Sticky ribs two ways – Nigella and for the BBQ

Well, there are two sticky ribs recipes I use. This one is the one I made last weekend that I referred to. It’s a Nigella recipe and one of those you can vary every time and is still just fabulous.

I’m going to give amounts, but I never follow them (one of the few times I don’t pay any attention to the recipe, unlike all those people who meddle, I tend not to, it makes me anxious).

Sticky Ribs Nigella-style
4 tblsp vinegar
3 tblsp soy
dash of sesame oil
2 tblsp honey
cinnamon stick, crumbled
a few star anise
LOTS of ginger – cut into sticks
4 shallots, chopped into finger-length lengths
2 long fat chillies (I deseed them – sometimes I don’t add them at all, it just depends if I want sticky sweet or sticky sweet with a touch of heat. See what I did there? teeheehee)
ribs* (to the above amount I do two longish sets)

– Combine everything in a bag and moosh it all into the ribs. You can be organised and do this as far in advance as you remember, but normally, I do it and then bung them straight into the oven.
– Preheat the oven to 200C.
– Place the ribs on a baking tray. Cover tightly with foil and bake in the oven for an hour.
– uncover, raise the heat to 230C
– add a few more spoonfuls of honey and 2 tsp Chinese Five Spice.
– Cook for 30 minutes, basting every so often. If it starts to dry out/burn, add some boiling water.
– Serve with a big pile of serviettes.

* This is using ribs our supermarket calls Aussie Ribs. I am quite sure we have no specific claim to this cut of ribs, except to differentiate them from what we call US Style Ribs – which have a rib and then layers of fat and meat on them. The Aussie Ribs have little meat on them, except for that which is keeping the bones connected to each other. If that doesn’t make sense, I’ll take a photograph of some and show you what I mean.

Ribs #2 – the BBQ Ribs
This is the version I do on the bbq.
1kg pork ribs
50ml tomato sauce
20ml Worcestershire sauce
20ml white vinegar
4tsp brown sugar
2 tsp Dijon mustard
(optional – as I’ve never added them: 1 tsp chilli powder, dash of tobasco)

– place ribs in a dish, cover with the marinade ingredients
– smoosh into the ribs
-bbq, turning 4-5 times and basting regularly for approx. 15 minutes

Now, the recipe this stems from cooks the marinade first – bring it to the boil then simmer for 15 minutes. Quite frankly, who could be bothered. They taste fantastic when I just bung it on and bbq them, maybe they’d be sensational but I’m too lazy to find out.

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  • Kim

    Badge – I’m guessing you guys would call it a rack of ribs? Rather than pork spare ribs?

    Mind you, I’ve used this with both and they were equally sensational, although with the spare ribs, they needed longer cooking uncovered to really caramelise.

    They should be very dark by the time they’re done.