BBQ sticky ribs are a real crowd pleaser and great for sharing with family and friends. This easy recipe can be made year-round, either on the BBQ, in the oven, or even in the slow cooker.
- Combine the 'rub' ingredients well, then rub into the ribs on both sides. Put into a deep baking tray, cover, and leave to marinade in the fridge for up to 12 hours.
- Preheat oven to gas 2, 150°C, fan 130°C.
- To the ribs, add the cinnamon and star anise and pour over the Dr Pepper. Cover with greaseproof paper and then foil and bake in the oven for 2 hours, turning once during cooking.
- While the ribs are cooking, prepare the sauce. Add the Dr Pepper to a large pan and bring to the boil. Gradually whisk in the remaining ingredients in order, until combined. Boil the mixture until the sauce thickens, stirring occasionally to make sure it doesn’t burn on the bottom. Taste to check the sweetness and set aside.
- Once the ribs are cooked, drain and discard the cooking liquid. Turn the oven to gas 7, 220°C, fan 200°C and baste the ribs in half the sauce. Lay ribs in a shallow baking tray and cook for 45 minutes, basting with the remaining sauce every 15 minutes until the ribs are sticky and a dark brown colour.
- Alternatively if cooking on a barbecue, place on the barbecue on a medium/high heat and cook for 10-15 minutes, basting with the remaining sauce and turning occasionally; until the ribs are sticky and a dark brown colour.
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If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for burgers, sausages, pork and poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.