Prep Time: 15 minutes | Cook Time: 2.5 hours | Serves: 6-8
Ingredients
- 3 packs of TTS Meats' premium pork ribs for £10 (about 700g each)
- Salt and freshly ground black pepper, to taste
- 1 cup barbecue sauce
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika (optional for a smoky flavour)
Instructions
- Preheat your oven to 150°C. While it's heating up, take your pork ribs and season them generously with salt and pepper on both sides.
- Tear off two large pieces of kitchen foil, enough to wrap each rack of ribs completely. Place each rack of ribs on a piece of foil, meaty side up. Fold up the edges of the foil to create a border around the ribs.
- In a bowl, whisk together the barbecue sauce, honey, soy sauce, apple cider vinegar, olive oil, minced garlic, grated ginger, and smoked paprika (if using). This sweet and tangy mixture will be your sticky glaze.
- Brush a generous amount of the glaze over the ribs, ensuring they are well-coated. Reserve some glaze for later. Wrap the ribs tightly in the foil, ensuring no sauce leaks out.
- Place the foil-wrapped ribs on a baking sheet and bake in the preheated oven for about 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
- Once the ribs are tender, carefully open the foil and brush the ribs with the remaining glaze. Place the ribs under the grill for 4-5 minutes, or until the glaze becomes bubbly and caramelised. Watch closely to prevent burning.
- Allow the ribs to rest for a few minutes before cutting into individual portions. Serve hot, garnished with sesame seeds or fresh herbs if desired, and watch as they disappear off the plate!
These sticky pork ribs are perfect for a cosy night in or the highlight of your weekend barbecue.
Remember, the key to the best ribs is patience and the best quality meat from TTS Meats.
Happy Cooking!
