Sticky Ribs

3.5 hours


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


Deliciously sticky, we think these spicy, sweet ribs are best eaten with your fingers!


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!

We work with some of the UK’s best independent farmers, artisans and breed specialists to supply the finest poultry and meat products.