Finger Licking Sticky Ribs

Sticky, slow cooked ribs is such a moreish creation, and on second thoughts, maybe something I shouldn't have learned to cook at home! Never mind! I saw a rack of ribs for sale (the last rack may I add) at Galileo Farm's stall I had to buy it and attempt to create the perfect ribs. I believe good ribs to be tender, the meat falling off the bone from hours of cooking, and there has to be plenty of delicious, sticky BBQ sauce. Hence the 'finger licking' and why I've probably made too much! Barbecue sauce is an American invention which calls for a tangy, smokey flavours to be married together with something exceeding syrupy to give it that pleasing sticky texture. I've used plenty of dark muscovado sugar and maple syrup to make sure my sauce is up to 'sticky' scratch!

I've served mine with pink slaw, click here for the recipe.

Serves 2


1 rack of pork ribs, mine weighed around 600g

4 tbsp tomato ketchup

4 tbsp dark muscovado sugar

2 tbsp red wine vinegar

1 tbsp Worcester sauce

1 tbsp maple syrup

2 tsp smoked paprika

2 tsp garlic granules or 2 garlic cloves, minced

1 tsp chilli powder

1 tsp English mustard


Start by placing all of the ingredients, excluding the ribs, in a bowl and mixing together thoroughly. Rub about half of the mixture into the ribs, put in a dish, cover and leave in the fridge for a minimum of 4 hours, but preferably over night.

Once the ribs have been marinading for an adequate amount of time, turn on the oven to 150C and cover the dish tightly with foil. Cook the ribs for around 2.5 hours, basting once or twice during this time, until the rack is tender and floppy. Remove from oven.

Turn the oven up to 220C and take the foil off the ribs. Pour over the remaining marinade and spread evenly. Put the ribs back in the oven for around 10-15 minutes until they start to look caramelised. Alternatively, in the summer, you could finish the ribs off on the BBQ. I think I'll be enjoying mine from the comfort of my kitchen today!