Use a deep sided oven tray preferably steel or aluminium. Place the ribs and all of the marinade into the tray and cover well with foil. Place into the oven and cook for 20 minutes, then turn the heat down to 180 degrees and cook for 1 hour.
- After this time the ribs should be nearly tender.
- Remove from the oven. Carefully remove the ribs from the tray.
Here are the two ways to complete cooking them:
- BBQ: Remove the ribs and set aside. Place the metal oven tray directly onto the hot BBQ to thicken the sauce. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Place the ribs onto the BBQ and once the sauce has thickened start to brush this over the meat. Turn and brush on the other side, repeat this until the ribs are slightly blackened and crisp at the edges.
- Oven: Turn the oven back up high. Take another baking tray it can be a sheet pan. Cover the tray with baking paper and place the ribs on; flesh side down. Place the marinade tray directly onto the hob and let this bubble away and thicken. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Brush the under side of ribs with some of the marinade. Place into the oven and cook for 10 minutes. Turn the ribs over so the flesh side is facing up and brush with more marinade, be generous. Place back into the oven for 10 minutes. Keep brushing every 10 minutes. I cooked my ribs for 30 minutes in total.
Once the ribs are cooked, put the rest of the marinade into a little bowl, this is great to dip in.
Serve up with lots of napkins, it works well with my healthy slaw, click below image for the recipe…