Written by: theworkingparent
Sticky BBQ ribs have always been a hit in my household and in this recipe you will incorporate ketchup, soy sauce and black treacle to make a ridiculously sticky but moreish meal.
Cook time: 2 hours
1 rack of pork spare ribs
1 banana shallot – diced
2.5l of water (will need more if you have a bigger rack)
100g of ketchup
2 garlic cloves – peeled and diced
50g of ginger- peeled and diced
1 chilli – diced
50ml of Worcestershire sauce
100ml of soy sauce
50g of black treacle
150g of soft brown sugar
1) Cut your rack into pieces so that it fits inside your large pot and cover with water. Add the garlic, shallots, ginger, ketchup, soy sauce, Worcestershire sauce, black treacle and chilli to the pot and simmer. Place a lid on top and allow to cook for roughly 1 hour (or until the ribs are tender). Remove the ribs from the sauce and set aside allowing to cool leaving the pot on the heat.
2) Add the brown sugar to the treacle mix and cook until it resembles a glaze and there is about ¬Ĺ cm left at the bottom of the pan. Place this glaze in a blender and blend until smooth. When the ribs are cool cut away from the bone to get individual ribs. Brush with the glaze before popping them onto a hot barbecue. Repeat this until you have sticky and glazed individual ribs.