BBQ ribs

Wonderfully succulent and sticky, Tamasin Day Lewis - barbecued ribs are delicious hot or cold.
By Tamasin Day-Lewis
BBQ ribs
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: easy



  • 8 tbsp tomato ketchup
  • 1 tbsp Japanese soy sauce, (shoyu)
  • 1 tbsp Worcestershire sauce
  • 2 tsp cider vinegar
  • 1 tbsp olive oil
  • 2 tsp grain mustard
  • 1 tbsp clear honey
  • 2 tsp molasses sugar
  • juice of 1 small oranges
  • 3 cloves garlic, crushed
  • 2.5cm piece ginger, chopped and squeezed
  • 2 kg pork spare ribs
  • black pepper


1. Mix together all the ingredients except the ribs.

2. Put the ribs in a shallow dish. Add the marinade, turning the ribs to coat well. Cover with cling wrap and leave to marinate in the fridge for at least 3 hours or overnight, turning when you remember.

3. Allow the ribs to come to room temperature before cooking.

4. Preheat the oven to 180°C/gas 4.

5. Put the ribs and marinade in a large roasting pan. Cover with foil and roast for 30 minutes. Test by inserting a skewer into the meat. It should no longer be pink and the juices should run clear.

6. Remove the foil and roast for 5-10 minutes more. Once the foil is off, the sauce will reduce and adhere to the meat.

7. Serve hot, warm or cold.

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