Sticky pork ribs

Serves - 4

You’ll need

• 1.5kg pork ribs
• 2 garlic cloves, finely grated or crushed
• 1 thumb-sized piece of ginger, finely grated
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp soft brown sugar
• 2 tbsp tomato ketchup
• 1 tbsp rice vinegar or cider vinegar
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Chinese five spice, optional
• Black pepper

Method

1. Get the ribs ready

Heat the oven to 160°C fan. Put the ribs into a large roasting tin or baking dish in a snug enough layer that they are not miles apart. If the rack is especially large, cut it into smaller sections so it is easier to handle later and far less likely to fight back.

2. Make the sticky glaze

In a bowl, mix together the garlic, ginger, soy sauce, honey, brown sugar, tomato ketchup, vinegar, olive oil, smoked paprika, Chinese five spice if using, and a good grind of black pepper. It should look glossy and smell like it knows exactly what it is doing.

3. Coat the ribs

Pour about two thirds of the glaze over the ribs and rub it in well so everything is properly coated. Keep the rest back for later. Cover the tin tightly with foil so the ribs can soften and cook gently rather than drying out before they have had a chance to become useful.

4. Cook low and slow

Bake the ribs for 1 hour 30 minutes, turning them once halfway through. By the end of that time, they should be tender and smelling extremely promising, even if they do not look quite sticky enough yet. That part is still to come.

5. Uncover and glaze again

Take the foil off and brush over the remaining glaze. Turn the oven up to 200°C fan and return the ribs to the oven for 20–25 minutes, turning and basting once or twice, until the glaze is bubbling, darkened at the edges and properly sticky. You want caramelised and glossy, not caught and bitter, so keep an eye on them.

6. Let them settle

Leave the ribs to rest for 5 minutes once out of the oven. This gives the glaze a chance to cling properly rather than sliding off the moment you move them.

7. Serve

Serve the ribs hot, with any sticky juices spooned over the top. Very good with slaw, roasted potatoes, rice or something fresh and sharp on the side to keep the whole thing balanced. Also very good with a sense of humour about how tidy dinner is likely to be.

A couple of helpful notes

- If you want a little heat, add a pinch of chilli flakes or a spoonful of chilli sauce to the glaze.
- Baby back ribs will cook a little quicker, while meatier spare ribs may want a touch longer.
- These are excellent finished on the barbecue for the final few minutes if you want an extra bit of smoky char.