BBQ Sticky Slow-Cooked Ribs

My absolute favourite sticky ribs revisited and revised especially for the BBQ!  These BBQ Sticky Slow-Cooked Ribs are one of our family favourites in the summer! Check out how we get layer upon layer of flavour with fall-apart meat.

How many times have I made these sticky slow-cooked ribs?

Too many to remember.

A real family favourite, the gnawed-clean plate of bones is clear evidence of the popularity every time. I even have to stop my daughter picking other people’s leftover bones and giving them a good lick (bluergh).

With the hope of the sun coming out to play again (it’s been raining for the past few days here in the North West UK), I’m re-purposing my recipe for BBQ season.

You’ll have to excuse the lack of variety of photos. Taken at our last BBQ a couple of weeks ago, I literally had about 60 seconds to snap these as they came off the grill. There was no-way anyone was going to wait for me to style and photograph them properly!

Hopefully you can see how amazing these ribs were:

The meat really does fall off the bone, so make sure you use a sharp knife to gently cut through.

We served these ribs up with a yummy grilled romaine salad, a couple of cheeky Dark & Stormy‘s and of course a few snorkers. It’s impossible not to indulge in a few sausages when those coals are burning.

If you want to see the original non-BBQ recipe, you can find it here. Or if you fancy another ribs recipe, why not try these salt and pepper ribs with chilli honey drizzle!

The BBQ Sticky Slow-Cooked Ribs Recipe:

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5 from 1 vote

Sticky, Slow-Cooked Pork Ribs

By Nicky Corbishley

Fall apart pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. The best ribs I've ever tasted.

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 15 minutes mins

Total Time: 4 hours hrs 30 minutes mins

Servings: 6 ribs

Course: Dinner

Cuisine: British

Ingredients

Slow cooked ribs:

• ▢ 1 ¼ kg (2 3/4 lbs) meaty pork ribs about 5 or 6 ribs - in one piece
• ▢ 1 litre (34 fl oz) hot chicken/veg stock
• ▢ 1 thumb sized piece of ginger peeled and finely chopped
• ▢ 3 cloves garlic peeled and chopped in half
• ▢ 1 tbsp rice wine
• ▢ 1 tbsp caster sugar

Glaze:

• ▢ 2 tbsp vegetable oil
• ▢ pinch of salt and pepper
• ▢ 1 thumb-sized piece of ginger peeled and minced
• ▢ 2 tbsp honey
• ▢ 2 tbsp soft brown sugar
• ▢ 3 tbsp soy sauce
• ▢ 1 tsp lemon grass paste

Instructions 

• Add all the slow cooked rib ingredients to a large pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat (to prevent the rib meat sticking to the bottom of the pan and burning) and simmer for 3 1/2 hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required. Alternatively, you can do this in your crockpot - cooking for 4-5 hours on medium or 6-7 hours on low.
  1 1/4 kg (2 3/4 lbs) meaty pork ribs, 1 litre (34 fl oz) hot chicken/veg stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
• Turn off the heat and drain the pork (save the liquid for a tasty Chinese soup base).
• Heat up the BBQ.
• Mix together the glaze ingredients and place in a pan. Boil for 2-3 minutes to reduce slightly, then turn off the heat.
  2 tbsp vegetable oil, pinch of salt and pepper, 1 thumb-sized piece of ginger, 2 tbsp honey, 2 tbsp soft brown sugar, 3 tbsp soy sauce, 1 tsp lemon grass paste
• Brush the glaze on to the ribs, then place on the BBQ (be careful, the meat will want to fall off the bone at this point).
• Barbecue for 5-10 minutes each side, brushing with more of the glaze until it's all used up and the ribs are sticky and golden.
• Place the ribs onto a large plate and slice into individual pieces before serving.

Notes

Nutritional Information is per rib.

Nutrition

Calories: 503kcal | Carbohydrates: 13g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 116mg | Sodium: 941mg | Potassium: 378mg | Sugar: 12g | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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