Finger-licking sticky ribs

Finger-licking sticky ribs

These really are finger-licking good! Great for sharing and brilliant for a bonfire party. Just pile them high and watch them disappear.

By , 21 September 2015
Finger-licking sticky ribs
  • Ready in: 90 mins
  • Serves: 4
  • Price: £1.36 per serving
Nutritional Info
Each 228g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
  • Energy 850KJ 203KCAL
of your reference intake.
Typical energy values per 100g: 373kJ/89kcal.
  • 2 tbsp apple juice
  • 4 tbsp tomato ketchup
  • 1 level tbsp Chosen by you Dijon Mustard
  • 1 tsp Tabasco Red Pepper Sauce
  • 1 tbsp Lea & Perrins Worcestershire Sauce
  • 4 tbsp golden syrup
  • 2 tbsp cider vinegar
  • 1kg pack Butcher's Selection Pork Belly Ribs
  • Put the apple juice, tomato ketchup, mustard, Tabasco, Worcestershire sauce, golden syrup and vinegar in a large dish and whisk together to combine.

  • Add the ribs and turn them in the marinade so they're fully coated. Cover the dish with cling film and refrigerate for 3 hours to 12 hours, turning the ribs over in the marinade occasionally.

  • Pre-heat the oven to 160C/140C Fan/Gas 3. Tip the marinade and ribs into a large roasting tin, spreading them out evenly.

  • Cook in the oven for 1 hour 15 minutes, turning the ribs over every 20 minutes.

  • Transfer the ribs to a serving platter and keep them warm. Carefully pour the remaining marinade into a pan and boil fast for a few minutes until the glaze is thickened and sticky. Spoon over the warm ribs and serve immediately.