Richard RodriguezSTICKY BBQ RIBS
Updated: Feb 27
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)
Ingredients
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.
Method
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.
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.
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.
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.