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Updated: Feb 27, 2022

Prep Time 10 minutes + marinating - Total Time 3 hours 30 minutes - Serves 4

WARNING this recipe will unapologetically cause finger-licking fun like no other dish, so get ready to get down and dirty.

If you like ribs but usually buy them ready-made ones from the supermarket you need to give this recipe a go.

(You will also find this recipe on page 36 of my book Richard’s Family Favourites click here)


  • 4 rib racks, around 300g each.

  • 2 tbsps of dark muscovado.

  • 2 tbsps of smoked paprika.

  • 3 tbsps of yellow mustard.

  • 2 tbsps of runny honey.

  • 100 ml of apple juice.

  • 8 tbsps of BBQ sauce.


  1. In a large roasting tray add all the ingredients apart from the ribs along with a good pinch of salt and pepper and mix everything together. Add the ribs in a single layer and coat in the sauce. Cover with a double layer of tinfoil and allow to marinate for at least one hour or as long as possible or even better overnight.

  2. Once marinated, place in a preheated oven set at130℃. Still covered with the foil and roast for 2 hours or till super tender and just holding together. Every 40 minutes or so give them a base with any of the cooking juices.

  3. Once the ribs are nice and tender use a pair of tongs, to carefully remove the ribs from the roasting tray and place to one side. Add 6 tbsp of the BBQ sauce to the roasting tray and mix with the cooking juices. Return the ribs to the tray, coat them in the sauce and lay in a single layer. Turn the oven up to 200℃ and roast for 20 minutes. After 10 minutes base with the remaining 2 tbsps of BBQ sauce.

  4. Carve the ribs up and pop in the middle of the table for everyone to tuck in. I like to sprinkle mine with some sesame seeds and some chopped spring onions. Serve with some coleslaw, corn on the cob, some extra BBQ sauce and fries or potato skins.

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