Name: Sticky glazed ribs
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 2kg spare ribs cut into individual ribs; 2 tbsp barbecue spice mix; 150g tomato ketchup; 140g chilli ketchup; 3 tbsp soy sauce; 140g runny honey; 3 tbsp teriyaki sauce; 4 tbsp bourbon whiskey

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Sticky glazed ribs

Sticky glazed ribs

James Martin

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Serves 4

Easy

Prep: 5 mins

Cook: 1 hr and 30 mins

A star rating of 4.7 out of 5.6 ratingsRate

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Treat your guests to these gloriously sticky ribs for a finger-licking lunch

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Chunky oven chips

A star rating of 4.7 out of 5.197 ratings

Ingredients

Nutrition

Units:

MetricUS

2kg spare ribs

cut into individual ribs
2 tbsp barbecue spice

mix

For the glaze

150g tomato ketchup
140g chilli ketchup
3 tbsp soy sauce
140g runny honey
3 tbsp teriyaki sauce
4 tbsp bourbon

whiskey

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Nutrition: per serving

kcal604
fat32g
saturates12g
carbs34g
sugars30g
fibre0g
protein48g
salt4.43g

Method

step 1

Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they’re covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.
step 2

Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.
step 3

When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw (see below), chips if you want, and a big pile of napkins.

RECIPE TIPS

AUTUMN SLAW

Toast 2 tbsp each of sunflower and pumpkin seeds for a few mins until lightly browned. Mix 5 tbsp each yogurt and mayonnaise with 2 tbsp mustard in a small bowl. Combine 5 apples, cored and sliced, with ½ a finely shredded cabbage, 6 finely sliced carrots and a large handful of dried cranberries. Mix in the dressing, sprinkle the seeds on top and serve.

Recipe from Good Food magazine, October 2011

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A star rating of 4.7 out of 5.6 ratings

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