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!
How to make red hot ribs step by step
Red Hot Ribs
- 1½ kg Pork ribs
- 3 tbsp honey
- 2 tbsp tomato purée
- 4 tbsp brown fruity sauce
- 2 tbsp dry sherry
- 2 clove garlic crushed
- 2 tbsp grated root ginger
- 1 tbsp dry wholegrain mustard
- 2 tbsp sweet chilli sauce
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
- Combine 3 tbsp honey, 2 tbsp tomato purée, 4 tbsp fruity sauce, 2tbsp sherry, 2 cloves of crushed garlic, 2 tbsp grated ginger, 1 tbsp 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.