Quick to prepare, these red hot pork ribs are finger lickin' good. Sticky and mildly spicy you can cook these in a hot oven or even on the barbie.
We love food you pick up with your fingers in our house. It casual, its fun and great to get your teeth into. This is just one such dish.
Remember you will need lots of napkins to wipe your sticky mitts on. Use paper not cloth napkins for this, they are going to get messy!
I've taken the name for this dish from the colour of the sticky glaze, they are not red hot spicy! But if thats your thing, chuck in some chilli sauce for good measure.
Apart from the fun aspect of tucking into a plate of ribs, the other reason I like this dish so much is that I can make it with ingredients that have in the cupboard. Apart from the ribs themselves I usually have everything else to hand.
If I don't have root ginger in the fridge then I often have a tube of pureed ginger and failing that I will substitute with a teaspoon of ground ginger instead.
You can cook the ribs straightaway or prepare them in advance and allow them to marinade in the glaze for up to 24 hours if left covered in the refrigerator.
The glaze works really well with pork but it is also delicious as a glaze for chicken portions too.
Most of the time I cook this in the oven but in the summer the ribs go on the barbecue, even better! Reliably tasty. If only our weather could be reliable too!
Serving suggestion
Serve with lemon or lime wedges for squeezing over and garnish with coriander or parsley. Delicious served with jacket potatoes, rice or chips and a salad on the side.
How to make red hot ribs step by step
Place all the ingredients for the glaze in a shallow dish. Combined well. Add the ribs and turn so that they are well coated in the glaze. Place in a single layer on a large baking tray. Half way through the cooking time, pour off any liquid and brush with remaining glaze. Roast until golden and serve with lemon or lime wedges for squeezing.
Red Hot Ribs
Equipment
- baking tin
Ingredients
- 1½ kg Pork ribs
- 3 tablespoon honey
- 2 tablespoon tomato purée
- 4 tablespoon brown fruity sauce
- 2 tablespoon dry sherry
- 2 clove garlic crushed
- 2 tablespoon grated root ginger
- 1 tablespoon dry wholegrain mustard
- 2 tablespoon sweet chilli sauce
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
- Combine 3 tablespoon honey, 2 tablespoon tomato purée, 4 tablespoon fruity sauce, 2tbsp sherry, 2 cloves of crushed garlic, 2 tablespoon grated ginger, 1 tablespoon mustard and 2tbsp chilli sauce in a large shallow dish.
- Add 1.5kg (3lb 6oz) pork ribs and toss in the mixture until well coated.
- Arrange in a single layer on a baking sheet (do not discard the marinade) and bake for 25 minutes.
- If there is a lot of liquid, pour off and discard. Turn the ribs over and brush the remaining marinade over the ribs. Return to the oven for a further 25 minutes until crisp and cooked through.
- Allow to cool for 5 minutes before serving.
louise Gunstone says
Our family lovvve ribs! the stickier the better. thanks for sharing 🙂
Jacqueline Bellefontaine says
You are welcome hope you love these one too.
Eb Gargano | Easy Peasy Foodie says
YUM! I love pork ribs - and these ones look especially good 😀 Eb x
Jacqueline Bellefontaine says
There's something rather satisfying about chewing on a good rib. Glad you like thgese
Chloe Edges | Feast Glorious Feast says
These look amazing and right up my alley! So much so that I think they deserve a place in my #cookblogshare collection this week
Jacqueline Bellefontaine says
Thank you Chloe. I would never have thought to have included them in a picnic but its a great idea.
Janice Pattie says
These sound amazing. I love food that you pick up with your fingers.
Cat | Curly's Cooking says
Oh yes please! These look so delicious! Perfect for on the BBQ for the lovely weather we have forecast for next week.
Jacqueline Bellefontaine says
yes its lovely to have some sunshine isnt it and as you say great timing for a bbq
Jenny Walters says
What a versatile recipe. I love the sound of this mega tasty dish and how many rib hats it can wear! I bet it's incredible on the BBQ! Thank you for sharing with #CookBlogShare
Michelle Rolfe says
I do love sticky ribs! My entire house does and its often a fight for them - the old saying you snooze you loose definitely applies! 🙂 They look delicious! Cheers, Michelle x