Sticky ribs

The photo doesn’t really do these ribs justice.  They are sticky, savoury, sweet and just delicious.  A friend made something similar for a party a few months ago and they disappeared very quickly indeed.

This recipe is loosely based on one of Hugh F-W’s in his Everyday recipe book. I have added cumin and rosemary to add a bit of an edge and instead of honey I used maple syrup.  I used my medlar jelly, but you could use redcurrant, bramble or any other fruit jelly you may have in the cupboard.

If I had more patience I would have cooked them a little bit longer so that they were really caramelised but we were hungry and I couldn’t wait any longer.

I would definitely recommend having lots of paper cloth to hand as you will need it to mop sticky fingers and chins.

Enough for four hungry people.

1.5 kg pork ribs

6 tbsp medlar, or other fruit jelly
2 tbsp maple syrup
2 tbsp soy sauce
2 cloves of garlic, crushed
1 tbsp finely chopped root ginger
½ tsp crushed chilli flakes
1 tsp cumin seeds
1 tsp fresh rosemary, finely chopped

Method

Mix all the ingredients for the marinade together.  Place the ribs in a single layer in a shallow oven proof dish.  Pour the marinade over and cover the ribs well by turning them over in the marinade.

Place in the fridge for a few hours (as much time as you have) turning the ribs a couple of times.

Hugh F-W recommends covering the dish with foil, cooking in a preheated oven at 170°c, gas mark 3, for 45 minutes.  Then turning the oven up to 190°c, gas mark 5, removing the foil, turning the ribs over, and cooking for another 35 minutes.

I, of course neglected to read any of this.  I put my ribs (without foil) in to the baking oven of my Aga (about 180°) for about 1 hour and 20 minutes (whilst I took the girls swimming) and then moved them into the roasting oven (about 200°c) for another 15 minutes when I got back.  They might have been stickier with another 5-10 minutes in the roasting oven, but we were all hungry.  This worked out well, so it’s up to you if you want to try the advice of a professional or my more slapdash approach to cooking dinner.

Print Friendly

10 Responses to Sticky ribs

  1. I love ribs, especially with a sweet sticky and spicy sauce. Good idea to add cumin, it’s one of my favourite spices. hmmm … I have some ribs in freezer, may make this soon!!
    There’s a giveaway on my blog for £100 voucher if you’d like to enter ;-)

  2. Did you manage to get the dish clean after cooking the ribs? The sauce really sticks on to anything and everything! The ribs look wonderful.

  3. OMG I bet these are gorgeous… I’ve never made my own. They look scrummy.

  4. I would have loved these in my meat eating days. CT would love them know – poor man!

    • Aw thanks Choc. I don’t feel too sorry for CT though, you more than make up for his loss in the meat eating department with those cakes and other delicacies he gets to test ;)

  5. Kath, those sticky ribs look really really good, messy-good–the sort of thing that I should be making today for a Memorial Day picnic. having no medlar jelly about, red currant should work well in its place.

Leave a Reply