
These sticky barbecue ribs are slow-baked until tender, then finished on the grill for smoky char and glossy caramelized edges. A sweet, tangy sauce with smoked paprika, apple juice, honey, and five-spice makes them perfect for cookouts, parties, or a generous weekend dinner.
Prepare the ribs by removing the thin membrane from the bone side, if present. Leave the racks whole or cut them into smaller sections so they fit comfortably in your roasting tin and on the grill. Place the ribs in a large, deep roasting tin.
In a bowl, whisk together the cider vinegar, smoked paprika, light brown soft sugar, garlic granules, onion granules, Chinese five-spice powder, tomato ketchup, honey, soy sauce, Dijon mustard, and apple juice until smooth. Pour the sauce over the ribs and turn them until fully coated. Cover the tin tightly with foil, shiny side facing down. Marinate while the oven heats, or refrigerate overnight for deeper flavor.
Heat the oven to 160°C/140°C fan/gas 3. Bake the covered ribs for 2 hours 30 minutes to 3 hours, turning them once or twice, until the meat is very tender and the bones are slightly exposed. Carefully transfer the ribs to a tray with tongs.
Pour the cooking juices and sauce from the roasting tin into a saucepan. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, stirring occasionally, until thick and glossy. Let the sauce cool slightly. At this point, the ribs and sauce can be chilled for up to 2 days before grilling.
Heat a charcoal barbecue until the coals are ashy, or set a gas grill to medium. Place the ribs on the grill in batches if needed. Brush generously with the reduced sauce, then grill briefly, turning and basting every minute or so, until sticky, caramelized, and charred around the edges.
Serve the ribs piled on a platter with extra sauce on the side for brushing or dipping. Refrigerate any leftover sauce in a covered container for up to 1 week.
For the most tender ribs, do not rush the covered oven stage; the grill is mainly for caramelizing the sauce. If you do not have a barbecue, finish the ribs under a hot broiler, watching closely so the sugars do not burn. Marinating overnight improves flavor, and reducing the sauce before grilling helps it cling to the ribs instead of sliding off.