Sticky Barbecue Ribs recipe

Name: Sticky Barbecue Ribs
Total time: 110 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg pork ribs; 2 tsp smoked paprika; 3 cloves garlic; 1 small onion; 200 ml tomato ketchup; 3 tbsp runny honey; 2 tbsp dark brown sugar; 2 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 1 tsp mustard powder; 1 tsp black pepper; 1 tsp salt; 3 tbsp barbecue sauce; 1 tsp fresh thyme

Sticky, smoky pork ribs finished with a glossy barbecue glaze, ideal for a summer dinner with salad and corn on the cob.

110 min · Medium · British Jump to method

Ingredients

4 servings

1.5 kg pork ribs
2 tsp smoked paprika
3 cloves garlic
1 small onion
200 ml tomato ketchup
3 tbsp runny honey
2 tbsp dark brown sugar
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tsp black pepper
1 tsp salt
3 tbsp barbecue sauce
1 tsp fresh thyme

Nutrition	Per servingEstimated
Calories	830 kcal
Protein	45 g
Carbohydrates	33 g
Fat	55 g
Saturated fat	18 g
Fibre	1.8 g
Sugar	26 g
Sodium	1440 mg

Why this works

High-protein, energy-dense ribs with a high salt and sugar load from the sticky barbecue glaze.

High-quality protein. Pork ribs provide a substantial amount of protein per serving, supporting muscle maintenance and satiety.

Iron and zinc. Pork contributes iron and zinc, which are important for red blood cell production and immune function.

High sodium and sugar. The soy sauce, ketchup, barbecue sauce and added salt and sugar make this a less suitable choice for low-salt or blood sugar-conscious diets.

Method

Heat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Use an oven thermometer if you have one, as a cooler oven will lengthen the cooking time and a hotter one can make the sauce catch later on.
Mix the smoked paprika, garlic, onion, brown sugar, mustard powder, black pepper and salt with the ketchup, honey, soy sauce, vinegar and Worcestershire sauce.
Grate the onion finely and crush or mince the garlic so the mixture becomes smooth enough to cling to the meat rather than sitting in rough pieces.
Place the ribs in a roasting tin and coat them well with the sauce.
Arrange the ribs in a single layer with the meaty side facing up where possible, so the sauce can reach the surface evenly instead of pooling underneath.
Cover tightly with foil and bake for 1 hour 30 minutes until tender.
Keep the foil crimped tightly around the tin to trap steam; if there are gaps, the ribs can dry out before they turn properly tender.
Remove the foil, spoon over more sauce and turn the oven up to 200°C (Fan 180°C, 392°F, Gas Mark 6).
When you remove the foil, look for the sauce to have thickened and darkened slightly before raising the heat, as this is the point where it will start to caramelise well.
Bake for 15 to 20 minutes, turning once, until sticky and glazed.
Turn the ribs with tongs once the exposed edges look bronzed and lacquered, and watch closely because the sugars can move from glossy to burnt very quickly.
Rest for 5 minutes before slicing and serving.
Let the ribs rest loosely covered so the juices settle back into the meat; slicing too soon will make the glaze run off and the meat seem drier.

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