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Sticky pork ribs

October 02, 2014
by Chelsea Winter
24 Comments

Pork ribs

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Sticky pork ribs

This is a recipe from my second cookbook, Everyday Delicious! Ribs are probably something not a lot of people make at home, which is a shame as they’re so easy. People will be rather impressed when you serve up a mountain of delicious sticky ribs with tender meat almost falling off the bone. Add a couple of cold beers and you’ve got yourself a bistro at home!

Ingredients

2 racks pork ribs
olive oil for cooking

Sauce
2 onions, roughly chopped
5 cloves garlic, peeled
11⁄2 cups unsalted beef stock
1 cup pineapple juice
25g butter
squeeze of lemon
3 tbsp tomato paste
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp malt vinegar
3 tsp mild smoked paprika
2 tsp mustard powder
2 tsp Worcestershire sauce
pinch chilli flakes

Method

Preheat the oven to 160c regular bake.

Heat a large frying pan over a high heat. Brush each pork rib rack with oil and cut in half so they fit in the pan. Sear in batches in the pan meaty side down until nicely browned. Transfer to a roasting tray.

To make the sauce, reduce the pan heat to medium, add a splash of olive oil and fry the onion and garlic cloves until golden. Add the remaining ingredients, stir to combine and add to the pork.

Cover the tray with aluminum foil and bake in the oven for 2 hours. Carefully transfer the meat to a board (the meat will be falling apart, so take care not to break the ribs). Pour the sauce through a sieve into a saucepan and simmer rapidly until reduced to a nice dark syrupy sauce — this might take 15–20 minutes.

Increase the oven temperature to 220c regular bake.

Cut or pull the slightly cooled ribs into single rib portions, then arrange on an oven tray lined with baking paper. Coat each rib with the sauce. Bake in the oven for another 10–15 minutes, basting a few times with more glorious sauce to coat generously – we want sticky, people!

 

 

24 Comments
  1. Laura October 3, 2014 at 12:04 am Reply
    Thank you Chelsea. These look lovely. Can't wait to try them. Bet they are messy! Nom nom nom
  2. Pamela Parker October 3, 2014 at 1:38 am Reply
    HAVENT TRIED THIS BUT VERY NEXT ON MY LIST, I LOVE NEW RECIPES AND ESPECIALLY YOURS CHELSEA.
  3. Jason Catterall October 3, 2014 at 9:10 am Reply
    Why did I have to see this recipe on the day I start a 40 day detox challenge????
  4. Fay Burke October 3, 2014 at 6:08 pm Reply
    Hi Chelsea, this looks delicious! Do you think the sauce would work with lamb ribs as well? Cheers!
    • Chelsea Winter October 5, 2014 at 12:21 am Reply
      Yes :)
      • Mike Beer August 23, 2016 at 12:02 am Reply
        That was what i was looking for. My daughter does these for me on occasions and i got lamb ribs this week. Cant wait now.
  5. Moira Draper October 4, 2014 at 12:48 am Reply
    Living on my own now, I just need meals for 1 or 2. It would make it a lot easier if you were able to indicate how many each recipe will serve, and then I could work it out from there. Please? Love your recipes, Best wishes from Moira.
  6. Adele October 4, 2014 at 9:04 pm Reply
    The best ribs ever!!! Doubled the quantity and everything disappeared within 10 minutes. Thanks Chelsea. This recipe will be used over and over.
  7. Laura T October 9, 2014 at 9:18 pm Reply
    Best ribs Ever!! Made them as a test run on Tues and now doing big batch for friends on Sat! mmmmmm
  8. Melissa October 23, 2014 at 11:27 pm Reply
    I made them last night for dinner and they were absolutely delicious! definitely making them again!!! thanks for the recipe :-)
  9. Lisa November 15, 2014 at 10:12 pm Reply
    Hi Chelsea, are these ribs able to be prepared earlier? If so at what stage? I'd like to be able to do them for dinner tonight but was hoping to do some prep this morning or early afternoon. I have been working my way through Everyday Delicious and my partner is SO pleased! lol
  10. Annalise burgess May 7, 2015 at 10:39 pm Reply
    Hi Chelsea. Making these tonight. I have everything except the pineapple juice. Is there something else I could substitute it with please. Thanks:)
    • Chelsea Winter August 15, 2015 at 5:21 am Reply
      Any kind of fruit juice!
  11. Josh June 22, 2015 at 1:47 am Reply
    I tried this a couple of weeks ago, so easy and so good, my wife has staff meetings fortnightly where I am left to fend for myself, I don't know of many people that look forward to Mondays, but I now love them. :) will definately be expanding through your site.
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  13. Micaela June 9, 2016 at 5:45 am Reply
    Easy peasy and ohhhhhhhhhhhh so good! Coking them for the 2nd time tonight for my flatmates...Yum!
  14. Keryn July 15, 2016 at 7:30 am Reply
    Delicious, thank you! Used pork slices instead of ribs and started them off in the slow cooker. Finished them off under the grill with the reduced sticky sauce. Absolutely gorgeous. Im not much of a cook but with this recipe I could certainly bluff my way through a dinner!
  15. Della Butts July 20, 2016 at 10:27 pm Reply
    Just wow. I love your recipes and use at least 2-3 of them a week but this is hands down our favourite! Can't wait to show them off at our next dinner party Sticky-rich-delicious-ness Thanks xx
  16. Brie Bignell September 5, 2016 at 4:11 am Reply
    Thank you so much for sharing this recipe. I cooked Father's Day dinner for my husband, Dan and father Inlaw on the weekend and made their day with ribs. Such a depth of flavour and he men all couldn't get enough. With full bellies there was a few left over and miss three and five had them for breakfast and wanted more which shocked me as they are usually picky eaters. Yum yum yum I will defo steely make these again and again
  17. Monique December 1, 2017 at 6:50 am Reply
    These turned out super yummy! The boyfriend loved them. Thanks Chelsea :)
  18. Lana Heaney January 27, 2018 at 10:13 pm Reply
    Tried these a few weeks ago?... absolutely YUM! Having a second go tonight for family get together. Mouth is watering already. Your cookery book is on my shopping list Chelsea?
  19. Toni February 6, 2018 at 9:24 pm Reply
    Could they be cooked in advance and then barbecued for the last stage?
    • Chelsea Winter March 7, 2018 at 12:03 am Reply
      Yes that should be fine.
  20. Geoff June 27, 2020 at 5:16 am Reply
    I won a family rib contest with this recipe in Canada! Beautiful ribs.

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