Chilli-Glazed Sticky Ribs


Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Chopped up spare ribs can be added to stocks and stews to add flavour and 'body'.



Ingredients (serves 4):

For the baked potato...

4 large baking potatoes

1 tbsp olive oil

1 tsp sea salt flakes

250ml/9fl oz soured cream

4 tbsp finely chopped curly parsley


For the sauce...

175g/6oz tomato ketchup

150g/5oz chipotle chilli ketchup

100ml/3½fl oz dark soy sauce     

175g/6oz dark muscovado sugar

4 tbsp teriyaki sauce


For the ribs...

2 racks pork spare ribs

1 tsp black pepper corns

3 bay leaves

small bunch flatleaf parsley

1 onion, roughly chopped

1 carrot, cut into chunks



  1. For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.
  2. Meanwhile, preheat the oven to 200C/400F/Gas 6.
  3. For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
  4. Bake on the top shelf of the oven for one hour, or until cooked through.
  5. For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
  6. Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
  7. Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
  8. To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.



For more information visit BBC Food