Tender spare ribs glazed with a sticky sweet and savory sauce made from ketchup, honey, soy sauce, and bourbon whiskey. Perfect for barbecue lovers seeking fall-off-the-bone ribs.

american

barbecue

Nutrition

High in protein and fat with moderate carbohydrates from sugary glazes, providing substantial calories but limited vitamins and minerals.

Calories	800 kcal
Energy	3350 kJ
Protein	60 g
Total Fat	45 g
Saturated Fat	16 g
Trans Fat	1 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	21 g
Cholesterol	163 mg
Carbohydrate	45 g
Sugars	40 g
Dietary Fibre	1 g
Sodium	1050 mg

*per serving

Gluten FreeDairy FreeNut FreePeanut FreeSesame FreeEgg FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerbbqmain courseparty foodoven and roastingfamily friendly

Sticky glazed ribs

Good Food (James Martin)

4

Name: Sticky glazed ribs — Tasty Bites
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4 servings
Ingredients: 2 kilogram Spare Ribs (cut into individual ribs); 2 tablespoon Barbecue Spice Mix; 150 gram Tomato Ketchup; 140 gram Chilli Ketchup; 3 tablespoon Soy Sauce; 140 gram Honey (runny); 3 tablespoon Teriyaki Sauce; 4 tablespoon Bourbon Whiskey

servings

0

per serve

0

minutes

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Ingredients

2 kilogram Spare Ribs cut into individual ribs

2 tablespoon Barbecue Spice Mix

150 gram Tomato Ketchup

140 gram Chilli Ketchup

3 tablespoon Soy Sauce

140 gram Honey runny

3 tablespoon Teriyaki Sauce

4 tablespoon Bourbon Whiskey

Equipment

Large bowl

Wire Rack

Roasting pan

Saucepan

Tongs

Instructions

Heat oven to 160C/140C fan/ gas 3. Place the ribs in a large bowl, then toss with the spice mix so they're covered all over. Place a wire rack in a roasting pan and arrange the ribs in a layer, then cook for 1 hour, until browned and tender.

Meanwhile, to make the glaze, place the ketchups, soy sauce, honey, teriyaki and whiskey, if using, into a pan, stir well and bring the mixture to a simmer. Simmer for 5 mins until thickened and sticky, then remove from the heat.

When the ribs are done, remove from the oven and increase the heat to 200C/180C fan/ gas 6. Using a pair of tongs, dip each rib in the glaze, then return to the rack. Place back in the oven and cook for 10 mins. Remove from oven, dip into the glaze again, then return to the oven for another 10-12 mins until sticky. Serve hot with the autumn slaw, chips if you want, and a big pile of napkins.