Barbecued sticky ribs
Ingredients
- 1 rack of pork spare ribs
- 2.5l water, or more, depending on the size of rack
- 1 banana shallot , diced
- 2 garlic cloves , peeled and diced
- 50g of ginger , peeled and diced
- 1 chilli , diced
- 100g of ketchup
- 100ml of soy sauce
- 50ml of Worcestershire sauce
- 50g of black treacle
- 150g of soft brown sugar
Equipment
- Blender
- Barbecue
- Pastry brush
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
- 1 rack of pork spare ribs
- 2.5l water
2
Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle
- 1 banana shallot
- 2 garlic cloves
- 50g of ginger
- 1 chilli
- 50ml of Worcestershire sauce
- 50g of black treacle
- 100g of ketchup
- 100ml of soy sauce
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
- 150g of soft brown sugar
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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Barbecued sticky ribs
