Sticky BBQ Ribs

Sat, 21 August 2021

Chef:  Nicola Halloran, author of 'The Wonky Spatula'

Ingredients:
(Serves 10–12)

12 large pork ribs

Coarse sea salt and cracked black

pepper

For the sauce:

1 portion of my sticky BBQ sauce (see

p. 203 of my cookbook)

 

Method:

1. Season the ribs and marinade in half of the BBQ sauce

for a couple of hours (overnight if you can spare the

time).

2. To begin the cooking process, preheat your oven to 160°C

/ 320°F.

3. Place the ribs on baking tray, cover with tinfoil and bake

in the oven for 4–5 hours until tender.

4. Once the ribs are fully cooked and tender remove from

the oven and move to an ovenproof dish with a wire

rack.

5. Using a pastry brush, baste the ribs with some

additional BBQ sauce before placing under the grill for

1–2 minutes per side, until slightly crispy.

6. Serve with the remaining BBQ sauce and enjoy with

your choice of side dishes.

 

 

STICKY BBQ SAUCE

Brilliant on its own alongside any dish, this recipe really comes to life with my BBQ ribs recipe on

page 149 of my cookbook – check it out!

 

Ingredients:

30g grassfed butter

650g tomato passata

1 x 142g tin tomato purée

1/2 cup apple cider vinegar

1/3 cup blackstrap molasses

1/3 cup coconut aminos

4 cloves of garlic, minced

1 tsp chilli powder

1 tsp smoked paprika

Pinch of chipotle flakes

1/2 cup honey

Large pinch of coarse sea salt

 

Method:

1. In a large pot combine all of the ingredients.

2. Bring to the boil while whisking, then reduce to a

simmer for 20 minutes.

3. Taste and ensure the seasoning is to your liking, remove

from the heat and allow to cool before transferring to

a sterile airtight container. (Keeps in your fridge for 1

week to 10 days.)