Sticky ribs

Sticky ribs

Guests will love eating these moreish ribs with their fingers, but provide lots of wipes for sticky hands.

By , 21 September 2015
Sticky ribs
  • Ready in: 220 mins
  • Serves: 8
  • Price: £1.35 per serving
Nutritional Info
Each 218g serving contains
  • Fat med
    15g
    21%
  • Saturates med
    5.5g
    27%
  • Sugars med
    26g
    28%
  • Salt high
    2.4g
    41%
  • Energy 1361KJ 325KCAL
    16%
of your reference intake.
Typical energy values per 100g: 624kJ/149kcal.
Ingredients
  • 5 tbsp Amoy Reduced Salt Soy Sauce
  • 100ml pineapple juice
  • 100ml tomato ketchup
  • 2 level tbsp Dijon mustard
  • ½ level tsp Asda Crushed Chillies
  • 3 tbsp Lea & Perrins Worcestshire Sauce
  • 4 tbsp clear honey
  • 2 x 1kg packs pork ribs
  • 4 level tbsp soft brown sugar
  • Coriander leaves, to serve
Method
  • Whisk the first 7 ingredients in a large, non-metallic dish. Add the ribs and turn them to coat. Cover with cling film and chill for 2 to 12 hours. Turn the ribs over occasionally.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Tip the ribs and marinade into a large roasting tin (or 2 medium tins), spreading them out evenly.

  • Roast for 1 hour 10 minutes; turn the ribs every 20 minutes.

  • Transfer the ribs to a serving platter and keep warm. Pour the marinade in a pan and add the sugar. Stir until it dissolves, then boil for 5-10 minutes until sticky. Pour on the ribs and scatter with coriander.