Monday, September 21, 2015

Sweet and Sticky Ribs

The other day I went to the supermarket and saw them selling honey ribs over the counter. I had it once and I was pretty much addicted. I told Mr G if I could replicate this at home, it would be perfect. I can eat it whenever I wanted and not be restricted by how expensive they sold this.
In the end, I realised Giada has just the perfect recipe for this. So I thought maybe I can tweak it to my tastebuds and it could be just the thing I'm looking for.


1 kg pork spareribs
4 cloves garlic, minced
1 tbsp chopped fresh rosemary (I used thyme)
1 tbsp brown sugar
1 tbsp balsamic vinegar (I used apple cider vinegar)
1 1/2 tsp salt
1/2 tsp cayenne pepper (I used chilli flakes)

BBQ sauce

1 cup balsamic vinegar (I omitted this as I didn't have it)
1 cup ketchup (I didn't have any ketchup so I used thai chilli sauce)
1/2 cup apple cider vinegar
1/4 cup honey (I used about 3-4 tbsp honey)
2 tbsp grain mustard
1 tbsp molasses
2 tsp worchestershire sauce
1 1/2 tsp hot sauce I used 1-2 tsp marmite
a few dashes of chilli powder (depending on how spicy you want it)

  1. Combine the garlic, rosemary, brown sugar, balsamic vinegar apple cider vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours. I marinated the ribs overnight.
  2. Place a rack in the center of the oven and preheat the oven to 425 degrees F 180 degrees celsius. Put your pork ribs into the roasting pan and pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil or lid. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting, you can make the BBQ sauce.
  3. For the sauce: Place the balsamic vinegar apple cider vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup thai chilli sauce, apple cider vinegar, honey, mustard, molasses, Worcestershire sauce, hot sauce chilli powder and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
  4. To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
Giada is brilliant!! The sweet and sticky ribs are simply delectable and finger-licking good. I couldn't stop myself from eating it and Mr G was almost close to licking his plate. Hahaha!! Try it. Psst, this was inspired by the honey ribs I bought from the supermarket that day. Mr G said that this is way better than those. Haha!! He is really good on this. I know he just wants more of these.
Try it!! You won't regret for sure. I'm sure you will be asked to cook this over and over again.


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