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Sticky ribs

Sticky ribs

This is a straightforward recipe for same-day ribs. You’ll need a rack that will fit inside a deep oven tray and ideally it’ll be one with legs that leaves ½ inch between the rack and the bottom of the tray.


  • Back pork ribs, 2
  • Barbecue sauce, ~250g
  • Seasoning mix1, ½ cup (metric)
  • Vegetable stock, 1 litre
  • Salt + pepper


  1. Generously rub the seasoning mix into the ribs.
  2. Place the ribs on the rack then pour the stock from the corner of the oven tray. Add enough stock to reach the bottom of the rack – you don’t want to submerge the ribs.
  3. Snug a piece of baking paper directly over the ribs and cover the oven tray with a few sheets of tin foil. Seal well!
  4. Put the oven tray in the middle of a cold oven and set to 150℃. Cook for 2 hours.
  5. Once done, take out the oven tray, carefully remove the tin foil and baking paper then remove the rack from the oven tray. Set the ribs aside to cool for ½ hour2. Reserve the rib stock3.
  6. Preheat the oven to 180℃. Put the rack back in the oven tray and paint the top of the ribs with a generous coating of barbecue sauce then put the oven tray in the middle of the oven.
  7. Once the barbecue sauce has caramelised somewhat (5/10 minutes), take the oven tray out the oven and paint another coat of barbecue sauce on the top of the ribs. Rinse and repeat another couple of times until well glazed and super sticky.
  8. Once done, take out the oven tray and tent with tin foil. Rest for ¼ hour. Separate the rack into individual ribs by running a sharp knife down the side of each rib bone.
  1. Use whatever you like. Toast fennel seeds, cumin seeds and coriander seeds in a pan then bash up with a pestle and mortar; pre-made barbecue seasoning; random mix of leftover ground spices from your cupboard; salt and pepper! 

  2. If you’re eating later (or another day) you can pop the ribs in the fridge after cooling to room temperature. Make sure bring back to room temperature before proceeding. 

  3. Double-strain this fine liquor then reduce by ⅔. Use as a base for your own barbecue sauce or freeze for a rainy day.