Sticky Barbecue Baby Back Ribs

Name: Sticky Barbecue Baby Back Ribs
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: 4 racks baby back pork ribs; 5 tbsp cider vinegar; 2 tbsp smoked paprika; 4 tbsp light brown soft sugar; 1 tbsp garlic granules; 1 tbsp onion granules; 1 tbsp Chinese five-spice powder; 300 g tomato ketchup; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp Dijon mustard; 300 ml apple juice

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.

Servings8 Portions

Prep Time30 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

baby back pork ribs
4 racks
cider vinegar
5 tbsp
smoked paprika
2 tbsp
light brown soft sugar
4 tbsp
garlic granules
1 tbsp
onion granules
1 tbsp
Chinese five-spice powder
1 tbsp
tomato ketchup
300 g
honey
2 tbsp
soy sauce
1 tbsp
Dijon mustard
1 tbsp
apple juice
300 ml

Step-by-Step Instructions

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.