Sticky BBQ Spareribs are a bbq must have. They are very easy to prepare with a sticky rum marinade that can be made in advance. Once marinated, they can be kept in the fridge for a few days or in the freezer for a few months. Serve as a main dish or a side dish, they both work. I include either rum or brandy in the marinade for that deep flavour but you don’t have to.

Sticky BBQ Spareribs

When you have tried this recipe, you will use it again and again.

4.67 from 95 votes

Print Pinterest Add to Collection

Course: Main Dish, Side Dish

Cuisine: American

Keyword: Bake, BBQ, Marinade, Pork, Ribs

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: People

Calories: 847kcal

Ingredients

1.5 kg pork spare ribs
6 tbsp rum or brandy
1 bunch spring onions chop
2 large red chilli seeded and finely chopped
6 tsp Dijon mustard
4 cloves garlic chop
6 tbsp dark soy sauce
6 tbsp clear honey
6 tbsp brown sugar
1 tsp ground allspice

Instructions

Finely slice the spring onions and place into a container large enough to hold all of the ribs.
Add the chilli and garlic.
Add the ribs to the mix together with all of the remaining ingredients together with salt and pepper.
When all of the ingredients are in the container, move the ribs about to get everything well coated.
(You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)
When you are ready to bbq the ribs, place them over a moderate heat for about 20 – 30 minutes.
Whilst cooking make sure you turn the ribs over frequently to ensure even cooking and to baste with remaining marinade each time.
If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

Nutrition

Sticky BBQ Spareribs