The Ribs – Pork baby back ribs
These little beauties make the perfect sticky ribs. They have an excellent fat covering, generous meat content and a wonderfully sweet, porky flavour. For 4-6 people use 2.5kg of baby back ribs.
Tip – Ask your butcher to remove the sinew from the ribs
Prep – Brine to tender and simmer gently
Brine the baby back ribs in a simple salt solution, using cold water and table salt, which dissolves quicker. Cover and leave overnight for the salt to tenderise the meat and season the baby back ribs all the way through.
Simmer the ribs gently in a pan of clean water over a low heat for 1 -1 ½ hours, or until cooked through. Remove from the water and leave to one side to dry out.
The Sticky Ribs Glaze
- ¼ tsp. Bart Ingredients cayenne pepper
- ½ tsp. Bart Ingredients ground coriander
- ½ tsp. Bart Ingredients paprika
- 1 tsp. Bart Ingredients garlic powder
- 1 tsp. Bart Ingredients dry oregano
- 4 tbsp. tomato puree
- 2. tbsp. dark muscavardo sugar
- 2 tsp. Worcester sauce
- The juice of two limes
Loosen with just enough water to form treacle-thick paste.
Tip – pimp your glaze with a shot of smoky bourbon
Finish the Sticky Ribs in a Hot Oven
Pre-heat the oven to 220c/ 425f/ gas 7. Rub the glaze all over the cooked ribs and place onto a roasting tray. Cover with tin foil and roast for 20-25 minutes, or until the glaze has gone really dark and sticky, coating the ribs – voila, the perfect sticky pork ribs.