Sticky Glazed Spare Ribs on a BBQ

Sticky Glazed Spare Ribs

In England, BBQ season is a year-round affair—no rain, snow, or frost can stop our grilling enthusiasm! These sweet, sticky, and spicy ribs are the perfect dish to share with friends and family. They’re fun to dive into and create memorable, delicious moments around the BBQ.
serves 4

Method

  1. Prepare the Marinade
    Combine all the marinade ingredients in a bowl, whisking them together well.
  2. Marinate the Ribs
    Place the ribs in a large ovenproof dish and pour the marinade over them. Use your hands or a brush to ensure they are well coated. Cover and leave to marinate in a cool place for at least an hour, or several hours if possible, turning them occasionally.
  3. Bake the Ribs
    Preheat your oven to 170°C (Gas Mark 3). Turn the ribs in their marinade, cover the dish with foil, and bake for 45 minutes.
  4. Increase the Heat
    Raise the oven temperature to 190°C (Gas Mark 5). Remove the foil, turn the ribs again, and baste them with the sauce. Return the dish to the oven uncovered.
  5. Finish Cooking
    Cook for an additional 35-45 minutes, turning and basting the ribs 2 to 3 more times, until they are glossy and dark, coated in caramelised sauce.
  6. Serve
    Spoon any remaining sauce from the dish over the ribs. Allow them to cool slightly until they can be picked up with your fingers. Serve with steamed rice and wilted greens.

Ingredients

  • 1.5 kg pork ribs (roughly 2 whole racks-worth)

For the Marinade

  • 6 tbsp redcurrant, plum, crab apple, or other fruit jelly
  • 2 tbsp runny honey
  • 2 garlic cloves, crushed to a paste
  • 1 tbsp finely grated fresh ginger
  • ½ to 1 medium-hot red chili, finely chopped (or ½ tsp dried chili flakes)
  • 2 tbsp soy sauce
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