Sticky Pork Ribs

5 from 6 votes

Sticky Pork Ribs are finger licking good! Marinated, oven baked then basted with a honey bbq sauce they are sweet, juicy and succulent.

Prep Time15

Cook Time2 20

Total Time2 35

Course: Dinner

Cuisine: Western

Keyword: sticky pork ribs

Servings:

Calories: 964kcal

Author: Adrianne

Equipment

1 Chopping board
1 Glass jug
1 Mini whisk
1 Knife
1 Large bowl
1 Kitchen Tongs
1 Baking dish
1 Cling Wrap
1 Spray oil
1 Aluminum foil
2 Oven Mits
1 Glass measuring jug
1 Teaspoon
1 Silicon Baking Mat to place the ribs on when they are grilling
1 Baking rack
! Baking tray
1 Pastry Brush to use to baste with the honey bbq sauce

Ingredients

⅓ cup/80ml Worcestershire sauce
⅓ cup/80ml apple cider vinegar
1 tablespoon garlic chunky, minced
1 tablespoon ginger minced
1 teaspoon cumin optional
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 cup BBQ sauce
⅓ cup/80ml honey
1.5kg/3 pounds pork ribs

Instructions

Ribs: place the ribs membrane side up (whiter looking side) on a chopping board. Starting at one corner edge grab hold of the membrane then pull this up and off the back of the ribs. Discard the membrane.
Marinade: add the Worcestershire sauce, apple cider vinegar, garlic, ginger, cumin, salt and pepper to a glass jug and use a mini whisk to combine. Then set aside.
Individual ribs: use a sharp knife and working one rack at a time, cut the rack into individual ribs. Add these to a large mixing bowl as you go.
Marinate: pour the combined marinade over the chopped ribs and use a pair of kitchen tongs to toss and consistently coat. Then place cling wrap over the bowl and refrigerate up to overnight.
Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5. (This step is only needed 15 mins before the ribs go into the oven, so if marinating overnight, leave till the next day).
Oven bake: remove marinated ribs from the fridge, discard the cling film and transfer them into an oiled baking dish. Cover with aluminum foil and then place into a preheated oven on the middle shelf for 1 hour.
Honey barbecue sauce: add barbecue sauce and honey to a mixing jug and use a teaspoon to whisk together.
Rotate: after 1 hour use oven mits to remove the baking dish from the oven and place on a heatproof surface. Pull the foil off and use kitchen tongs to rotate each rib to the other side. Put the foil back over the top of the baking dish and place the ribs back into the oven for another hour.
Grill/broil: change the oven setting to grill at 200°C 392°F6. Remove the ribs from the oven, place on a heatproof surface and discard the foil. Let the dish sit for 2 to 3 minutes. Then use kitchen tongs to transfer each cooked rib to a silicon mat on a baking tray. Use a pastry brush to brush the combined honey barbecue sauce over each rib, including the sides. Then place the ribs into the oven on the top shelf. Grill them for 10 minutes, then remove and re-baste. Return the ribs to the oven for another 10 minutes of grill time.
Serve: once grilled remove the ribs from the oven and place the tray onto a heatproof surface. Let them sit for at least 2 minutes. Then use kitchen tongs to transfer them to a serving dish. Provide leftover honey barbecue sauce for dunking.

Notes

Note 1 - Garlic: try and use a chunky minced garlic if you can as it allows the texture to be part of the dish also. Otherwise normal jarred minced garlic or 2-3 fresh garlic cloves finely chopped will work well.
Note 2 - Cumin: omit or reduce to ½ teaspoon if you don't like cooking with aromatic spices. Even if you do enjoy cooking with aromatic spices, I recommend not adding more than the specified 1 tsp. Cumin is an incredibly strong spice and can overwhelm the other flavours in the recipe if too much is used.
Nutritional information: this really depends on how many ribs you want per person. 2-4 as an appetizer will feed 6, the 2 racks between 4 people or a larger portion of 2 racks between 2 people. The kcal information listed in the recipe card is for 2 racks being served between 4 people.

Nutrition