Name: Sizzling spare ribs with BBQ sauce
Prep time: 10 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Caribbean
Ingredients: 4 x 500g packs pork spare ribs; 1 bunch of spring onions roughly chopped (green stems and all); 1 Scotch bonnet chilli seeded and finely chopped; 4 garlic cloves roughly chopped; 6 tbsp Appleton rum; 6 tbsp demerara sugar; 6 tbsp dark soy sauce; 6 tbsp clear honey; 6 tsp Dijon mustard; 1 tsp ground allspice

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Sizzling spare ribs with BBQ sauce

Sizzling spare ribs with BBQ sauce

Good Food team

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Serves 6

Easy

Prep: 5 mins - 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.49 ratingsRate

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Some like it hot, so sizzle your ribs with BBQ sauce

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Alternatives

Complete the dish

Try these sizzling spare ribs with BBQ sauce, then try our sticky oven BBQ ribs, BBQ corn ribs, next level BBQ chicken, BBQ chicken pizza and BBQ pulled pork burgers. Then try our easy oven baked pork ribs and more barbecue recipes.

Ingredients

Nutrition

Units:

MetricUS

4 x 500g packs pork

spare ribs
1 bunch of spring onions

roughly chopped (green stems and all)
1 Scotch bonnet chilli

seeded and finely chopped
4 garlic cloves

roughly chopped
6 tbsp Appleton rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

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Nutrition: per serving

kcal484
fat22g
saturates8g
carbs32g
sugars28g
fibre0g
protein33g
salt3.09g

Method

step 1

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)
step 2

Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Recipe from Good Food magazine, July 2003

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A star rating of 4.6 out of 5.49 ratings

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