Barbecued sticky ribs

The weather is forecast for sunshine, you wouldn’t think it at the moment but we could all be breaking out the barbecues at the weekend. This hot sticky barbecued ribs recipe is ideal for a warm weather treat. Coated in a delicious sauce recipe from the Great British chef Josh Eggleton

Ingredients

• 1 rack of pork spare ribs
• 1 banana shallot, diced
• 2.5l of water, or more, depending on the size of rack
• 2 garlic cloves, peeled and diced
• 50g of ginger, peeled and diced
• 1 chilli, diced
• 100g of ketchup
• 100ml of Kikkoman soy sauce
• 50ml of Worcestershire sauce
• 50g of black treacle
• 150g of soft brown sugar

Method

Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot and cover with water

Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle

Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat

Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze

Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze coats the back of a spoon

Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze

Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve

Recipe and image source great british chefs