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Best ever double cooked sticky ribs recipe???

(7 Posts)
aznerak Tue 09-Aug-11 18:56:03

Has anyone got a really successful BBQ rib recipe, where you cook the ribs first, glaze with the sauce/marinade and then finish them off on the BBQ? I want the meat to fall off the bones, yet ensure that the meat stays juicy and succulent with a delicious sticky BBQ sauce?
Obviously the quality of the raw ribs is vital but the cooking and sauce/marinade is equally critical.
Any recipes gratefully received!

chirpchirp Thu 11-Aug-11 09:43:37

Hi Aznerak
Here is my sticky ribs recipe, because I love sticky ribs the recipe is to grill and then roast them in the oven (so you can have them all year round) but you could just as easily grill them and then stick them on the bbq.
Ingredients:
12 x pork spare ribs
3 x tbsp of white wine vinegar
3 x tbsp of clear honey
3 x tbsp of soy sauce
3 x tbsp of tomato ketchup
tabasco sauce
1 x clove of garlic (crushed)
1 x tsp of mustard powder
1 x tsp of paprika
Salt and pepper to season

Method:
Separate the ribs and grill under a high heat for 10-15 minutes turning several times. Arrange in a large roasting tin and pour over the pan juices.

Combine all the other ingredients in a saucepan and mix, bring the mixture to a boil and then allow to simmer until the sauce is thick and sticky.

Pour the sauce over the ribs and put in a pre heated oven at 220 for 30-40 minutes.

Enjoy.

Chopstheduck Thu 11-Aug-11 09:49:55

I love nigella's rib recipe.

http://www.foodnetwork.com/recipes/nigella-lawson/sweet-and-sticky-ribs-recipe/index.html

I've cooked that in a slow cooker, and then bbqed to finish and it was how you describe.

Chopstheduck Thu 11-Aug-11 09:50:22

clicky

Erebus Mon 15-Aug-11 20:17:33

Question- before adding the marinades etc, whilst raw, do you leave the ribs as a rack; divide them into 'servings' of 5-6 or split them into individual ribs? All before cooking, mind?

Chopstheduck Tue 16-Aug-11 08:28:37

I usually leave them as a rack to start with, but then tend to pretty much fall apart during cooking if you cook them for long enough anyway.

MrsOzz Sun 21-Aug-11 12:04:36

If you want the meat to fall off the bone, you must boild them first. For this stage if they are baby back ribs I will normally cut the rack in half, or if I am using larger, individual ribs they go in as they are. Season the water and simmer gently for 20 minutes.

In the mean time make the sauce/glaze.
One part golden syrup
One part light brown sugar
One part soy sauce
Two parts ketchup

My DH LOVES this recipe so I normall use the biggest spoon I can find to measure the 'parts' but you can use a small beaker of whatever really!

When the ribs have finished simmering, drain and put on a baking tray. Spoon over the deliciously sticky glaze and pop in the oven for 30 mins, or the BBQ. If in the oven, I will turn them over once and spoon the glaze from the tray back on top. On the BBQ I would keep adding glaze as they cook.They look so glossy and juicy when they are done!

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