This recipe is hot off the barbeque tonight. It’s a reflection of what’s in my whole family’s belly!
Pork ribs are one of my husband’s favourite meals. He has a mega marinade that he was given by a former colleague, but unfortunately I couldn’t use it because it contains a whole jar of peanut butter (yes, an entire jar). Our youngest son is still only 14 months old, so I haven’t tried him with peanuts yet ( not that I expect any allergies – I’m just being cautious 🙂 ). So we turned to a sticky BBQ marinade instead – and what a treat it was. We definitely needed lots of serviette after this tasty meal!
The weather is heating up, so why not heat up your BBQ too?
Sticky BBQ Pork Ribs Recipe
- 1kg Pork Ribs (2 1/2 pounds)
- 1/4 cup Honey
- 1/4 cup BBQ sauce
- 1/4 cup Hoisin Sauce
- 1/4 Soy Sauce
- 1 Tbsp Worcestershire Sauce
- 2 cloves Garlic, minced
- 1/4 cup Cider Vinegar
- Salt and Pepper
5 steps to make this recipe
Turn the ribs over and use the tip of a teaspoon to nudge the silver skin away from the bones. Peel the skin off before cutting the ribs up into pieces. Removing this silver skin is not compulsory but ensures the ribs are easier to eat and also lets the marinade flavours penetrate the meat and bone better.
Combine all the marinade ingredients, then pour over the ribs. Cover and refrigerate for at least 6 hours (overnight is best if you have the time)
Place the ribs and marinade in a baking tray, then into a 160 degree Celsius preheated oven for 50 minutes, turning twice during the cooking.
Remove the baking tray from the oven, then place the ribs directly onto a preheated barbeque for approximately 5 minutes or until browned. The marinade on the ribs may caramelise and burn quickly, so keep and eye on them whilst on the barbeque.
Place the ribs on a platter and serve with fresh bread rolls, coleslaw and yummy beetroot