0Sticky Ribs
INGREDIENTS
4 racks baby back pork ribs
5 tbsps cider vinegar
2 tbsps smoked paprika
4 tbsps soft, light brown sugar
1 tbsp onion granules
1 tbsp garlic granules
1 tbsp Chinese five-spice
300g tomato ketchup
1 tbsp soy sauce
1 tbsp Dijon mustard
2 tbsps honey
300ml apple juice
TO SERVE
Deliciously sticky, we think these spicy, sweet ribs are best eaten with your fingers!
INSTRUCTIONS
Tip the ribs into a large roasting tin
Mix the ingredients in a bowl, pour over the ribs and coat them in the sauce
Cover with foil and cook straightaway or marinate in the fridge overnight
Heat the oven to 160°C/140°C fan/gas 3 and bake the ribs for 2½ hours, turning a couple of times
Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 minutes, stirring occasionally, until thickened
Barbecue the cooked ribs to get them caramelised and sticky – grill over ashen coals or a medium gas flame. Baste with sauce and turn every minute until the ribs are well coated and charred!