BBQ sticky ribs recipe

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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. See method

  • Serves 6
  • 15 mins to prepare, overnight marinating and 3 hours 15 mins to cook
  • 671 calories / serving

Ingredients

    For the rub

    • 100g (3 1/2oz) light brown sugar
    • 1 tbsp garlic salt
    • 1 tbsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp ancho chilli powder
    • 1 tsp cayenne pepper
    • 1 tsp English mustard powder
    • 1/2 tsp ground black pepper
    • pinch sea salt

    For the ribs

    • 1.5kg (3lb) ribs (2-3 average racks)
    • 2 cinnamon sticks
    • 1 star anise
    • 500ml (17fl oz) Dr Pepper

    For the sticky sauce

    • 250ml (8fl oz) Dr Pepper
    • 1 tbsp French mustard
    • 1 tbsp chipotle sauce
    • 100ml (3 1/2fl oz) tomato ketchup
    • 40g (1 1/2oz) molasses sugar
    • 4 tbsp HP sauce
    • 4 tbsp cider vinegar
    • 1 tbsp Worcestershire sauce
    • 2 tbsp soy sauce
    • 1 tsp chilli powder

Each serving contains

  • Energy

    2810kj
    671kcal
    34%
  • Fat

    34g 49%
  • Saturates

    13g 66%
  • Sugars

    31g 35%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 46g Protein 48g Fibre 1.4g

Method

  1. 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.
  2. Preheat oven to gas 2, 150°C, fan 130°C.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

See more Crowd pleaser recipes

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.

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