Smoky Sticky Spareribs

Smoky Sticky Spareribs are a classic barbecue favourite with deep smoky flavour and a rich sticky glaze. The ribs cook slowly so the meat becomes tender and juicy while the sauce thickens and caramelises. The result is a glossy rack of ribs with gentle heat, sweet smokiness, and meat that pulls easily from the bone.

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings People

Ingredients

Ribs:

Smoky Sticky Sauce:

Instructions

Prepare the ribs:

Preheat the oven to 150°C (fan 140°C). Remove the thin membrane from the underside of the ribs if it is still attached. This helps the ribs become more tender.
1.5 kg pork spareribs
Pat the ribs dry with kitchen paper. Rub the ribs lightly with olive oil.
1 tbsp olive oil

Season the ribs:

In a small bowl mix the smoked paprika, garlic powder, onion powder, black pepper, salt and cayenne pepper. Sprinkle the seasoning evenly over both sides of the ribs. Press the seasoning gently into the meat.
2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp sea salt, ½ tsp cayenne pepper

Slow cook the ribs:

Place the ribs onto a foil-lined roasting tray. Cover the tray loosely with foil. Cook in the oven for 2 hours. During this time the ribs slowly soften and the meat begins to pull away from the bones.

Make the sticky sauce:

While the ribs cook, combine the barbecue sauce, ketchup, honey, brown sugar, soy sauce, apple cider vinegar, smoked paprika, chilli flakes and mustard in a saucepan.
150 ml barbecue sauce, 3 tbsp tomato ketchup, 3 tbsp honey, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, ½ tsp chilli flakes, 1 tsp mustard
Heat gently over a medium heat. Stir until the sugar dissolves and the sauce thickens slightly. Remove from the heat and allow it to cool.

Add the glaze:

After two hours remove the ribs from the oven. Carefully uncover the tray. Brush a generous layer of the sticky sauce over the ribs.
Return the ribs to the oven uncovered for 15 minutes.

Build the sticky coating:

Remove the ribs again and brush on another layer of sauce. Cook for a further 15 minutes so the glaze thickens and becomes glossy.
Finish on the barbecue (optional but recommended)
For extra flavour place the ribs on a hot barbecue for 5–10 minutes. Turn them occasionally and brush with the remaining sauce. The glaze should caramelise slightly and develop a smoky finish.

Serve:

Allow the ribs to rest for a few minutes. Cut between the bones to separate the ribs. Serve immediately while hot and sticky.

Equipment

Notes

Serving Suggestions:

These ribs pair beautifully with:

Creamy coleslaw
Corn on the cob
Potato wedges
BBQ baked beans
Garlic bread
Sweet potato fries

Dips that work well include:

Garlic mayonnaise
Honey mustard
Ranch dressing
Sour cream and chive dip
Extra barbecue sauce

Nutrition