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Sticky BBQ Spareribs
When you have tried this recipe, you will use it again and again.
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Course:
Main Dish, Side Dish
Cuisine:
American
Keyword:
Bake, BBQ, Marinade, Pork, Ribs
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
People
Calories:
847
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
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
Calories:
847
kcal
|
Carbohydrates:
34
g
|
Protein:
44
g
|
Fat:
60
g
|
Saturated Fat:
19
g
|
Trans Fat:
1
g
|
Cholesterol:
209
mg
|
Sodium:
808
mg
|
Potassium:
794
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
191
IU
|
Vitamin C:
23
mg
|
Calcium:
71
mg
|
Iron:
3
mg