Sticky BBQ Pork Spare Ribs

Sticky BBQ Pork Spare Ribs

These are absolutely delicious, sticky and sweet, crisp and crunchy, all at the same time
ServesPrep / Cooking TimeDifficulty
6 Min 1hr 30 minutes 1

Perfect for the BBQ, but can be eaten at any time of year served with some rice or simply as part of a sharing platter as a starter or supper dish



1tbsp rapeseed oil
16 pieces pork spare ribs
3 spring onions, chopped at an angle
40ml runny honey

For the marinade

75ml white wine vinegar
15ml light soy sauce
15ml dark soy sauce
30ml Worcestershire sauce
2 red chillies - deseeded and chopped
1/2" fresh ginger - grated
1/2 tsp ground cinnamon
1/2 tsp cumin seeds
1/2 tsp dried sage
15ml sesame oil
15ml rapeseed oil


  • Mix all the marinade ingredients together and place into a large watertight container with a lid.
  • Add the pork ribs and coat with the marinade, seal and allow to marinade for at least 3 hours.
  • When ready to cook, place the spare ribs and the marinade into a roasting tin.
  • Lightly cover with tin foil and place in the barbeque and cook for 55 minutes occasionally basting.
  • Take out of the tin and place directly onto a hot griddle pan and brush all over with the honey.
  • Cook for a further 10 minutes basting with the juices in the roasting tin.
  • Serve with the remaining juices and sprinkle with parsley and the spring onions


  • When ready to cook, place the spare ribs and the marinade into a round roasting tin, lightly cover with tin foil then place on the bottom cooking rack of your halogen oven.
  • Set the temperature at 200°C and cook the spare ribs for 45 minutes or until cooked through and golden brown.
  • Remove the tin foil, add the spring onions and drizzle with the honey and cook for a further 5 minutes.
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