Sticky glazed ribs – en.Kung-Food

Most of the recipes I’ve encountered for this type of sticky glazed ribs have a sauce that’s far too runny and the ribs just sit in it. That’s the sort of thing that’s popular at Chinese take-out restaurants in these parts and the thinner sauce does lend itself well to pouring over steamed rice or noodles, so I’m not knocking it at all. This time however, I wanted to create a recipe that was more of a finger food version to be enjoyed on game day in particular. Yes, you might get the sticky glaze all over your fingers but at least not in your lap. I borrowed a couple of ideas from a couple of other recipes and I must confess I loved the result. With a little customization of the rub and the sauce, these sticky glazed ribs were absolutely delectable. Slowly cooked to tender perfection, and glazed with layers of sweet sticky garlic glaze, these are the kind of ribs you just can’t stop eating!

INGREDIENTSsticky-glazed-ribs-260x300-6826129 2kg spare ribs, cut into individual ribs

2 tbsp barbecue spice mix

FOR THE GLAZE 150g tomato ketchup 140g chilli ketchup 3 tbsp soy sauce 140g runny honey 3 tbsp teriyaki sauce

4 tbsp bourbon whiskey

Heat oven to 160°C/140°C 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 200°C/180°C 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 sticky glazed ribs hot with chips and a big pile of napkins.

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