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Serves
US | Metric
Ingredients
  • 2 racks of pork ribs
Marinade
  • 1 3″ chunk of ginger, grated
  • 6 cloves of garlic, grated
  • 1 red chilli, finely chopped
  • 3 tbsps light soy sauce
  • 3 tbsps runny honey
  • 2 tbsps Worcester sauce
  • 2 tbsps brown sugar
  • 2 tbsps sweet chilli sauce
  • 2 tbsps tomato puree
  • 1 tbsp ground cumin
  • 1 tbsp tomato ketchup
  • 1 Heaped teaspoon mustard, I used Dijon but English is fine
Auntie's Sticky Ribs Auntie's Sticky Ribs
Auntie's Sticky Ribs
The most tastiest stickiest BBQ treat for summer, my Aunt’s recipe which she would make for BBQ’s.

We have all stolen this recipe and over the years think we make them a little different to each other, adapting the recipe our own way and taste.

They are perfect for the BBQ or you can just cook them in the oven which is what I have done.

(Time does not include marinating period)

Prep 20 minutes
Total 1 hour 50 minutes
  1. The ginger and garlic does not need to be peeled, it can be grated as is. With the ginger you can eat the skin, grate this then chop up a little more. The garlic can be grated and the skin will not run through the grater and can be discarded.
  2. Mix all of the marinade ingredients together, taste it, if you like it more spicy add more chilli, sweeter more honey and so on. These ingredients are perfect for my taste buds.
  3. Place the ribs into a large bag or bowl and cover with the marinade. Please into the fridge overnight, or for at least two hours before cooking.
  4. Heat the oven to the highest temperature.
  5. Use a deep sided oven tray preferably steel or aluminium. Place the ribs and all of the marinade into the tray and cover well with foil. Place into the oven and cook for 20 minutes, then turn the heat down to 180℃ and cook for 1 hour.
  6. After this time the ribs should be nearly tender.
  7. Remove from the oven. Carefully remove the ribs from the tray.


Completing the cooking


  1. BBQ: Remove the ribs and set aside. Place the metal oven tray directly onto the hot BBQ to thicken the sauce. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Place the ribs onto the BBQ and once the sauce has thickened start to brush this over the meat. Turn and brush on the other side, repeat this until the ribs are slightly blackened and crisp at the edges.
  2. Oven: Turn the oven back up high. Take another baking tray it can be a sheet pan. Cover the tray with baking paper and place the ribs on; flesh side down. Place the marinade tray directly onto the hob and let this bubble away and thicken. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Brush the under side of ribs with some of the marinade. Place into the oven and cook for 10 minutes. Turn the ribs over so the flesh side is facing up and brush with more marinade, be generous. Place back into the oven for 10 minutes. Keep brushing every 10 minutes. I cooked my ribs for 30 minutes in total.


Once the ribs are cooked, put the rest of the marinade into a little bowl, this is great to dip in. Serve up with lots of napkins, it works well with my healthy slaw.recipe



Lulu xxx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Auntie's Sticky Ribs
The most tastiest stickiest BBQ treat for summer, my Aunt’s recipe which she would make for BBQ’s.

We have all stolen this recipe and over the years think we make them a little different to each other, adapting the recipe our own way and taste.

They are perfect for the BBQ or you can just cook them in the oven which is what I have done.

(Time does not include marinating period)

favorite
print
rate
Prep 20 minutes
Total 1 hour 50 minutes
Serves
US | Metric
Ingredients
  • 2 racks of pork ribs
Marinade
  • 1 3″ chunk of ginger, grated
  • 6 cloves of garlic, grated
  • 1 red chilli, finely chopped
  • 3 tbsps light soy sauce
  • 3 tbsps runny honey
  • 2 tbsps Worcester sauce
  • 2 tbsps brown sugar
  • 2 tbsps sweet chilli sauce
  • 2 tbsps tomato puree
  • 1 tbsp ground cumin
  • 1 tbsp tomato ketchup
  • 1 Heaped teaspoon mustard, I used Dijon but English is fine

  1. The ginger and garlic does not need to be peeled, it can be grated as is. With the ginger you can eat the skin, grate this then chop up a little more. The garlic can be grated and the skin will not run through the grater and can be discarded.
  2. Mix all of the marinade ingredients together, taste it, if you like it more spicy add more chilli, sweeter more honey and so on. These ingredients are perfect for my taste buds.
  3. Place the ribs into a large bag or bowl and cover with the marinade. Please into the fridge overnight, or for at least two hours before cooking.
  4. Heat the oven to the highest temperature.
  5. Use a deep sided oven tray preferably steel or aluminium. Place the ribs and all of the marinade into the tray and cover well with foil. Place into the oven and cook for 20 minutes, then turn the heat down to 180℃ and cook for 1 hour.
  6. After this time the ribs should be nearly tender.
  7. Remove from the oven. Carefully remove the ribs from the tray.


Completing the cooking


  1. BBQ: Remove the ribs and set aside. Place the metal oven tray directly onto the hot BBQ to thicken the sauce. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Place the ribs onto the BBQ and once the sauce has thickened start to brush this over the meat. Turn and brush on the other side, repeat this until the ribs are slightly blackened and crisp at the edges.
  2. Oven: Turn the oven back up high. Take another baking tray it can be a sheet pan. Cover the tray with baking paper and place the ribs on; flesh side down. Place the marinade tray directly onto the hob and let this bubble away and thicken. (If using a glass or ceramic tray scrape the marinade into a non stick pan) Brush the under side of ribs with some of the marinade. Place into the oven and cook for 10 minutes. Turn the ribs over so the flesh side is facing up and brush with more marinade, be generous. Place back into the oven for 10 minutes. Keep brushing every 10 minutes. I cooked my ribs for 30 minutes in total.


Once the ribs are cooked, put the rest of the marinade into a little bowl, this is great to dip in. Serve up with lots of napkins, it works well with my healthy slaw.recipe



Lulu xxx

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com