Hot, sticky ribs always provide a real treat. In this barbecue ribs recipe, Josh Eggleton marinates the pork ribs using soy sauce, ketchup and black treacle among other ingredients and then lets the ribs cook on the barbecue - a truly appetising prospect

Method
1.
Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot and cover with water
2.
Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle
3.
Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat
4.
Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze
5.
Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze coats the back of a spoon
6.
Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze
7.
Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Barbecue ribs recipe with a medium and round red wine, or a light and crisp white wine

Ingredients

Equipment

  1. Blender
  2. Barbecue
  3. Pastry brush

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This awesome BBQ ribs recipe from Josh Eggleton calls for ribs to be slow cooked in a delicious sticky marinade and then cooked on the barbecue.

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