Mum and I were shopping the other day, and we came across a large pack of ribs on offer. The first thing that came to our minds was to make a sticky BBQ sauce! As soon as we got home I rushed through all of the cupboards to see if we had all of the ingredients, and luckily, we did! The sauce was very simple to make, and I’m surprised that I hadn’t ever made something like this sooner!

The recipe that I originally followed was a little odd in that the liquid measurements were given in ounces rather than millilitres. But I weighed them all out on a set of digital scales (extremely useful!) and the recipe turned out really well! I also substituted Worcestershire sauce for dark soy sauce, corn syrup for honey, and apple cider vinegar with white wine vinegar, as that’s all we had!

Sticky BBQ Pork Ribs
Adapted from: Food Network
Serves 5-6

Ingredients
For the sauce:
• 450g Ketchup (I used Reggae Reggae tomato ketchup)
• 225g (~250ml) water
• 85g brown sugar
• 85g caster sugar
• ½ tsp ground black pepper
• ½ tsp garlic granules
• ½ tsp English mustard
• 300ml white wine vinegar
• 5 tbsp dark soy sauce
• 5 tbsp lemon juice
• 2 tbsp honey
• 25g paprika

For the ribs:
• 870g pack of pork ribs
• enough rice for your guests

Preparation
For the sauce:
Throw all of the ingredients into a large saucepan/pot (otherwise it’ll slowly spit all over your cooker). Bring to the boil, then let simmer, uncovered for an hour.

For the ribs:
Wash the ribs and lay them in a baking dish. Pour over the BBQ sauce, using your hands to cover them entirely. Leave to marinate overnight (not necessary).

Pop into a preheated oven at 180◦C for about an hour and a half. In the meantime, cook the rice, and serve the ribs and sauce piping hot over the rice with salad and sweetcorn.

Enjoy

Devoured: 17.06.2011